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In BREATHING in we take oxygen INSIDE our body and in breathing out we release CARBON dioxide Explanation:mark me as BRAINLIEST

2paddy is cultivated in rainy seasonthe method of sowing is they PLANT it in a nursery filled with WATER after they germinate they are SHIFTED to fields.gor PREVENTION of INSECT attacks insecticides and pesticides are sprayed.mark as branieist thank you

is means to prepare. HOPE it helps uh! KEEP calm and STUDY hard Thanks for ASKING

chlorophyll *chlorophyll is GREEN PIGMENT present in green plantsplz FOLLOW me and mark me as BRAINLIEST

hey mate your answer my dear friend Explanation:Meat in the full state of rigor mortis – between 5 and 40 h postmortem, depending on species, preslaughter and slaughter stress, chilling, etc. – is tough because of the permanent cross-links of actin and myosin between filaments and the still intact longitudinal and transverse fibrillar structure of myofibres themselves. The various connective tissue sheets (endomysium, perimysium and EPIMYSIUM) increase toughness, which increases with the age of the animal as a result of the increasing degree and maturity of cross-linking between the collagen molecules in the connective tissue. Mincing mechanically disrupts these protein STRUCTURES and enhances the sensory tenderness. The disruption of cellular membranes allows a rapid distribution throughout the meat particles of subsequently added salt (usually in a mince or a Hamburger patty approximately 1%) or other additives for sausage manufacturing. The effect of higher salt contents in coarsely ground (minced) sausage products like salami-type sausages is that salt enhances the solubility of myofibrillar proteins as the salt is immediately available at the intracellular myofibrils, which are ADDITIONALLY fragmented into smaller pieces. The highly ordered and fixed postrigor fibrillar structures thus no longer exist to the same extent (see also Table 1). The rapid action of salt in minced meat is also advantageous in prerigor (hot boned) meat. In the prerigor state, owing to the presence of higher concentrations of adenosine triphosphate (ATP), actin and myosin in the myofibrils are SEPARATED (there are no permanent cross-links). The addition of salt (1.5–4.5% NaCl) leads to a disintegration of the myofibres through swelling and dissolution of myofibrillar proteins. Rigor mortis with its actin-myosin cross-linking can no longer occur, and the meat remains structurally in a prerigor state despite the subsequent ATP depletion and pH fall. This prerigor salted meat has excellent water-holding capacity as swelling by salt does not necessarily promote an intensive disruption of the above-mentioned rigor structures. When ‘emulsion-type’ sausages are made with this prerigor salted meat, there is no need for additives such as phosphates or citrates, to enhance water binding. The salt contents can remain at a minimal level of approximately 1.6–1.8%. No jelly or fat cookout will be observed. The effects of mincing and further processing are described together in Table 1. Mincing itself (A) enhances the water-binding capacity (WBC) slightly. It results in a lower cookout. Addition of 75 ml water to 100 g of meat (B) does not improve or change the WBC of the meat proteins. Proportionally more cookout is observed. However, the addition of 2% salt to meat (C) enhances the WBC and 75 ml water and 2% salt (D) exhibits a much higher WBC than (B). The use of diphosphate (F) enhances the WBC further. It will also be enhanced by further comminution and the addition of fat (E). Mincing of meat permits mixing with other foods, allowing the extension of meats. STARCH and other polycarbohydrates, nonmeat proteins, water, etc. are possible extenders. Use of extenders enhances the range of meat-containing products, from hamburgers to meat loaves and meat balls, in which meat may be a minor component. Grinding/mincing also permits the formation of uniformly shaped restructured meats in moulds. Enhanced tenderness and a uniformly distributed flavor are easily achieved. The nutritional quality of minced meats can also be enhanced by the addition of vitamins (e.g., antioxidative vitamins C and E) and changes in the fatty acid composition by the addition of mono- or polyunsaturated fatty acids are possible.

tion:1- True2-True3-True4-True5- True6-FalseHope thisMark as BRAIN LIEST

lungs HELP our BODY to respire . EXPLANATION:i hope it HELPS u and if it does then please mark me as brainliest ✨

s MALE REPRODUCTIVE CELL.

if it helps you please mark me as BRIANLIEST and follow me EXPLANATION:. The food chain SHOWS that the plant is the ULTIMATE producer. Only plant can produce food and REST of other organisms are directly or indirectly dependent on it. 6.

the BLANKS:- RABIES is DISEASE CAUSED by VIRUS.

The substances in crude oil have different BOILING POINTS, so they can be separated by FRACTIONAL distillation. The crude oil is heated to about 600 °C, and its vapours are ALLOWED to condense at different temperatures in the fractionating column.Explanation:FOLLOW ME

mineralsMark BRAINLIEST

perties of a material which decides its use are:1.)Conductivity2.)Corrosion Resistance3.)Density4.)Ductility / Malleability5.)Elasticity 6.)Hardness7.)Plasticity8.)Strength9.) yield10.)WEAR Resistancehope it HELPS youplz mark me as a brainliest

a group of similar MICROORGANISMS living TOGETHER is called COLONY.

