Which way of preparing food models a physical change that happens to food within the digestive system? Select one:

Freezing juice in an ice-pop mold

Frying an egg in a skillet

Grinding fruit in a blender

Burning a marshmallow over a flame

im pretty sure its Frying an egg in a skillet

im so sry if im wrong have a nice day/night (:

chemical energy is stored in the chemical bonds of atoms and molecules. it can only be seen when it is released in a chemical reaction. when chemical energy is released, the substance from which the energy came is often changed into an entirely different substance.

this chemical reaction releases energy in the form of light and heat. chemical energy is the potential energy stored in the arrangement of atoms within molecules. breaking chemical bonds requires energy, while forming new chemical bonds releases energy.

the atp molecule can store energy in the form of a high energy phosphate bond joining the terminal phosphate group to the rest of the molecule. in this form,energy can be stored at one location, then moved from one part of the cell to another, where it can be released to drive other biochemical reactions.

water   molecules stay close to each other through cohesion, the collective action of hydrogen bonds between water molecules. cohesion plants draw water upwards from the root through the stem's transport tubes (xylem) to the leaf. this transport occurs even in large trees and against gravity. transpiration, evaporation of water from plant leaves, creates a tension on water molecules being pulled up from the stem and roots.

water also has high (the attraction of one substance to another) properties because of its polar nature. adhesion of water molecules to plant cell walls counteract gravity while water is transported from roots to leaves.

water exhibits a very high surface tension when compared to other liquids. surface tension is a property of a liquid that holds the surface together and allows it to resist an external force. by capillary action, the water forms concave menisci inside the pores. the high surface tension of water pulls the concavity outwards, generating enough force to lift water from the roots to the leaves of plants.

thus, cohesion, along with adhesion and surface tension creates a capillary action that keeps water molecules interacting and moving through the plants out to the leaf cells.

therefore, option d) is the correct answer.

explanation: