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Marysya12 [62]
3 years ago
14

In DIRE need of help (will mark brainliest)

Biology
2 answers:
Katyanochek1 [597]3 years ago
5 0

Answer:

B

Explanation:

iren [92.7K]3 years ago
3 0

Answer:

b i think

Explanation:

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Chlorophyll is most abundent in the blank of a plant
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Determine how to make positive and negative ions. Based on your exploration which subatomic particle is positive? Which subatomi
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Answer:

Atoms are electrically neutral as a result of having an equal amount of positive (due to the protons) and negative (due to the electrons) charges on it.

An ion generally is an electrically unbalanced atom (i.e an atom with a net charge on it)

A negative ion called an anion is produced when an atom gains an extra electron from a neighboring atom, giving it an extra negative charge. This can be produced by ionization with a radioactive radiation or simply by dissolution.

A positive ion is called a cation and it is produced when an atom loses electron to a neighboring atom. The loss of this electron causes the positive charges to outweigh the negative charges in the atom. Cations can be produced by radioactive radiation ionization of an atom or by simple dissolution.

The subatomic particle that is negative is the 'electron'.

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Which food has the most water?
alexandr1967 [171]
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7 0
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Help on 1 and 3 thanks ...
Lina20 [59]
On number one you could say dirt seeing as dirt is another word for earth because it makes up earth
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For ingested foods, the first opportunity for enzymatic digestion occurs in the _____. see concept 41.3 (page 903)
yKpoI14uk [10]

Answer;

The mouth


For ingested foods, the first opportunity for enzymatic digestion occurs in the mouth.


Explanation;

The digestion of food starts in the mouth.

There is both mechanical and enzymatic digestion of food in the mouth. Mechanical digestion involves the mechanical break down of food using teeth to smaller particles thus increasing the surface are for the activity by enzymes.

Enzymatic digestion in the mouth involves enzyme salivary amylase which acts on starch to form maltose.

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