Answer:
This is an example of "Disruptive selection".
Explanation:
<em>Disruptive selection</em> occurs when <em>selective pressure</em> <em>favor homozygous</em>. In equilibrium, <em>the two alleles might be present or one of them might be lost</em>. If an environment has two extremes, then in these environments, both alleles are presented in homozygous.
The disruptive selection causes an <em>increase</em> in the two types of <em>extreme phenotypes over the intermediate forms</em>. Limits between one extreme and the other are frequently very sharped. Individuals belonging to one phenotype can not live in the same area as individuals belonging to the other phenotype, due to the traits differences between them, competition, or predation.
Populations show two favored extreme phenotypes and a few individuals in the middle. Individuals who survive best are the ones who have traits on the <u>extremes forms</u>. Individuals in <u>the middle</u> are not successful at survival or reproduction.
<em>Color</em> is very important when it comes to <em>camouflage</em>. Dark green caterpillars that live in dark foliage and light green caterpillars that live in light foliage can <em>hide from predators</em> more effectively and will live the longest. Intermediate colored green caterpillars that don't camouflage or blend into either will be eaten more quickly.
After 20 years a resorted wetland can contain approx. 80% of plant biomass of a natural wetland.
Wetlands are one of the most endangered ecosystems in the world according to the UN and restoration is the only way to save these habitats.
The fact that restored wetlands can contain up to 80% of plant biomass shows how successful restoration programs can be.
Answer:
he eye is made up of three coats, which enclose the optically clear aqueous humour, lens, and vitreous body. The outermost coat consists of the cornea and the sclera; the middle coat contains the main blood supply to the eye and consists, from the back forward, of the choroid, the ciliary body, and the iris.
Explanation: Right up there.
When the bread and butter is in mouth, mechanical digestion starts. The size of the food gets reduced and it mixes with saliva for easy swallowing. The salivary amylase in saliva begins the digestion of starch in the bread. This is the start of chemical digestion. When the undigested bread and butter reached the stomach, lower esophageal sphincter relaxes and allow the chewed food to enter. The gastric secretions containing HCl, acts on the undigested food to produce chime. HCl kill the microorganism on the food and also denatures the protein and later attacked by digestive enzyme pepsin. Pepsin breakdown protein in the bread, butter . Later on gastric lipase begins to digest fat present in butter. Digestion of the starch in bread does not occur in the stomach because the salivary amylase that began chemical digestion in mouth became inactive in the presence of HCl. Further the chime enters the small intestine where bile secreted by the gall bladder emulsifies the fat and break into small globule which helps in fat absorption.
