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anzhelika [568]
4 years ago
8

One calorie is the quantity of heat that raises the temperature of

Biology
1 answer:
Marat540 [252]4 years ago
5 0

Answer:

1 gram of water by 1°C

Explanation:

Calorie is a unit of energy and one calorie is defined as -

"The total amount of heat energy that is required in order to increase the temperature of 1 gram of water by 1°C or 1 K at 1 ATM pressure is known as 1 calorie."

It is widely used unit of heat in the field of nutritional science.

Joule is the SI unit of heat energy and mathematically the relation between joule and calorie is -

1 cal = 4.184 joule.

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WILL GIVE BRAINLIEST!!!!!<br> All living things are made of carbon.<br><br> True<br><br> False
Nesterboy [21]

Answer:

False they are not ENTIRELY made up of carbon but have some in their/its body.

Explanation:

hope this helps :3

5 0
4 years ago
What are two biotic factors that affect life in tropical rainforest
musickatia [10]

here are a few. frogs, snakes,toucans ,lizards

7 0
3 years ago
PLEASE HURRY I WILL MAKE YOU BRAINLIEST Which of the following is a limitation of models? A. It is often easier to study models
docker41 [41]

Answer:

d

Explanation:

The answer would be d because limitation of models is basically about non realistic part of models that separate them from real life which is what d is saying.

3 0
3 years ago
Read 2 more answers
9. Most animals make energy available for cell activity by transforming the
Liono4ka [1.6K]

Answer:

neither

Explanation:

because humans are the ones that make energy available for cell activity

3 0
4 years ago
Starch, cellulose, dextran, and glycogen are polysaccharides. How are they similar? To what are their different properties due?
daser333 [38]

Answer:

similarity

Starch, cellulose,dextran and glycogen are all polymers of glucose

differences

                monomer/glucose     glycosidic bond    branching

1.starch              α glucose          1-4 and 1-6               branch and unbranced

  amylose                                       1-4                          unbranched

  amylopectin                               1-4 and 1-6              branched

2. dextran          α glucose          1-6                           branched

3. cellulose        β glucose           1-4                          unbranched, linear        

4. glycogen       α glucose           1-4 and 1-6              branched (shorter

                                                                                     branches than starch)

Enzyme: amlase acts on starch and cellulase acts on cellulose as they are specific for their substrates.

Explanation:

Starch: Consists of both branched amylopectin and unbranched amylose

Enzymes: Enzymes are specific as the gulcose molecule in starch is α and in cellulose is β which differ in their position of hydroxyl groups at anomeric carbon, their structures differ so they form different bonds. Active sites of enzymes can act only on specific bonds a sthey can fit to their specific substrates.

3 0
4 years ago
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