Answer:
Explanation:
Have you been through airport security lately? If you have, you’ve probably noticed that it’s carefully designed to let some things in (such as passengers with tickets) and to keep others out (such as weapons, explosives, and bottled water).
In many ways, airport security is a lot like the plasma membrane of a cell. Cell membranes are selectively permeable, regulating which substances can pass through, as well as how much of each substance can enter or exit at a given time. Selective permeability is essential to cells’ ability to obtain nutrients, eliminate wastes, and maintain a stable interior environment different than that of the surroundings (maintain homeostasis).
In the process of diffusion, a substance tends to move from an area of high concentration to an area of low concentration until its concentration becomes equal throughout a space. For example, think about someone opening a bottle of cleaning ammonia in the middle of a room. The ammonia molecules will initially be most concentrated right where the person opened the bottle, with few or no molecules at the edges of the room. Gradually, the ammonia molecules will diffuse, or spread, away from the place where they were released, and eventually you’ll be able to smell ammonia at the edges of the room. Ultimately, if the bottle is capped and the room is closed, the ammonia molecules will become evenly distributed throughout its volume.
Answer:
compression is common at convergent boundaries, tension at divergent boundaries, and shear at transform boundaries. Brittle deformation brings about fractures and faults.
Explanation:
Um. Yes? The braij is responsible for the nervous system.
Answer:
Fungus, because Protist and Archaea are both single-celled, then Plants get their food from the sun, while Fungus is multi-cellular and decomposes other organisms for its food
Explanation:
Maltose is produced instantly when amylase reacts with starch.
Starch is a polysaccharide molecule made of glucose units. The chemical formula of the starch is written as (C₆H₁₀O₅)ₙ. The starch consists of amylose and amylopectin. The glucose units in this starch are linked with the help of two kinds of bonds α 1,4 glycosidic linkages and α 1,6 glycosidic linkages.
This starch molecule is first hydrolyzed into shorter polysaccharides, dextrins, and maltose with a help of an enzyme called amylase. The maltose can be further hydrolyzed into glucose units with the help of the maltase enzyme.
Therefore, the blank can be filled with maltose.
To know more about amylase:
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