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1. How are some cells able to bring in materials too large to enter by active or passive transport? please explain. 2.How does diffusion work? 3.What is the freshwater in relation to the "ar-arusip"? isotonic, hypertonic or hypotonic? 4.How do you describe the appearance of "mongo" beans if they are soaked overnight? Explain 5.Will you differentiate the taste of a "santol" that is soaked in pure water and one that is soaked in a vinegar and salt solution?
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