Applied Content onnecting the Concepts: Water's Life-Supporting Properties 1 of 11 Drag the terms to their correct locations in the paragraph. Not all terms will be used. Reset Help cohesiorn The of water molecules and the hydrogen bonds between solvent water molecules explain most of water's life-supporting properties. The of water molecules to each other helps transport water from solutes the roots to the leaves in plants. When water warms or cools polarity either break or form. Thus, water absorbs or releases a covalent bonds helping to moderate temperatures. Because is less dense than liquid water, it floats and protects lakes Blood great deal of adhesion heat and oceans from freezing solid. Water is a versatle and other biological fluids are aqueous solutions with a diversity of dissolved hydrogen bonds ice

The *cohesion* of water molecules and the hydrogen bonds between the solvent water molecules explain most of water's life supporting properties. The cohesion of water molecules to each other help transport water solutes from the roots to the leaves in plants. When water warms or cools polarity either break or form. Thus, water absorbs or releases a covalent bonds helping to moderate temperatures. Because it is less dense than liquid water, it floats and protects lakes from great deal of adhesion heat and oceans from freezing to solid. Water is a versatile liquid unlike other biological fluids, which are aqueous solutions with a diversity of dissolved hydrogen bonds.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.