The answer would be osmosis
Answer:
Unlike matter, as energy flows through an ecosystem in one direction, from photosynthetic organisms to herbivores to omnivores and carnivores and decomposers, less and less energy becomes available to support life.
Explanation:
Primary producers use energy from the sun to produce their own food in the form of glucose, and then primary producers are eaten by primary consumers who are in turn eaten by secondary consumers, and so on, so that energy flows from one trophic level, or level of the food chain, to the next.
Energy is acquired by living things in three ways: photosynthesis, chemosynthesis, and the consumption and digestion of other living or previously-living organisms by heterotrophs.
Living organisms would not be able to assemble macromolecules (proteins, lipids, nucleic acids, and complex carbohydrates) from their monomeric subunits without a constant energy input.
Most of the downsides of recombinant DNA technology are ethical in nature. Some people feel that recombinant DNA technology goes against the laws of nature, or against their religious beliefs, due to how much control this technology gives humans over the most basic buildings blocks of life.
Other ethical concerns also exist. Some people worry that if companies can pay scientists to patent, buy and sell genetic material, then genetic material could become an expensive commodity. Such a system might lead to people having their genetic information stolen and used without permission. It may sound odd, but such cases have already happened. In 1951, a scientist used unique cells stolen from a woman named Henrietta Lacks to create an important cell line (the HeLa cell line) which is still used in medical research today. Her family did not know about her involuntary donation until after her death, and never received compensation, but others have profited from the use of HeLa cells.
Many people worry about the safety of modifying food and medicines using recombinant DNA technology. Although genetically modified foods seem safe in multiple studies, it is easy to see why such fears exist.
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Enzymes are very sensitive to temperature and pH.
An enzyme will not function well or at all if it is at the wrong temperature or pH level. However, there is no set range for all enzymes; every enzyme is different and has their own range. For example, the pH levels under which stomach enzymes work best would be vastly different from the pH levels under which intestinal enzymes work.
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