General Science Questions

An omnivore is an animal that eats food from both plants and animals.

Animals that eat other animals are called carnivores. Carnivores that eat herbivores are called secondary consumers, and carnivores that eat other carnivores are called tertiary consumers.

To reduce the risk of bacterial contamination, many foods must be stored in the refrigerator and thus kept below 5 degrees Celsius. These foods are often classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood, eggs, smallgoods and cooked rice and pasta. This also refers to ready-to-eat foods that have high-risk foods as ingredients and include – casseroles, quiche, pasta salad, pizza, sandwiches and many cakes.

By keeping these high-risk foods under 5 degrees Celsius it stops them from entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60 degrees Celsius. The danger-zone is the temperature zone which provides bacteria with the perfect environment to rapidly grow and multiply to numbers that cause food poisoning.

Glycolysis involves the breaking down of a sugar into more manageable compounds in order to produce energy.

The net end products of glycolysis are two Pyruvate, two NADH, and two ATP.

Water possess intermolecular hydrogen bonding in the condensed phase.

Hence, the given statement 'There is extensive intramolecular hydrogen bonding in the condensed phase.' about water is FALSE.

Polypeptides are assembled from Aminoacids.