<h2>Answer</h2>
In photosynthesis, plants assimilate carbon in the form of <u>Carbon</u><u> dioxide</u> to make sugar and other organic molecules.
<h3>#CarryOnLearning</h3>
Answer: Option E) the products have less potential energy than the reactants
Explanation:
Though the actual graph is not displayed, but, whenever reactants occupy a position higher than the product on the graph of reaction coordinate vs time taken, it means the reactants (AB+CD) have molecules with higher energy bonds than the products AC +BD
Thus, the reaction of AB + CD to yield AC+BD will occur spontaneously with the release of energy.
Answer:
Amino acids and glutamates
Explanation:
Umami taste receptors or savory taste receptor is the fifth basic taste receptor derived its name from the Japanese name for the fifth basic taste (which includes bitter, sweet, salty and sour tastes).
Umami is savory taste which includes the features of cooked meat as well as broth.
Umami taste receptors detects glutamates present in fermented food and meat broth. These receptors are also capable of detecting monosodium glutamate, GMP and IMP in meats, cheese, etc.
Answer:
The outside of the bone consists of a layer of connective tissue called the periosteum. Additionally, the outer shell of the long bone is compact bone, then a deeper layer of cancellous bone (spongy bone) which contains in the medullary cavity the bone marrow.
