Step- by - step - explaination
The correct answer is "trans fatty acids".
Trans fatty acids (colloquially as trans fats) are a type of unsaturated fatty acids wherein instead having its double bonds in the cis configuration giving the fatty acid "kinks" in the molecules making it more soluble; the double bonds in trans fats are in the trans configuration (hence the name) and this will not give the molecule kinks making it less soluble. Less soluble trans fats are notorious in depositing in peripheral arteries as well as in coronary arteries that increase the risk for developing atherosclerosis.
The Precambrian era envelopes the major bulk of the history of the Earth, beginning from the creation of the planet approx 4.5 billion years ago and terminating with the origination of composite, multicelled forms of life approximately 4 billion years after.
The Precambrian refers to the earliest of the geologic ages that are signified by the distinct layers of sedimentary rock. The Earth was about more than six hundred million years old when life started. The planet had cooled down from its native molten state, creating a solid crust and oceans formed by water vapor in the atmosphere.
At about three billion years ago, the atmosphere of the Earth was virtually devoid of oxygen. At approximately 2.4 billion years ago, oxygen was discharged from the seas as a waste product of photosynthesis by cyanobacteria. The levels of the gas slowly raised, attaining about 1 percent around two billion years ago.
Approximately 800 million years ago, the levels of oxygen attained about 21 percent and started to breathe life into more composite species. The oxygen-rich ozone layer was also created, protecting the surface of the Earth from the harmful solar radiation.
Answer:
This compression increases the pressure inside cooker to more than atmospheric pressure which in turns increases the boiling point of the remaining water.
Explanation:
This compression increases the pressure inside cooker to more than atmospheric pressure which in turns increases the boiling point of the remaining water. ... Higher temperature of water means higher transfer of heat to food kept in it and hence the faster cooking.
The answer to this question is damp
