Answer:
Option A, It makes them less dense than water, thus aiding in buoyancy
Explanation:
Lipids stored with in the body of planktons make them capable to float in water against the buoyancy force of water in the down ward direction by reducing the overall density of the planktons. Hence, option A is correct
As this occurs, liquid water absorbs energy, causing it to evaporate and form water vapor. The process of evaporation absorbs tremendous amounts of incoming solar energy. Through the process of latent heating, energy is transferred into the atmosphere when the water vapor condenses during the formation of clouds.
When you take the food into your mouth and chew on it, your salivary glands secret enzymes called salivary amylase which is responsible for breaking down starch to smaller carbohydrates, like starch. Basically, the process of taking in the nutrient of the food to the body begins by breaking it down to smaller components.
The causes of changing the pH of milk into yogurt are that the lactose in the milk is converted into lactic acid, which leaves the pH.
<u>Explanation:</u>
When the pH drops below pH5. The micelles of the caseins, a hydrophobic protein, lose its territory structure due to the protonation of the amino acid residues.
So the production of the amino acids forms the basic structure and texture of the yogurt. To turn the milk into the yogurt the first process is to ferment the milk and turning the lactose sugar in the milk into the lactic acid, then the lactic acid converted into the yogurt.
The major function of the large intestine is to absorb water from the remaining indigestible food matter and transmit the useless waste material from the body.