I think its the second one.....
Most important and abundant one are the phospholipids - amphiphatic molecules with an hydrophilic head and a hydrophobic hydrocarbon tails. They compose the membrane bilayer. Also important are the membrane proteins, which can be periheric and internal and can serve as channels, receptors, pumps etc.
Depending on the cell type the membrane can also contain cholesterol (in animal cells, enhances the membrane stability) or hopanes(in prokaryotes, same function as cholesterol) or ether-phospholipids with branched hydroharbon tails(in archaea, make the membranes more stable and resistant to severe conditions, as archaeas are extremophiles)
C. Desert
A. The tilt of the Earth's axis as it circles the Sun.
x or y because both can cause it
<span>The answer would be:
Jellies
Salt cured meats
Honey
High osmotic pressure can be used as a natural preservative. In high osmotic pressure, the microbes will hardly survive as their surrounding concentration is too high and induce severe osmosis. The osmosis will take the microbes water, makes it shrink continually lead to the microbes death.
In those 3 foods, there is a high concentration of sugar or salt that increase the osmotic pressure.</span>
