Answer:their weight
Explanation:
Ostriches weigh more than 400 pound and can be as tall as 9 feet.....making it 99.9% impossible for its flight......
Hope it helped?
The question is incomplete, so the complete question is as follows:
A chloroplast has stopped producing ATP and NADPH. Which of the following is most likely causing this?
a.The chloroplast has used up its supply of chlorophyll molecules.
b.Electrons have stopped moving through the electron transport chain.
c.The sun has risen and the chloroplast now can make more chlorophyll.
Answer:
b.Electrons have stopped moving through the electron transport chain.
Explanation:
ATP and NADPH are produced in the light dependent reaction stage of the photosynthesis that occurs within chloroplast grana.
ATP and NADPH are produced due to the movement of electron and proton (H+) in the electron transport chain, so if the movement of electrons will stopped in the electron transport chain, the formation of ATP and NADPH will also get stop.
Hence, the correct answer is "b".
Answer:
Consumer: a person or thing that eats or uses something.
Producer: an organism that produces. (makes) its own food.
Explanation:
Hope that helps buddy :)
Nucleus, mRNA, Rough ER, Ribosome, Golgi Body, Cell Membrane.
This question is kind of tricky since a protein would be within the nucleus AS an mRNA sequence and within the rough ER WITHIN a ribosome.
Maltose is produced instantly when amylase reacts with starch.
Starch is a polysaccharide molecule made of glucose units. The chemical formula of the starch is written as (C₆H₁₀O₅)ₙ. The starch consists of amylose and amylopectin. The glucose units in this starch are linked with the help of two kinds of bonds α 1,4 glycosidic linkages and α 1,6 glycosidic linkages.
This starch molecule is first hydrolyzed into shorter polysaccharides, dextrins, and maltose with a help of an enzyme called amylase. The maltose can be further hydrolyzed into glucose units with the help of the maltase enzyme.
Therefore, the blank can be filled with maltose.
To know more about amylase:
brainly.com/question/2878489
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