The density of salt water is greater than the density of fresh water
<em>There are two types of vascular tissues witch are Xylem and Phloem</em>.
<em>Xylem is for water transport.</em>
<em>Phloem is for glucose.</em>
<em>Here is an extra just for you! ;)</em>
<em>Parenchyma for lateral transport of both. </em>
The control (choice A) I believe :)
Answer:
plicae circulares and intestinal villi
Explanation:
The inner wall of the intestine is full of wrinkles, called villi. An enlargement of them under the microscope reveals that they are formed by cells whose surface has innumerable small "wrinkled" structures. The small intestine is the largest viscera of the body (about six meters). Intestinal villi and microvilli increase the area of contact with the intestine as well as the speed of absorption of food. Blood capillaries and lymph are in these villi to absorb nutrients.
The intestinal villi, have the function of increasing the absorption of nutrients after digestion. They are the folds of the intestines. The surface of the villi has an area of 12 cm² and the microvilli 240 cm².
Villi and microvilli increase the area of intestinal absorption by approximately 30 times and 600 times, respectively, providing exceptionally efficient absorption of nutrients in the lumen.
The entire small intestine has circular folds of mucosa, also called Kerckring valves and circular plicae. Most extend transversely around the small intestine cylinder for about half or two-thirds of its circumference, but some form complete circles, and some have a spiraling direction; The latter usually extend a little more than once around the bowel, but occasionally two or three times. Circular folds slow the passage of partially digested food along the intestines and provide an increased surface for absorption.
Answer:
Emulsifier
Explanation:
Emulsifier are the chemical additives which are required to breaking up fats or lipids globules into much smaller emulsion droplets.
An emulsifier consist of one oil-friendly and one water-friendly end. When an emulsifier added with fat or lipid, the emulsifier face towards the oil/water or air/water interface reduces the surface tension to make emulsion more stable.
Emulsification of fat makes the food easy to absorbed by small intestine.
Hence, the correct answer is "Emulsifier ".
