Answer:
Yes I saw it and I reported it. but it still keeps showing up. it's super annoying!!!
They are found in any habitat but most live on lan, mainly in soil or on plant material
Answer: The correct answer is - 3) olfactory receptors neurons that detect smell. 4) photoreceptors neurons that detect light .
1) and 2) statements are correctly matched in the question..
Olfactory receptors are also called odorant receptors. The olfactory receptor neurons detect smell and thus give a sense of smell to the organism. They are present in the nasal cavity.
Photoreceptor neurons are those that detect light and they are present in the retina of eye.
Answer:
Proteins and lipids exist as separate but loosely attached molecules that can move around
Explanation:
Cell membranes are mainly composed of lipids, proteins, and also carbohydrates. Phospholipids are the most abundant type of lipid and the main constituent of the cell membranes. Membrane proteins are divided into two types according to their interactions with the cell membrane: 1-integral (intrinsic) and peripheral (extrinsic) proteins. These peripheral proteins are loosely attached by ionic bonds or calcium bridges with the phosphate heads of the phospholipids; whereas integral membrane proteins contain side chains that interact with fatty acyl groups of the phospholipids. Cell membrane fluidity indicates how easily lipids (e.g., phospholipids and cholesterol) and proteins (e.g., intrinsic proteins) diffuse laterally in the cell membrane. This fluidity is affected by the amount of cholesterol, temperature, and the ratio of unsaturated to saturated fatty acids. Saturated fatty acids have no double bonds in the hydrocarbon chain, whereas unsaturated fatty acids have at least one double bond (these double bonds increase fluidity). Moreover, higher temperatures increase membrane fluidity, whereas cholesterol molecules function to regulate membrane fluidity: at high temperatures cholesterol molecules stabilize the membrane, whereas at low temperatures intercalate between phospholipids, thereby preventing them from clustering together.
By breaking down food particles gradually
