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DanielleElmas [232]
3 years ago
7

Place the following levels of biological organization in the proper order, from smallest to largest. 1) Macromolecule 2) Tissue

3) Organ System 4) Organ 5) Cell
Biology
2 answers:
jeka57 [31]3 years ago
7 0
<span>macromolecule, cell, tissue, organ, organ system</span>
tigry1 [53]3 years ago
6 0

The right order is Macromolecule ==> cell ==> tissue ==> organ ==> organ system.

1. Macromolecule

A macromolecule (or polymeric molecule) is a very large molecule, which has a relatively high molecular weight. The concept of macromolecule was introduced in 1922 by the German chemist Hermann Staudinger. A macromolecule formed of similar chemical units joined by covalent bonds can be described as a polymer molecule, a set of such molecules is a polymer. Many proteins can also be considered as macromolecules.


2. Cell

Cells are essential elements for our body. They constitute all the organs and tissues of it and ensure its proper functioning. Of variable size, each cell has the same structure and communicates with each other.

Cells are essential elements for our body. They constitute all the organs and tissues of it and ensure its proper functioning. Of variable size, each cell has the same structure and communicates with each other.

<u>There are two types: </u>

Eukaryotic cells: they have a nucleus containing the genetic material (example: the man, the yeast).

Prokaryotic cells: they are devoid of nucleus, their genetic material is free in the cell (example: bacteria).


3. Tissue:

A fabric is a set of cells not necessarily identical But, of the same origin, grouped into a functional whole, that is to say, contributing to the same function.

There are 4 types of fabrics:

* Epithelial tissues;

* Connective and supportive tissues;

* Muscle tissue;

* Nervous tissues.


4. Organ:

An organ is a part of a living being with a specific function to enable it to live; for example: the lungs for breathing, the heart for blood circulation, the stomach and intestines for digestion, the kidneys for filtering the waste contained in the blood, the bones of the skeleton to ensure the internal solidity of the body , the indispensable muscles for movements, the sexual organs for the reproduction of new ones.


5. Organ System

Although each organ (tissues and organs) has its specific functions, the organs also function in groups, called organ systems (Main organ systems). Doctors categorize disorders and their own medical specialties by organ systems. For example: the digestive system, the cardiovascular system, the musculoskeletal system.

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Answer:

A) Chromosomes are made of DNA

C) Alleles are the different forms of a gene that can exist

D) Chromosomes contain genes that control the inheritance of traits.

Explanation:

Chromosomes are long molecules of deoxyribonucleic acid (DNA) that contain part (or all) of the genetic material of an organism. Humans contain 46 chromosomes organized in 23 pairs of homologous chromosomes (22 pairs of autosomal chromosomes and one pair of sex chromosomes, X and Y). Moreover, a gene is a physical segment of a chromosome that contains the information to encode a protein. Alleles are different forms of a gene  (i.e., gene variants) that may be caused by mutations or genetic recombination. Humans are diploid organisms (2N: 46), and therefore we have two copies of each gene (alleles), one on each homologous chromosome.

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Why is U-235 the most common nuclear fuel instead of the more abundant U-238? State a clear topic sentence and support it with e
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22

Explanation:

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What determines the genotype of an organism
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The alleles that are passed from parents to offspring determines the genotype of an organism.

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Steps to improve food safety in commercial food preparation units like restaurants .

  1. Wash and sanitize hands to begin food preparation
  2. Clean & sanitize the prep sink or the 3-comparment sink
  3. Remove smallwares & dishes from the preparation area
  4. Set up equipment for food preparation

Explanation:

Food contamination is the major source for foodborne infections and illnesses

Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc

The standardized procedures while cleaning, separating, cooking and storing food should be followed.

Cleaning processes first include personal cleaning as well as cleaning the preparation.

Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc

Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing

Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products

Cooking the food at a right temperature depending upon the type of cooking

Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.

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