Answer:
<u>(6) Energy Capture</u>
<u>(2) Water + Carbon Dioxide</u>
<u>(1) ATP + Carbon dioxide + Water</u>
<u>(4) Chloroplast</u>
<u>(7) Energy Release</u>
<u>(3) Glucose + Oxygen</u>
<u>(5) Mitochondria</u>
Answer:
B. inhibit the germination of Clostridium botulinum endospores.
Explanation:
Nitrite is used in meat curing, which is produced commercially as sodium nitriteand it is has been responsible for the preservation and characteristic color/ flavor of the cured meats. Cured meat products contain curing salts, usually salt (sodium chloride) and either nitrites or nitrates. The function of nitrite in processed meat is : (1) to stabilize the color of the lean tissues. Sodium nitrite, is most commonly used for curing (although in some products such as fermented ones, sodium nitrate is used too, because of the long aging period); pocessed meats like as bacon, ham, sausages etc.
These compounds help to prevent the growth of harmful bacteria. add a salty flavor. Clostridium botulinum produces heat-resistant endospores that are commonly that are able to survive under adverse conditions. Clostridium botulinum is commonly associated with bulging canned food; bulging, misshapen cans are due to an internal increase in pressure caused by gas produced by this bacteria.
Answer: Pyelonepheritis is basically the inflammtion of kidney.
There alot of causes of pyelonephritis apart from pegnancy as the most common being the bacterial infection.
Explanation:
Pyelonephritis is the severe infection of the kidneys, which may cause fever and flank tenderness along with nausea,vomiting,burning and frequent mictuaration.
Its main cause is bacterial infection mainly 80% infected by E.coli, other bacteria includes Protues, Staphylococcus,Klebsiella species.
Risk factors include sexual intercourse, previous urinary tract infections, diabetes and structural problems of urinary tract.
The question is incomplete as it does not have the options which are:
- greater the unsaturation, the lower the fluidity.
- greater the unsaturation, the higher the melting temperature.
- lower the unsaturation, the greater the fluidity.
- greater the unsaturation, the greater the fluidity.
- Canadians have developed plants with higher amounts of unsaturated fatty acids.
Answer:
Greater the unsaturation, the lower the fluidity.
Explanation:
The differences in the lipid content of the membrane of the plant cells in Canada and Africa can be accounted for the difference in the temperature of Canada and Africa.
The temperature in Africa is higher compared to Canada as a result of which the cell membrane increase saturated lipids which could keep the membrane normal whereas the Canada plants increase the unsaturated lipids which increase the fluidity of the membrane.
Thus, the selected option is correct.