While relative humidity is (as its name suggests) a relative measure of how humid the air is, the dewpoint temperature is an absolute measure of how much water vapor is in the air. In very warm, humid conditions, the dewpoint temperature often reaches 75 to 77 degrees F, and sometimes exceeds 80 degrees
Answer:
It is possible to make this categorization as follows:
Roses = Class
Rose samples = instances
Explanation:
In a very direct and objective way, we can state that classes are models that define how a given situation will be handled, which methods will be used to manage it and the objectives that will be established in that situation. Instances, on the other hand, are elements taken from the interior of classes, which contain factors that make them up. Based on this, we can determine that, in the case of the above question, roses are classes and rose samples are instances.
<span><span> (I) Glucose; is C
(II) Starch; A
(III) Sucrose</span> B
A) Polysaccharides
B) Disaccharides
C) Monosaccharides
</span><span><span>Monosaccharide, disaccharides, and polysaccharides are the three major categories of molecules in Carbohydrates. </span>
Monosaccharides, known as simple sugar, is the simplest form of carbohydrates. Its basic molecular formula is CH2O. Monosaccharides are glucose, fructose, and galactose. Its primary function is to be the source of energy of living organisms. It is also the primary requirement for the formation of disaccharides and polysaccharides.
Disaccharides are formed when two monosaccharides are bonded together through a covalent bond. Common Dissaccharides are sucrose (glucose+fructose) or table sugar, maltose (glucose+glucose), and lactose (glucose+galactose). Its primary function is to provide nutrition for monosaccharides. Sugar in food is mostly dissaccharides.
<span>Polysaccharides are formed when another monosaccharides is bonded to the disaccharides. This bond is called glycosidic bond. Two major polysaccharides are starch and glycogen. Starch is made by plants while glycogen is made by animals. Polysaccharides' major function is to immediately release energy from its storage. When glucose is consumed, some of them are stored and will only be released when the body needs it to satisfy the body's immediate need of energy.</span> </span>
