A few plants they stay green are fatsia, lavender, Aucuba, camellia, euonymus, and muhonia.
Chromosomes are lined up in the middle of the cell during metaphase.
Heated waste water product from production plants :(, natural gas plants, nuclear plants, textile or paper industries
<u>Answer</u>: Option b false
<u>Explanation</u>:
- Refrigerating or freezing foods <em>does not kill all or most of the bacteria</em> in the food as lowering the temperatures of the food only renders the microbes present in it <em>inactive</em>. As soon as the food is brought back to normal temperature, the microorganisms present in it become active again.
- The advantage of freezing food is only limited to the fact that once the food is frozen, all the microbes be it fungus, bacteria etc. become inactive and do not multiply and thus, freezing prolongs the shelf life of food, however once this food is thawed the micro organisms again become active and start multiplying and can easily cause food borne illness.
- So, the only way to kill the micro organisms present in the food is to cook the food to correct temperatures and not freezing.
The answer would be: accumulate the melanin granules on their superficial portion, forming a UV-blocking pigment layer
<span>The number of melanocyte cells is not much compared to keratinocytes. That is why melanocytes secrete dark melanin granules that will be spread into keratinocytes, not to itself.
The nutrient should be provided by the blood vessels of dermis skin. There should be no problem with pH or temperature either.</span>
