Carbon: <span>Living things </span>want<span> carbon </span>so as to measure<span>, grow, and reproduce. Carbon </span>could be a<span> finite resource that cycles through </span>the planet in<span> </span>several<span> forms. This makes carbon </span>obtainable<span> to living organisms and remains in balance with </span>different<span> chemical reactions </span>within the<span> atmosphere and in bodies of water like ponds and oceans.
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Oxygen: Cellular respiration describes the part of the organic process once food breaks right down to offer cells with energy. Throughout internal respiration, cells use oxygen to interrupt down sugar to provide ATP or nucleotides.<span>
Hydrogen: </span>Hydrogen additionally plays a vital role in energy production within the body. For our bodies to operate, they have to have energy within the type of nucleotide (ATP). Your body gains energy by overwhelming foods wealthy in substances like carbohydrates.
The source of inorganic fertilizer is from plant or animal based materials that are either a byproduct or end product of naturally occurring processes like leaves, and compost.
Answer:
rugae or gastric folds
Explanation:
not totally sure but i think so
Water then moves from cell to cell through the root cortex by osmosisalong a concentration gradient; this means that each cell is hypertonic to the one before it. In the centre of the root the water enters the xylem vessels. Water may move by diffusionthrough the cell walls and intercellular spaces.
Answer:
"My nutritionist measures energy content of food by using a bomb calorimeter."
Explanation
Animals humans included eat food in order to get chemical energy through cellular respiration either aerobically or anaerobically.
Therefore, food energy is the amount of chemical energy that can be derived from food.
Food energy can be measured using a bomb calorimeter and the unit of measurement is calories.
So when the client made the statement and mentioned energy content in food being measured by a calorimeter, it shows the client had an understanding on how energy in food is measured.
