Answer:
Nitrogen thet cannot be used by organisms. C.
Explanation:
Free nitrogen is simply molecular nitrogen (N2). Nitrogen, in its molecular form, consists of two nitrogen atoms bound together with a tripple bond. Because it is very stable, N2 is typically nonreactive, and takes a lot of energy to break them apart. Among these are the amino acids necessary for life to begin and which are the building blocks DNA is made from. Basically, any nitrogen that is in an organic compound is considered “fixed” nitrogen and N2 is considered to be “free” nitrogen
Plasmodesmata can change in number, and when dilated can provide a passageway macromolecules
Plasmodesmata are essential for the intercellular transfer of both big informational macromolecules like proteins and smaller signaling chemicals in plant cells.
- Plasmodesmata are membrane-lined structures that offer a high-conductance, aqueous channel for the transportation of information in the form of chemicals and macromolecules, such as transcription factors, from cell to cell.
- The intimate interaction of the plasma membrane with the endoplasmic reticulum results in the formation of plasmodesmata.
- The degree to which a particular cell acts as an individual or as a component of the entire organism is determined by the distribution and unitary conductance of plasmodesmata as well as other positional variables that affect development.
To learn more about Plasmodesmata visit ; brainly.com/question/28199815
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Answer:
A. When two tectonic plates start to push into each other they can rise up and build mountains, or sink under and create deep valleys.
Explanation:
It is true
It would not survie as long
1ml of milk = 1g
of milk<span>
and in 1 gram of whole milk, there is only one
calories
and in whole milk the percentage of milk
fat is 3.25%</span>
To get the percentage of milk fat, divide the
grams of fat present in milk by the total weight of milk and then multiply by
100.
<span>There are many
types of milk, like skimmed milk, low fat milk, partly skimmed, raw milk, whole
milk etc. in all these types the percentage of milk fat is different.</span>