The SIZE of a shadow depends on the distance between the light source and the OBJECT that blocks that light source AND the size of the object. If you have two PEOPLE standing side-by-side outside on a sunny day, the distance to the SUN is the same for both people.Explanation:

About Aircraft I dont know but ISRO has sent a ARYABHATTA named SATELLITE to space FIRST in 1975.Explanation:Hope it helpsMark as brainliest answerLike my ANSWER.

joint is like a PLASTIC thing like a body STRUCTURE contoral a body structure they made very fast and more fast the SCIENCE PROCESS is a joints

d) USING electricity from coal burning POWER plants. Hope this will HELP you.Mark me as the BRAINLIEST.

yes mate it is a element Explanation:PLZZ MARK me as BRAINLIEST and LIKE also

We will observe that the time we start working hard the PULSE RATE will rise. According to activity, the pulse rate will be highest while running and lowest when u are SITTING quietly.Explanation:Hope it helpsMark as BRAINLIEST ANSWER Follow meLike my answer.

all of this are SEPARATE by PROCESS of SUBLIMATION, DISTILLATION, FERTILIZATION

A black hole is a region of spacetime where GRAVITY is so strong that nothing—no PARTICLES or even electromagnetic radiation such as light—can escape from it. The theory of general relativity predicts that a sufficiently compact mass can DEFORM spacetime to form a black hole.The BOUNDARY of the region from which no escape is possible is called the event horizon.Black holes of stellar mass are expected to form when very massive stars collapse at the end of their life cycle. After a black hole has formed, it can continue to grow by absorbing mass from its surroundings. By absorbing other stars and merging with other black holes, supermassive black holes of millions of solar masses (M☉) may form. Black holes can be big or small. Scientists think the smallest black holes are as small as just ONE atom. These black holes are very tiny but have the mass of a large mountain. Mass is the amount of matter, or "stuff," in an object.Mark brainliest

It is TRUE that cytoplasm not allows UNNECESSARY things from it but they PASS the FOOD items or substances from it Explanation:Hope it helpsMark as brainliest answerLike my answerFollow me.

tion:Answer ❤️During DAY TIME , the shallow water is warmer and HENCE CONTAINS less dissolved oxygen. Therefore tend to go in deep water during day time.hope it's helpful for you ☺️

observation :before: the potato pieces were having original shape.after sprinkling salt :they lose their shape because of lose of water. after putting into water : they regain their shape and come back to their original SIZE .REASON: OSMOSISExplanation:Osmosis is the PROCESS of movement of water from higher concentration to lower concentration accross the semi permiable MEMBRANE . It also depends on the amount of solute present in water if there is more amount of solute present in water( solvent)it becomes a concentrated solution ( hypertonic solution ) but if there is more amount of solvent present instead of solute , concentration of water is more( hypotonic solution) as per the question's SITUATION when we sprinkle salt on potato , concentration of water increases inside and potate will lose water outside accross the membrane because of which it shrinks . As you put it into water it GAINS water as concentration of water increases outside and the pieces take their original shape

We begin our history of vaccines and immunization with the story of Edward Jenner, a COUNTRY doctor living in Berkeley (GLOUCESTERSHIRE), England, who in 1796 performed the world's FIRST vaccination. Taking pus from a cowpox lesion on a milkmaid's HAND, Jenner inoculated an eight-year-old BOY, James PhippsExplanation: ₱ⱡɇ₳₴ɇ ₥₳ɽ₭ ₳₴ ฿ɽ₳ł₦ⱡł₴₮

because it was made with chemicals not NATURALLY. Explanation:plz FOLLOW me and MARK me as brainliest

Corona VIRUS. :wear MASK,USE HAND sanitizer, social distancing, don't SHAKE hand with anyone etc

All LIVING ORGANISMS are discovered by cells. EVERY organism is discovered by cellExplanation:Mark as BRAINLIEST answerLike my answerFollow me.

1. during day time the LAND becomes hot faster than SEA and the air above the land goes higher in the SKY . during this time the cold air above the sea rushes to take its place creating sea breeze.2. the cold water kept on container becomes hot because it always try to break the bond between the two molecules and becomes air.3.the biulb of thermometer is made of glass for EASY view and it is also a good conducter of heat.

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RayonPLS MARK my ANSWER as the BRAINLIEST!

tion:In some plants, the roots become fleshy due to the ABSORPTION of food material. The aerial parts of these plants worn out due to unfavourable conditions. When the conditions are favourable again new buds emerge either from the fleshy root or from a small bit of stem above.For eg., the taproots of carrot and turnip get swollen to store food.Depending upon their shapes, they are classified as;Conical roots are broad at the base and conical at the apex, eg., carrotFusiform roots are swollen in the middle and tapering towards both the ends, eg., radishNapiform roots are SPHERICAL at the base and taper towards the apex, eg., turnipTuberous roots have no specific shape. They appear thick and fleshy, eg., 4’O clock plant.In some halophytes such as RHIZOPHORA that grow in swampy areas, the roots emerge out of the ground and grow upwards to get oxygen for respiration. The root tips of these plants have minute pores called lenticels through which they respire.Roots of the leguminous plants are modified into root nodules which contain nitrogen-fixing bacteria such as Rhizobium. They help in fixing the atmospheric nitrogen into NITRATES and make it available to the plant.Prop Roots: These roots develop from the branches of the tree, hang downwards, and penetrate into the ground thereby supporting the tree. Eg., roots of the banyan tree.Stilt Roots: These roots grow obliquely from the basal node of the stem. Eg., roots of the sugarcane.Climbing Roots: These roots arise from the nodes and attach themselves to some support to climb over it. Thus they provide support to the plant. Eg., Money plantClinging Roots: These roots enter the crevices of some support and fix the plant. Eg., EPIPHYTES orchidsButtress Roots: These are vertically elongated basal part of the stem which spread in different directions in the soil. These are horizontally compressed and appear like planks. Eg., Bombax.Hope this helps you!!Feel free to mark as brainliest!!

I am SURE about itExplanation:OPTION C is RIGHT ANSWER