All categories

3 years ago

What about cellouse makes it ideal for structural support

2 answers:

6 0

Cellouse is ideal as a structural material since it’s fibers give strength and toughness to a plants leaves , roots and stems

Karolina [17]3 years ago

3 0

<h2>Answer:</h2>

Due to the strong intermolecular force of attraction in cellulose it provides high strength and support.

<h2>Explanation:</h2>

Cellulose is a significant polysaccharide since it is the most copious natural compound on Earth. Cellulose is a significant segment of intense cell dividers that encompass plant cells, and it's what makes plant stems, leaves, and branches so solid. It absolutely takes a ton of effort to cause damage to the structure of cellulose.

Cellulose particles are arranged parallel to one another and are combined with hydrogen bonds. This structures long, link like structures, which join with other cellulose atoms and is the thing that produces such a solid help structure.

You might be interested in

The kingdom that includes euglena the letters are stoprtia

OlgaM077 [116]

Protista

:) <3 (I'm writing this message because my answer was too short.)

6 0

2 years ago

What type of pathogen causes measles?

valentina_108 [34]

Answer:

measels is caused by a single stranded Rna virus of the family Paramyxoviridae

6 0

2 years ago

Which statement is true about crocodilians? Check all that apply.

Dafna1 [17]

Answer:

all are true and i fact checked

Explanation:

5 0

3 years ago

Calculate the ratio of H+ ions to OH– ions at a pH = 7. Find the concentration of H+ ions to OH– ions listed in Table B of your

EastWind [94]

Answer:

1:1

Explanation:

What is the concentration of H+ ions at a pH = 7?

⇒ 0.0000001 mol/L

What is the concentration of OH– ions at a pH = 7?

⇒ 0.0000001 mol/L

What is the ratio of H+ ions to OH– ions at a pH = 7?

1 :1

4 0

2 years ago

Read 2 more answers

Umami taste receptors are capable of detecting _________ ______ in acidic foods and substances.

yarga [219]

Answer:

Amino acids and glutamates

Explanation:

Umami taste receptors or savory taste receptor is the fifth basic taste receptor derived its name from the Japanese name for the fifth basic taste (which includes bitter, sweet, salty and sour tastes).

Umami is savory taste which includes the features of cooked meat as well as broth.

Umami taste receptors detects glutamates present in fermented food and meat broth. These receptors are also capable of detecting monosodium glutamate, GMP and IMP in meats, cheese, etc.

5 0

3 years ago