Answer: The plant structures are correctly paired with its functions
Explanation: Dermal tissue: protected soft tissues of plants and controls interactions with plant surroundings(It covers the outer surface of herbaceous plants)
Parenchyma tissue: functions in storage, photosynthesis and bulk of ground and vascular tissue
Answer:
A change in pH will cause many cellular processes to be disrupted because they affect the biomolecules (protein and nucleic acid) responsible for these processes.
Explanation:
pH refers to the degree of acidity or alkalinity. In a cell, the structures and processes that occur in them are impossible without the biomolecules, which are carbohydrate, protein, lipids and protein.
However, unfavorable conditions like a change in pH can cause the structure of some of these biomolecules to be affected. Proteins are made up of amino acids, which gives them their shape that is peculiar to their functioning. Also, nucleic acids such as DNA are composed of nucleotides responsible for their functioning.
A change in pH will cause the bonds of the protein to be disrupted, hence altering its shape and ultimately its functioning. Likewise, the hydrogen bonds in the DNA will be broken in the presence of a high pH causing the DNA to be dysfunctional.
When these biomolecules are affected, the vital functions that they perform in a cell, which is key to the cell's survival are disrupted) are likewise affected. Therefore, the cell is affected negatively.
When the sea floor spreads or collides it creates breakages which would be ocean ridges and deep sea trenches
Answer: The given statement is True.
Food chain can be described as the sequence of transfer of energy and matter among different organisms present within an ecosystem.
It starts with producers ( occupying the first trophic level), which are consumed by consumers in a successive manner ( primary consumer→ secondary consumers→ tertiary consumer or decomposers).
Therefore, producers are beginning link in a food chain whereas decomposers occupy the last level in a food chain.
