The Molar mass of 
is 194g
<u>Explanation:</u>
Molecular mass of Fe = 56g
Molecular mass of C = 12g
Molecular mass of H = 1g
Molecular mass of O = 16g
Therefore, Molecular mass of
= 
= 56 + 36 + 6 + 96g
= 194g
So the Molar mass of is 194g.
A meander forms when moving water in a stream erodes the outer banks and widens its valley, and the inner part of the river has less energy and deposits silt. A stream of any volume may assume a meandering course, alternately eroding sediments from the outside of a bend and depositing them on the inside.
Meiosis is when the cells divide so I’m going. To say it is b
Answer: Food storage
Explanation:
Stomach is a small pouch like structure which has the ability to store food temporarily.The storage of the food temporarily takes place in the stomach. The food that we eat reaches to the stomach by the help of food pipe.
Here, the food is stored until it is completely broken down into simpler form and enzymes act on them.
The food is then absorbed in the small intestine. But before this food is temporarily stored in the stomach where all the digestive juices and enzymes come to act on the food.
There are microorganisms that are able to live in extreme environments under adverse conditions of pH, temperature and salinity. These microorganisms are classified as extremophiles. Within the group of extremophiles there are halophilic bacteria, which are those capable of living in extremely saline environments.
One biological factor that all living things are subject to suffer from is osmotic pressure. Halophilic microorganisms have developed mechanisms to adapt to saline environments where osmotic pressure acts with great intensity on individuals. These bacteria change the chemical composition of their membranes and also accumulate osmoprotective compounds in their cytoplasm to compensate for osmotic stress.
RAMIREZ, N; SANDOVAL, AH y SERRANO, JA. Las bacterias halófilas y sus aplicaciones biotecnológicas. Rev. Soc. Ven. Microbiol. [online]. 2004, vol.24, n.1-2 [citado 2019-09-22], pp. 12-23 . Disponible en: <http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S1315-25562004000100004&lng=es&nrm=iso>. ISSN 1315-2556.
