Answer:
b Different amounts of food samples were used.
Explanation:
The mass of the two samples needs to be the same in order for the test to be accurate.
This is all no chemistry but the answer is C
The hydrophobic effect is caused by nonpolar molecules clumping together. Large macromolecules can have hydrophobic sections, which will fold the molecule so they can be close to each other, away from water. Many amino acids in proteins are hydrophobic, helping the proteins obtain their complicated shapes. The hydrophobic effect extends to organisms, as many hydrophobic molecules on the surface of an organisms help them regulate the amount of water and nutrients in their systems.
Jonathan is not correct because it has to be a trait that is learned.
So in that case Jonathan has to say that this is not an inherited trait it is learned by most people.
