<span> One reason farmers often choose GM crops over non-GM crops is because GM crops are able to produce more yield. When farmers use GM crops, there are many benefits that they could gain. It has been proven that GM crops are more resistant to pests, and other harmful substances, which also reduce the costs for pesticides and crop-maintenance. Since GM crops are more resistant to harmful substances, more of them can be used by farmers.</span>
Answer:
Explanation:
This is a stroke and the site of injury is the left side of the brain, this occur when the flow of oxygen-rich blood to a portion of the brain is blocked. Without oxygen, brain cells start to die after a few minutes.
A stroke occurs if their sudden bleeding in the left side of the brain, the right of the body will be affected, producing some of the following: numbness and weakness of the right arm and leg Speech problems (inability to form words). Amongst other symptoms.
The left side of the brain is responsible for controlling the right side of the body.
Stroke may occurs at any age and strock risk increase with age
Calcium deficiency disease (hypocalcemia) --- like osteoporosis, osteopenia !!
Carbohydrates are a source of quick energy (ex: sugars, starches) and are made up of monosaccharides, while proteins determine how your body looks and functions and are made up of amino acids.
<span><span> (I) Glucose; is C
(II) Starch; A
(III) Sucrose</span> B
A) Polysaccharides
B) Disaccharides
C) Monosaccharides
</span><span><span>Monosaccharide, disaccharides, and polysaccharides are the three major categories of molecules in Carbohydrates. </span>
Monosaccharides, known as simple sugar, is the simplest form of carbohydrates. Its basic molecular formula is CH2O. Monosaccharides are glucose, fructose, and galactose. Its primary function is to be the source of energy of living organisms. It is also the primary requirement for the formation of disaccharides and polysaccharides.
Disaccharides are formed when two monosaccharides are bonded together through a covalent bond. Common Dissaccharides are sucrose (glucose+fructose) or table sugar, maltose (glucose+glucose), and lactose (glucose+galactose). Its primary function is to provide nutrition for monosaccharides. Sugar in food is mostly dissaccharides.
<span>Polysaccharides are formed when another monosaccharides is bonded to the disaccharides. This bond is called glycosidic bond. Two major polysaccharides are starch and glycogen. Starch is made by plants while glycogen is made by animals. Polysaccharides' major function is to immediately release energy from its storage. When glucose is consumed, some of them are stored and will only be released when the body needs it to satisfy the body's immediate need of energy.</span> </span>
