“The top consumer of a food chain will be the organism that receives the least amount of energy.”
More like muscle contraction.
I believe the answer is A
Answer;
-Glucose
Glucose is the most common monomer for polysaccharides, it is a monosaccharide or a simple sugar.
Explanation;
-Polysaccharides are long chains of monosaccharides linked by glycosidic bonds. Three important polysaccharides, starch, glycogen, and cellulose, are composed of glucose. Starch and glycogen serve as short-term energy stores in plants and animals, respectively. The glucose monomers are linked by α glycosidic bonds.
-Starch (a polymer of glucose) is used as a storage polysaccharide in plants, being found in the form of both amylose and the branched amylopectin. Glycogen is a similar glucose polymer that is more densely branched.
Answer:
This question lacks options, the options are:
A) 100 ml Beaker
B) 250 ml Erlenmeyer Flask
C) 250 ml Graduated Cylinder
The answer is B). 250 ml Erlenmeyer Flask
Explanation:
Several types of glasswares are used in chemical laboratories for performing processes like mixing, heating and stirring of chemicals. In this question, Dr. Malani Mackey who works for a pharmaceutical company is trying to develop a cancer drug by making a mixture of L-histidine, polysorbate 80, and sucrose. This mixture is required to be heated and stirred (shaked) during the mixing. Hence, a glassware adapted for this purpose must be used.
- Erlenmeyer Flask, also known as Conical flask is a laboratory flask named after its conical base/bottom. This glassware is used to mix and even heat chemicals in the laboratory. Due to its cone-shaped body coupled with a long cylindrical neck, the contents in the Erlenmeyer Flask can be shaked or stirred without spilling them. This property gives the ERLENMEYER flask an edge over the BEAKER (has a large open mouth) when used for stirring purposes.
The Graduated cylinder is best suited for making precise measurements of liquid chemicals, hence, it is not an appropriate glassware for heating and stirring.