b.oxygen, nitrogen, and sulfur.
c.hydrogen, oxygen, and nitrogen.
d.carbon dioxide, hydrogen, and phosphorus.
The right answer is A.carbon, hydrogen, and oxygen.
Carbohydrates are composed of 3 types of atoms: carbon (C), oxygen (O) and hydrogen (H). Their general formula is written: Cn (H2O) n, (hence the name carbohydrate). There are 2 major carbohydrate families: Simple carbohydrates (monosaccharides and polysaccharides) and complex carbohydrates.
Several foods of different origin contain carbohydrates: sugar, fruits, milk, bread, dough, rice, pulses ... Their role is to bring energy to each of our cells.
The elements found in carbohydrates are carbon, hydrogen, and oxygen. No matter if it's a simple sugar like glucose or a complex carbohydrate like cellulose, these elements remain consistent. Thus, the answer is (a) carbon, hydrogen, and oxygen.
The carbohydrates you're referring to contain three common elements: carbon, hydrogen, and oxygen. These three elements are consistent across all forms of carbohydrates, regardless whether it's a simple sugar (monosaccharide) like glucose or a complex carbohydrate (polysaccharide) like cellulose.
For example, glucose (C6H12O6) is made up of 6 carbon atoms, 12 hydrogen atoms, and 6 oxygen atoms. The ratio of hydrogen atoms to oxygen atoms in carbohydrates always approximates 2:1, similar to water. This is a key characteristic that defines carbohydrates.
So, the answer to your question is option (a) carbon, hydrogen, and oxygen.
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Answer:
The scientific method attempts to minimize the influence of bias or prejudice in the experimenter. ... It provides an objective, standardized approach to conducting ... By using a standardized approach in their investigations, scientists can feel ... Or they can ignore data that does not support the hypothesis.
Explanation:
Forgetting to flame the loop between streaks in a streak plate can result in mixed or contaminated cultures.
Dragging the inoculation loop through a previous quadrant when streaking to a new quadrant is important to obtain isolated colonies and pure cultures.
The streak plate technique is a method used in microbiology to isolate and obtain pure cultures of microorganisms. It involves streaking a sample containing a mixture of microorganisms onto an agar plate in a pattern that allows for the separation and growth of individual colonies.
When performing a streak plate, it is important to flame the loop between streaks. This step sterilizes the loop, preventing cross-contamination between different quadrants of the plate. By forgetting to flame the loop, there is a higher chance of carrying over microorganisms from one quadrant to another, resulting in mixed or contaminated cultures.
Dragging the inoculation loop through a previous quadrant when streaking to a new quadrant is important for diluting the number of microorganisms being transferred. This technique ensures that each quadrant receives a decreasing number of cells, allowing for the growth of isolated colonies. It helps to obtain pure cultures for further study and identification.
Learn more about streak plate technique in microbiology here:
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Answer: The correct answer is second and third statement.
Explanation:
The second and third statement are examples of the concerns expressed by opponents of the use genetically modified food crops. The second statement is related with the fear of the farmers during the harvest stage, because they consider that new genes can reach their crops, from the GM crops. The third statement is related to the fear of the some "naturalists" people who express that the protein products can lead to allergic reactions, however GM food crops have been tested regorously, and there is no evidence of any kind of allergic reaction.
Opponents of genetically modified (GM) food crops express concerns including potential allergic reactions in human consumers, the passing of new genes to wild relatives, and the possible incorporation of these new genes into human consumers' DNA.
Concerns expressed by opponents of the use of genetically modified (GM) food crops include the possibility of GM food crops passing their new genes to human consumers, the potential for GM food crops to pass their new genes to close relatives in nearby wild areas, and the risk that the protein products of transgenes in GM food crops might lead to allergic reactions in human consumers.
GM plants, also known as transgenic plants, are created by inserting DNA from one species into another species to introduce desirable traits. However, the introduction of these foreign genes presents risks including ecological instability due to the potential spread of these genes to other species in the environment. Additionally, the artificial DNA in these foods could potentially trigger allergic reactions in some individuals due to the protein products of these genes.
Further, the concern that GM food crops might pass their new genes to wild relatives stems from the possibility that this could upset the balance of ecosystems and lead to loss of biodiversity. Lastly, the worry that GM food crops might pass their new genes to human consumers may arise from a lack of understanding of the genetic modification process, as genes from food are not typically incorporated into our own DNA during digestion.
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