Answer:
1) Through the intersection with physical chemistry, microbiology, pharmacokinetics and other disciplines, the relationship between food grade liposomes and other components, liposome structure and functional characteristics is established, which brings new opportunities for the development of more and newer food delivery systems.
2) To study the structural integrity and release kinetics of food grade liposomes in gastrointestinal tract digestion of different populations, overcome the technical bottleneck of liposomes, and provide technical guidance for targeted release and controlled release of liposomes.
Explanation:
https://www.creative-biostructure.com/liposomes-in-food-industry-486.htm
Food handlers who does different cutting surfaces base on cutting raw vegetables and raw poultry, is trying to prevent contamination as doing this prevents food from being mixed and from being contaminated. It is also a way of having the food to be prepared properly and in a more sanitized way for people to eat.
Yes
None of them produce their own energy
Answer:
it's called transpiration when stomata opens and release extra water
Answer:
1:1
Explanation:
Purines: adenine (A), guanine (G)
Pyrimidines: thymine (T), cytosine (C)
Totals:
![\left[\begin{array}{cccc}A&T&G&C\\82.4&80.8&69.1&68.4\\\end{array}\right]](https://tex.z-dn.net/?f=%5Cleft%5B%5Cbegin%7Barray%7D%7Bcccc%7DA%26T%26G%26C%5C%5C82.4%2680.8%2669.1%2668.4%5C%5C%5Cend%7Barray%7D%5Cright%5D)
![\left[\begin{array}{cc}Purines&Pyrimidines\\151.5&149.2\\≈150&≈150\\ \end{array}\right]](https://tex.z-dn.net/?f=%5Cleft%5B%5Cbegin%7Barray%7D%7Bcc%7DPurines%26Pyrimidines%5C%5C151.5%26149.2%5C%5C%E2%89%88150%26%E2%89%88150%5C%5C%20%5Cend%7Barray%7D%5Cright%5D)
