Answer:
Genetic pressure forces an animal to adapt to their environment, therefore changing their genetic code and contributing to genetic variation.
Answer:
It is similar because the nuclear envelope is a membrane similar to the cell membrane around the whole cell. There are pores and spaces for RNA and proteins to pass through while the nuclear envelope keeps all of the chromatin and nucleolus inside. When the cell is in a resting state there is something called chromatin in the nucleus.
Explanation:
It is a fact that nuclear energy is converted into thermal energy in the core of a nuclear reactor. This is because it is part of a power plant fission act, where nuclear energy heats up water in a nearby vicinity.
You can use a plotting compass or iron filings to detect a magnetic field:
1.put a piece of paper over a magnet (this stops the iron filings sticking to the magnet)
2. sprinkle iron filings onto the paper
3.gently tap the paper to spread the filings out
4.observe and record the results
Answer:
The glycemic index allows you to compare the ability of foods to increase blood sugar (glucose) levels. In general, simple carbohydrates have a medium to high glycemic index. In the case of complex carbohydrates, this varies.
Explanation:
The Glycemic Index (GI) is a measure that provides information on how quickly blood sugar levels rise after eating a certain food. Low glycemic index foods are those that have a low content of sugars or simple carbohydrates and that help regulate blood glucose levels, the consumption of foods with a low glycemic index has been proposed as a prevention and / or management factor of obesity, cardiovascular diseases, type 2 diabetes mellitus and some types of cancer. Complex carbohydrates are made up of larger, more complex molecules and are found primarily in the form of starch and fiber. Foods high in fat or fiber are digested more slowly, so they also cause a slower rise in blood sugar. A food with a high GI raises blood sugar faster than foods with a medium or low GI. The GI is higher when foods do not contain fiber and they are easily digested, since they reach the bloodstream quickly, it is also higher if there is sugar or if cooking destroys part of the fiber and favors the digestion of food.