Process that releases energy by breaking down glucose and other food molecules in the presence of oxygen, A complex set of chemical reactions involving an energy transformation where potential chemical energy in the bonds of "food" molecules is released and partially captured in the bonds of adenosine triphosphate
Answer: Option B
Explanation:
Usually in scientific experiments, at least one parameter is checked; here, the growth rate of wheat in two different conditions is being evaluated.
Hence, growth rate of wheat alone in pans A, B and C becomes the standard or referential control against which the experimental control (Wheat + clover) in pans D, E and F is evaluated, since both treatments are exposed to the same external conditions.
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photosynthesis produces oxygen and glucose as the end products whereby the glucose is used as food by plants and oxygen as a byproduct.
cellular respiration produces water and carbon dioxide and the end products and by products where by energy is stored
Sour milk contains less lactose than the fresh milk, as the sour milk gets converted to lactic acid and bacteria which enhances the digestion process. One important reason is that proteins take more time in getting digest than other nutrients. We know that fresh milk has a large amount of lactose.
Explanation:
The lactic acid bacteria have many benefits. They improve lactose digestion in the stomach. The lactase activity of the bacteria performs the task of digesting lactose in the product once it reaches the intestine thus fuelling the process of digestion in case of sour milk.
In fresh milk, the casein protein in contact with milk forms curdles which are difficult to digest.
