Specifically, we tested for the presence of lipids, proteins, polysaccharides, and monosaccharides in samples of potato, oil, milk, sugar, egg, rice, tofu, bread, and glucose. It is important to know about the presence of different types of macromolecules in our food because it is important. Google
The properties of water that contribute To The formation of the meniscus are:
Meniscus is defined as the upward or downward curve located at the surface of a liquid in a tube.
When water is placed in a tube or wettable container, a concave or downward meniscus is formed due to surface tension created in water through the following properties of water:
- Cohesion: This is the tendency of water molecules to stick to itself.
- Adhesion: This is the tendency of water molecules to stick to other molecules that are charged or polar.
Therefore, the cohesion and adhesion of water molecules contributes to the formation of meniscus.
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brainly.com/question/13437383
RNA, in one form or another, touches nearly everything in a cell. RNA carries out a broad range of functions, from translating genetic information into the molecular machines and structures of the cell to regulating the activity of genes during development, cellular differentiation, and changing environments.
-google
I think the answer is frequency if I remember correctly
4.6 billion years ago
The study pushes back the clock on the origin of Earth's water by hundreds of millions of years, to around 4.6 billion years ago, when all the worlds of the inner solar system were still forming. Scientists had suspected that our planet formed dry, with high-energy impacts creating a molten surface on the infant Earth.
i hope this helped, have a nice day! (o:
