Your answer would be B
Hope this helps
Answer:
As we get older the number of taste buds decreases.
Explanation:
Gustatory cells or the taste buds contains the different sensory cells on the tongue. The papillae consists of all the taste receptors. The sweet, bitter, salty, umami and sour tastes are recognized by the receptors.
The different individuals have different taste because of the presence of the different taste buds. The number of the taste buds decreases the individual gets older. The children has more taste buds and can easily understand the taste of different things. Hence, Joshua dislikes the broccoli taste.
Thus, the correct answer is option (a).
Best Answer: B.Elongated sporophyte<span>
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Answer:
1. The body uses fat as a fuel source, and fat is the major storage form of energy in the body.
2. helping to strengthen certain structures or bringing oxygen to the body's cells.
3. Your body uses water in all its cells, organs, and tissues to help regulate temperature and maintain other bodily functions.
Answer:
it reflects green light and absorbs other colors.
Explanation:
The term pigment derives from the Latin pigmentum, which means the <em>substance that produces color</em>.
Pigments provide color to cells and tissues.
In vegetables, we can find different pigments, such as chlorophyll or carotenoids, among others. Plants use these pigments during the photosynthesis process to absorb sunlight and fixate carbon dioxide. Stem, flowers, and other tissue have pigments in their cells that define the organ´s colors.
Pigments are chemical molecules that produce color by the selective absorption of sunlight. Whenever white light meets a pigment, some wavelengths are absorbed by the pigments while others are reflected. The color expressed is the product of the reflection. The reflected spectrum is perceived as color and determined to be the pigment color or the color of an object or organism.
The color that tissue or vegetal organ express will depend on the pigment concentration or the combination of many of them.
The green color is ordinary in most vegetable species. Chlorophyll is responsible for this coloration, present in almost every vegetable species. This pigment absorbs blue and red wavelengths. But they reflect spectrums of green wavelengths, meaning that the expressed color is green in different tones.
