All energy eventually turns to heat. No exceptions.
The chemical potential energy is converted into a ready form of chemical potential energy in the form of ATPs. It also releases heat, thermal energy.
Most energy from food is used to perform different works of body and in maintenance .
IT IS CONVERTED to body heat
Most of the light's energy gets converted into heat.
The sun.
Most of it will end up in the water It travels through the water.
the most familiar form of energy is chemical energy. every human uses chemica energy to digest their food into fuel that gives them energy to move around.
food
We concentrate on glucose breakdown, since it dominates energy production in most animal cells.
We concentrate on glucose breakdown, since it dominates energy production in most animal cells.
We concentrate on glucose breakdown, since it dominates energy production in most animal cells.
No. Most of the breakdown of food is done by the small intestine.
The herbivores obtain most of their energy in the form of food from plants.
The ATP molecule is the one that releases energy by the breakdown of glucose molecules. This provides energy to most of the cell functions.
The amount of usable energy ("food") stored in the biomass of organisms is decreased because most of the energy taken in by consumers is used for movement or released as body heat. The percentage passed on is usually taken as 10%, although this is a very generalized average, and different ecosystems have varying efficiencies.
lipids to quote my Bio textbook "...the breakdown of lipds ields more than twice the energy of carbohydrate breakdown."
HEAT
I assume you mean the food. Most of the food we eat has food energy, which is a type of chemical energy.
Energy is most food does indeed come from sunlight. Producers are the most abundant food source and producers make their food from sunlight during photosynthesis.
The most common energy carrier molecule of living organisms is adenosine triphosphate. It is found in all living cells. It captures energy that is obtained from the breakdown of food molecules.