Passive transport is the movement of biochemicals and other atomic or molecular substances across cell membranes without need of energy input. On the other hand, active transport <span>is the movement of molecules across a cell membrane from a region of their lower concentration to a region of their higher concentration which needs energy input. </span>
Explanation:
Fixed sample size:
In this fixed sample size the data is studied and checked in order to find a relationship. The benefits it is easy to produce, and with it less reliable outcomes can be given.
Sequential procedures:
→Sequential procedures helps while we are collecting the data.
→At an interim analysis, data collection can be stopped whenever the results are convincing enough to conclude an effect is present.
→Or otherwise the more data can be collected, or if needed the study can be terminated whenever it is extremely unlikely the predicted effect will be observed if data collection would be continued.
→In this two or more blocks of different sizes are prepared for testing.
→Pros being it provides better results and is less time taking, as we can stop once the relation is seen, con being it is difficult to perform.
B because the prism refracts the light and you see a rainbow effect.
The ozone layer absorbs most of the Sun's ultraviolet (UV) radiation. It contains high concentrations ofozone (O3) in relation to other parts of the atmosphere, although still small in relation to other gases in the stratosphere and the inner core inner core is the Earth's innermost part and according to seismological studies, it has been believed to be primarily a solid ball with a radius of about 1,220 kilometres (760 miles), which is about 70% of the Moon's radius. It is composed of an iron–nickel alloy and some light elements.
The two statements which describe the production of soy sauce.
Option A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids.
Option F. To produce soy sauce, yeast and a type of mold are added to a
mixture of soybeans, wheat, and salt.
Explanation:
Soy sauce is naturally prepared by artisanal brewing and fermentation. The basic ingredients used are soybeans, wheat and salt.
During the brewing process, microbes like mold, yeast or bacteria are added to the basic mixture to ferment. When mold is added to the basic mixture, it ferments and forms a mixture called koji.
Molds like Aspergillus soyae called the koji starter is commonly used. The enzymes present in the mold break the starch in the soy beans and wheat into simpler sugars, and proteins into amino acids, and fats into simpler lipids.
The koji is then treated with yeast and lactic acid bacteria which ferments the koji and forms the moromi which is then processed further to form soy sauce.
The enzymes of the yeast converts the simple sugars into alcohol, CO2 and other organic acids and elements which enhance the flavor of the sauce. Lactic acid bacteria takes the role of converting the sugars into organic acids like aspartic and glutamic acid, and other amines.
