Chemistry support Agricultural sciences by helping develop pesticides and fertilizers.
Agricultural sciences, which deal with the processing and production of food and fiber. They cover techniques for cultivating soil, growing and harvesting crops, raising animals, and preparing plant and animal products for use and consumption by humans.
Food is a human being's fundamental necessity. Only agriculture is able to provide this need for the entire world's population. Plants are referred to as producers because they use CO2 from the air and water from the soil to create their own food through a process known as photosynthesis, which also uses sunlight as an energy source. The only other members of the food chain are consumers. Agriculture is the activity of raising crops and cattle using the earth's natural resources. Agronomy, horticulture, animal husbandry, dairying, soil chemistry, and other fields of modern agriculture are included.
Agriculture deals with the generation of organic goods using both organic and inorganic inputs, whereas chemistry works with molecules, both organic and inorganic. Thus, from the molecular to the organ level, chemistry is a fundamental component of agriculture. It has an impact on everything from the fundamentals of photosynthesis to how agricultural products are used. The improvements in this method are solely attributable to chemistry research that is currently being done and applied to make the land produce more abundantly while also protecting it from abuse and deterioration.
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Answer:
there is 11 protons in Na (sodium)
Explanation:
the atomic number is equal to the amount of protons and electrons.
Answer:
DNA may be taken up by bacterial cells and be active.
Explanation:
To understand Avery, MacLeod, and McCarty's experiment, it is important to know Frederick Griffith's precursor experiment. The microbiologist worked at the British Ministry of Health's Pathology Laboratory with pneumococci (commonly known as the bacterium Streptococcus pneumoniae, then known as Pneumococcus, which causes pneumonia), which were previously classified into several types. When cultured in petri dishes in the laboratory, the pneumococci that synthesize their capsules generate 'smooth' colonies. Subcutaneous injection of liquid culture of these pneumococci into mice causes their death. However, in vitro culture also allows the emergence of rough colonies', whose bacteria have lost the ability to synthesize mucopolysaccharide (and therefore have no capsules). Rough mutants could no longer be classified with sera and, moreover, lost their virulence: mice inoculated with them remained alive, unlike inoculated with smooth pneumococci.
The nature of Griffith's transforming principle remained unclear until the work of Avery, MacLeod, and McCarty. They repeated the in vitro transformation of pneumococci at the Rockfeller Institute for Medical Research, but replaced heat-dead cells with a purified fraction of smooth bacterial extract (unable to cause disease alone) and treated the material with different enzymes, each capable of destroying a specific type of macromolecule. Experience has shown that this fraction retained its transforming capacity when treated with protein or RNA degrading enzymes, but lost that ability when treated with DNA degrading enzymes. These results indicated that the chemical nature of the 'transforming principle' was DNA.
Thus, we can conclude that in addition to identifying genetic material, Avery, MacLeod and McCarty experiments with different strains of Streptococcus pneumoniae demonstrated that DNA can be absorbed by bacterial cells and be active.
Behavioral responses to stimuli may be adaptive. stimulus: information with potential to make an organism change its behavior. Internal stimuli tell an animal what is occurring in its own body. External stimuli give an animal information about its surroundings.
Answer:
D
Explanation:
(d) the dominant form of the trait shows, this is how simple dominance works.
(a) applies to incomplete dominance
(b) applies to codominance
(c) applies only when both alleles are recessive.
