Relationship between structure and function of meat?

Hello Anthonyhamberger,

My name is Rendorforestmusic and I am here to help!

Your question states:Relationship between Structure and Function of Meat?

Your answer would be: The structure would be tissue, fat, and bone while the function would be to keep body warmth and muscle fiber.

Hope this helps!

Have a great day!

Brainliest!?!

~Rendorforestmusic

Meat aids in thermoregulation by the muscle fiber, which consists of fats, proteins, bones, etc.

answer:

the water molecules are transferred from the roots to the stem or top parts of the tall tree because of important properties of water which are adhesion, cohesion and capillary action. cohesion is the property of water molecules keeps water molecules in a combined state by sharing of bonds between them at the atomic level. adhesion allows the interaction of water molecules with other substances or substrate. adhesion will cause the attachment of water molecules to the wall of the vessel (xylem) of the plant. capillary action occurs when the adhesive force to the vessel wall is stronger than the cohesive force between water molecules. capillary action mimics the transfer of water from a tube or pipe. in this way water utilizes its property to transfer water from down to top level of the plant.