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Bumek [7]
3 years ago
8

Identify the process most likely responsible for a mosquito initially becoming resistant to DEET.

Biology
1 answer:
Afina-wow [57]3 years ago
7 0
You dont have options so Ill tell you what I know, animals and bugs become immune to things over time for their survival, the good gene is more likely to be passed on and the bugs with the bad gene are going to be the ones that die off. This process is called natural selection. But there is another thing too, over time scientists have created artificial selection, where you choose desirable traits for a living thing. Such as color, size, flavor, resistance to pests, etc.
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A new microorganism has been isolated from hot springs in Yellowstone National Park. It consists of single cells, which appear t
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Bacteria

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4 years ago
List properties Shared by Metalloids and Nonmetals. Thank you!
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<span>The chemical elements</span><span> can be broadly divided into </span>metals<span>, </span>metalloids<span> and </span>nonmetals<span> according to their shared </span>physical<span> and </span>chemical properties<span>. All metals have a shiny appearance (at least when freshly polished); are good conductors of heat and electricity; form </span>alloys<span> with other metals; and have at least one </span>basic oxide<span>. Metalloids are metallic-looking brittle solids that are either </span>semiconductors<span> or exist in semiconducting forms, and have </span>amphoteric<span> or weakly </span>acidic oxides<span>. Typical nonmetals have a dull, coloured or colourless appearance; are </span>brittle<span> when solid; are poor conductors of heat and electricity; and have acidic oxides. Most or some elements in each category share a range of other properties; a few elements have properties that are either anomalous given their category, or otherwise extraordinary.</span>
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"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.

Learn more about B. cereus here-

brainly.com/question/15087595

#SPJ4

3 0
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