Anti-caking Agents- keep powdered food flowing freely and prevent lumping, caking, and moisture absorption
pH control agents- control acidity and alkalinity
Preservatives- help prevent chemical reactions that cause food to deteriorate
Stabilizers, thickeners, and texturizers- give food a uniform texture
He dies cuz he doesn't support that blood group
common sense
#BTS army
Answer:
Production of ATP via oxidative phosphorylation require an intact mitochondrial membrane because of the creation of an electrical potential.
Explanation:
Oxidative phosphorylation is a method, in which energy is converted into ATP by a sequence of protein complexes located inside the mitochondrial inner membrane. Production of ATP through oxidative phosphorylation requires an intact mitochondrial membrane because a change in electrical charge between both sides of the inner mitochondrial membrane results in the creation of an electrical potential. The protons have accumulated on the exterior of the mitochondria, making it positive (H), while the protons have been lost within, making it negative. On each surface of the membrane, a differential or gradient in chemical concentration has been formed. The cell transmits the energy stored in the decreased NADH and FADH via the electrochemical gradient.
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The answer would be C. Tears because the others have shown to be invaders