Answer:
The options are
A. Saturated
B. Liquids at room temperature
C. Solid at room temperature
D. Generally found in animal fats
E. Made of glycerol plus two fatty acids
The answer is B. Liquids at room temperature
Explanation:
Fats composed of fatty acids that have double bonds in the fatty acids and have fewer than the maximum number of hydrogen atoms are liquids at room temperature.
This is because the deficiency in the maximum number of hydrogen atoms makes reduced the high bond strength synonymous with solids. This is why the lipids are known to be liquids at room temperature.
<span>The sun's energy reaches the earth as :
1) Thermal Energy
2) Light Energy
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Answer:
Smell and taste are closely linked. The taste buds of the tongue identify taste, and the nerves in the nose identify smell. Both sensations are communicated to the brain, which integrates the information so that flavors can be recognized and appreciated.
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Explanation:
Answer:
Through these studies of evocation of memory it is expected that the healthy patients activate the hippocampus zone in both hemispheres. The hippocampus is a region of the brain located below the cortex, which plays important roles in memory.
The answer is “dinoflagellates”.
Dinoflagellates are a group single celled eukaryotes from the kingdom Protista. Dinoflagellates are often photosynthetic and can produce their own food by photosynthesis. Some dinoflagellates are parasitic. When there is a large number of dinoflagellates during the warmer seasons (also known as an “algal bloom”), the body of water will change into a rusty red color called red tide. Red tide occurs because dinoflagellates produce a neurotoxin called saxitoxin which manifests as paralysis. When humans eat affected fish, they will experience a non-specific syndrome with nausea and vomiting called ciguatera. On the other hand, when humans eat affected shellfish; then there will be paralysis, confusion, poor mental status, etc. and this is called paralytic shellfish poisoning.
