I believe the primary determinant of basal metabolic rate is the Lean Body Mass. Basal metabolic is the rate of energy expenditure per unit time by animals at rest. It comprises the processes that the body requires to function. It is the amount of energy per unit time that a person need to keep the body operational at a state of rest.
Tides are caused by the location of the earth, sun and moon.
Answer:
<u><em>Galapagos finches</em></u><u> have various beak sizes that make foraging for food more successful.</u>
Explanation:
Organisms evolve over time due to changes in their genome. These are pontaneous, and occur in DNA at random. These changes are called mutations and form alleles or different forms of a gene.
Over time within a population, the number alleles increase the variation of the population. These variants may confer specific traits within an individual, that may confer a biological advantage.
Thus, the trait may make the organisms more capable of obtaining food, shelter a mate etc. or ensure survival, i.e. they are able to pass on their genes to the next generation.
Answer:
Warm front
Explanation:
A warm front is the transition zone of the replacement of a cold air mass by a warm air mass. The pressure centers of warm fronts are usually low and the pressure read by a barometer will decrease due to an incoming warm front
The general direction of motion of warm fronts is from southwest to northeast with warmer and moist air behind the warm front than air into which the front flows. Therefore, warm fronts normally results in moderate precipitation or rainfall or snow.
Answer: Glucose
Explanation:
The carbon dioxide produced in the experiment can be directly related to the energy generated after the fermentation process. The carbon dioxide is the byproduct of the chemical reactions in the ethanolic fermentation. Glucose substrate will yield the highest energy along with the highest producer of the carbon dioxide after the fermentation process conducted by yeast as compared to the fermentation process that was conducted by yeast with flour. The flour will offer a source of carbohydrates including starch and sugars. The yeast will find out sugar in the flour and ferment it. Glucose is readily available sugar for the action of yeast so more production of carbon dioxide is expected from glucose substrate.
