Answer:
Option C, No. The energy contained within these macromolecules is converted into other forms of chemical energy and kinetic energy, though some is lost as heat.
Explanation:
Breaking down of large molecules in to smaller molecules does not signify breaking down of energy stored in it and hence losing all the stored energy.
Breaking down of large molecule is necessary to convert large molecules into small easily digestible molecules so that the food energy stored in them can be stored in some other form specifically chemical energy and can be used at later stages. However, in the process of conversion of large molecules into small molecules , a certain amount of heat energy is used.
Hence, option C is correct
Answer:
amethyst, mauve, lilac, burgundy, byzantine, glacous, periwinkle, sage green
Water is required for both the light-dependent and the light-independent reactions to proceed.
No there is no selective pressure that confers an advantage to those who do taste it.
<h3>What is PTC?</h3>
Despite the fact that PTC isn't found in nature, tasting other bitter substances—many of which are toxins—that do occur naturally has a high correlation with taste sensitivity.
In order to defend themselves from being eaten, plants develop a range of harmful substances. Early humans developed the capacity to distinguish bitter tastes as a safeguard against ingesting dangerous plants. There are roughly 30 genes in humans that produce bitter taste receptors. People may taste a large variety of bitter substances because each receptor can interact with a number of different molecules.
Learn more about Taste with the help of the given link:
brainly.com/question/26220534
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Is that they all have the same routine
