Answer:
Hydrophobic end
Explanation:
the hydrophobic end usually consists of two "tails" that are long fatty acid residues
Answer:
1. A pure substance has a definite constant composition.
2. A compound is composed of two or more types of matter that can be present in varying amounts.
3. A solution is a homogeneous mixture.
4. A mixture that is not uniform throughout is a Heterogeneous mixture
5. A pure substance that cannot be broken down chemically is a element.
6. A characteristic of matter that’s not associated with a change in its chemical composition is known as a physical property.
7. Wax melting is an example of a physical change in the state of matter.
8. A banana peel turning brown is an example of a chemical change in the state of matter.
there aren't many enzymes in food, mainly in fruits, the enzymes in friuts are very similar to ptylin found in the mouth that help break down sugar, they do not need to be ingested before they activate, a proof of this is the apple test, buy an apple, take a bite and leave it without covering it for a few minutes, you'll notice that the bitten part starts turning yellowish brown because the enzymes in the apple are already breaking it down.
In summary, they do not need to be ingested before activation, and the major characteristic of an enzyme is that they do not change after they react with (breakdown) food, so they are in the same form before and after they finish breaking down the food.
It is a <span>photosynthetic algae contained in reef building corals underwater</span>
Answer:
paroxysmal
Explanation:
Pertussis is highly contagious and acute respiratory disease which is caused by bacteria Bordetella pertussis.
The disease has 3 types of stages which are catarrhal stage, paroxysmal stage, and convalescent stage.
<u>The paroxysmal stage of the Pertussis is characterized by the episodes of the coughing with a distinctive sound which is known as whopping during the process of inspiration. </u>
This type of cough gives disease the common name which is called Whooping Cough.
