The answer is A It protects the seed until it matures.
hope this helps
Answer:
The correct answer is "5-1-3-2-4".
Explanation:
Internalization of LDL particles into cells, is needed to form the intracellular vesicles known as endosomes. The order of events that allow for this process are:
5) LDL receptors migrate to the cell surface and cluster in clathrin-coated pits. Clathrin acts directing the receptors to the cell membrane region where endosomes are formed.
1) A combination of cholesterol and apolipoprotein binds to LDL receptors and becomes internalized as endocytotic vesicles. Once the receptors are in the proper cell membrane region, cholesterol and apolipoprotein are bound and internalized.
3) Several endocytotic vesicles fuse to form an endosome.
2) The environment of the endosome becomes acidic, which causes the LDL to dissociate from its receptor; additionally, the endosome fuses with a lysosome. LDL should be dissociated from its receptor since it is going to be degraded in the following step.
4) The LDL particle is degraded by the lysosome. This takes place after endocytosis, when LDL particles are transported into lysosomes once they are fused, cleaving the cholesterol esters into cholesterol and fatty acids.
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
brainly.com/question/24477516
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Answer:
most white blood cells destroy virus
Explanation:
i think
