Anti-caking Agents- keep powdered food flowing freely and prevent lumping, caking, and moisture absorption
pH control agents- control acidity and alkalinity
Preservatives- help prevent chemical reactions that cause food to deteriorate
Stabilizers, thickeners, and texturizers- give food a uniform texture
Answer:
Label A: Nucleus
Nucleus can be described as the organelle in which the DNA is enclosed. The nucleus is found in every eukaryotic cell.
Label B: Vacuole
Vacuole can be described as an organelle which is used to store material such as waste. Hence, vacuole is known to be the storage house of a cell.
Label C: Ribosomes
Ribosomes can be described as structures which are present usually on the rough endoplasmic reticulum. The process of translation occurs in the ribosomes and they are hence known to be the protein manufacturing units if a cell.
Label D: Centrioles
A centriole is a cylindrical organelle which is usually made up of the protein tubulin.
Answer: It could be true
Explanation: Stanford students can view Satellite images
B. adh (alcohol dehydrogenase)
Answer:
yes by 0.3
Explanation:
i think that's the answer
