Fermentation is extremely inefficient in terms of the number of ATP molecules produced for each molecule of glucose metabolized. Thank you for posting your question here at brainly. I hope the answer will help you. Feel free to ask more questions here.
This solution will work, because the amount of rocks and the size of the rocks also depend on how much farther you will move, although once you start to build up a little bit of inertia it will become easier.
Hope this helps!
That the oxygen levels in the test tube increased and carbon dioxide levels decreased because plants produce oxygen using carbon dioxide
Because the virus causes severe tissue necrosis and inflammation, secondary bacterial infections happen often during influenza outbreaks.
What are Secondary infections?
There are several ways that a primary infection can increase susceptibility to disease, leading to a secondary infection.
A secondary infection is one that develops during or following the treatment for a primary illness. It has been determined that a secondary bacterial infection affects up to 75% of people who acquire pneumonia after contracting the flu.
The prevalence of influenza and related secondary bacterial illnesses can be decreased by using infection prevention techniques. The best method to prevent this is to be vaccinated against the flu every year and practice proper hygiene, like frequent, thorough handwashing.
To know more about Influenza refer:
brainly.com/question/15900485
#SPJ4
Answer:
Plants perform photosynthesis and cellular respiration.
Explanation:
- Cellular respiration is the conversion of glucose into ATP and energy yielding molecules such as NADH and FADH2 along with water and oxygen and carbon dioxide as by-products.
- Cellular respiration is a process that occurs both in autotrophs and heterotrophs.
- Only the final stage of cellular respiration i.e. oxidative phosphorylation or electron transport chain requires oxygen as the final electron acceptor.
- Heterotrophic cells don't take in carbondioxide, they utilize glucose obtained through food.
