It would be D.the food chain
Answer:
1
Explanation:
The cell membrane is the protective, semi-permeable membrane surrounding a cell and its contents.
Answer:
1. Lysine
2. Aspartic acid
3. Serine
4. Alanine
5. Tryptophan
Explanation:
Amino acids are biomolecules that contain two functional groups and one R side chain. The two functional groups are: carboxyl group and amino group.
The α-amino acids are the amino acids in which the two functional groups and the R side chain are attached to the α-carbon of the amino acid. They are total 22 α-amino acids.
1. A basic amino acid: Lysine is a positively charged, polar basic amino acid with a lysyl side chain.
2. An acidic amino acid: Aspartic acid is a negatively charged, polar acidic amino acid with an acidic carboxymethyl group.
3. A neutral polar amino acid: Serine is a polar and neutral amino acid with a hydroxymethyl group.
4. A non-polar aliphatic amino acid: Alanine is an aliphatic, nonpolar and neutral amino acid with a methyl side chain.
5. An aromatic amino acid: Tryptophan is an aromatic, nonpolar and neutral amino acid with an indole side chain.
Answer:
B. Salt, NaCl, is produced by the process of evaporation of seawater or brine. If the surface area of the water is increased, the same volume of water evaporates faster.
C. The Haber process combines hydrogen and nitrogen to make ammonia. The two gases are passed through a reactor under pressure and at high temperatures. If iron is added to the reactor, the yield of ammonia increases.
Explanation:
Evaporation of water is responsible for the production of sodium chloride also known as table salt. Sodium and chlorine are present in water. When more evaporation of water occurs, sodium and chlorine come close together forming sodium chloride. Haber process is responsible for the production of ammonia which is used as fertilizer. For speed up the process, catalyst is used such as iron in order to complete the reaction in less time. Iron binds hydrogen and nitrogen with each other.
Compounds are not formed by accepting electrons. Number 1 and 3 are correct.
