Select all that apply.Carbohydrates are found in foods that contain:
starch
protein
amino acids
fats
sugar

The percentage of the light energy absorbed by photosynthetic algae from the sun that is available as food for herbivores in the oceans is 2 percent (Option b).

• Photosynthesis refers to the metabolic reactions by which algae and plants produce energy which isstored in the chemical bonds of simple carbohydrates (glucose) by using the energy from the sun and carbon dioxide.

• The photosynthetic efficiency can be defined as the fraction of light energy from the sun that is successfully converted (and stored) into chemical energy.

• Algae only convert 2-3% percent of incoming sunlight into organic compounds, the remaining 98% is lost as heat.

In conclusion, the percentage of the light energy absorbed by photosynthetic algae from the sun that is available as food for herbivores in the oceans is 2 percent (Option b).

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The answer is Anaphase I separates homologous chromosomes and anaphase II separates sister chromatids into daughter cells.

Meiosis is a cell division which results in the reduction of chromosome number by half - from diploid to haploid - in daughter cells. It consists of meiosis I and meiosis II. Meiosis I produces two haploid cells. Meiosis II is analogous to mitosis, so in total, meiosis results in four haploid cells. So, in meiosis, there are two anaphases - the anaphase I in meiosis I and the anaphase II in meiosis II.

In anaphase I, the sister chromatids separate from each other to the opposite sides of the cells. In meiosis I there are 46 chromosomes in duplicate, which are present as pairs of sister chromatids. In anaphase of meiosis II, since the cell is haploid, there are 23 chromosomes in duplicate, which are present as sister chromatids.

Answer: the answer is C for any plato users

Explanation:

The correct answer is:

Penicillium

Aspergillus

The lesson states:

If you've ever heard of or taken penicillin to fight off an infection, you can thank a member of the imperfect fungi called penicillium. Some mold species of penicillium are also important in the flavoring and aging of cheese. Roquefort and Camembert cheese owe their distinctive flavors to these fungi. Aspergillus is an imperfect fungus that is found on decaying food. It also contributes to the production of organic acids like citric acid. Both penicillium and aspergillus produce enzymes that are purified and used in various industrial compounds and in medicine.