A 1000
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Collagen makes up the majority of skin and the tendons that join muscles to bones. Cooking techniques that use slow, wet heat, such stewing or braising, are optimal for cuts that are high in collagen. Collagen is soluble in water, and it transforms into gelatin when cooked gently over moist heat. By chopping meat into smaller pieces, that makes the fibers smaller and simpler to break apart, we can also make collagen less rigid.
The most common protein in animals is collagen, a lengthy, rigid protein. It is made up of three distinct molecules that are wrapped around one another to form a rope-like structure. These molecules are each formed of amino acid chains. The collagen is extremely strong because of this structure, which also makes it more challenging to break down. A piece of meat becomes increasingly difficult to cut and chew as the amount of collagen increases.
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The correct answer is letter c. traps heat.
The Earth's Atmosphere deals with the sunlight it absorbs in the day, absorbing it and spreading it, which heats up the planet, but at night, the sunlight absorbed weakens and the Earth cools up, but due to the greenhouse effect, it traps certain amounts of heat, which results to hotness of the weather. Greenhouse Effect doubles the heat, because it traps heat when heat tries to leave our atmosphere.
Dorsal Body Cavity: Cranial cavity, enclosed by the skull and contains the brain. Spinal canal, enclosed by the spine and contains the spinal cord.
Ventral Body Cavity: Thoracic cavity, enclosed by the rib-cage and contains the lungs and heart.
Abdominal cavity/Pelvic cavity, contains the digestive organs, spleen kidneys, bladder, and reproductive organs.