An apple is not an organism, but the cells within it are
<span>It began with selective breeding in the ancient times where a population with desirable traits were bred with other population to achieve a desired set of traits. It then continued with the advance in the discovery of bacteria (Escherichia coli) and antibiotics. Then Watson and Crick discovered the structure of DNA. The latest advance being that of gene sequencing and gene editing tools. </span>
Answer:
it reflects green light and absorbs other colors.
Explanation:
The term pigment derives from the Latin pigmentum, which means the <em>substance that produces color</em>.
Pigments provide color to cells and tissues.
In vegetables, we can find different pigments, such as chlorophyll or carotenoids, among others. Plants use these pigments during the photosynthesis process to absorb sunlight and fixate carbon dioxide. Stem, flowers, and other tissue have pigments in their cells that define the organ´s colors.
Pigments are chemical molecules that produce color by the selective absorption of sunlight. Whenever white light meets a pigment, some wavelengths are absorbed by the pigments while others are reflected. The color expressed is the product of the reflection. The reflected spectrum is perceived as color and determined to be the pigment color or the color of an object or organism.
The color that tissue or vegetal organ express will depend on the pigment concentration or the combination of many of them.
The green color is ordinary in most vegetable species. Chlorophyll is responsible for this coloration, present in almost every vegetable species. This pigment absorbs blue and red wavelengths. But they reflect spectrums of green wavelengths, meaning that the expressed color is green in different tones.
Answer:
Partial hydrogenation
Explanation:
Vegetable oils naturally contain cis fatty acids. These fatty acids have double bonds and the two H atoms are on the same side of bond, producing a kink in the structure.
Cis fatty acids are converted into trans fatty acids by the process of partial hydrogenation or vegetable shortening. Hydrogen is added to convert some of the double bonds into single bonds but all double bonds are not removed. However, the cis double bonds end up getting converted to trans double bonds. H atoms are now on the opposite sides of the double bond. This arrangement makes the kink disappear from the structure hence trans fat is structurally similar to saturated animal fat. It increases the longevity of fats and makes it solid at room temperature but also has many side effects like increasing bad LDL cholesterol in blood.
