The root nodules of leguminous plants houses nitrogen-fixing bacteria called Rhizobia. Rhizobia has a symbiotic relationship with leguminous plants that allows both to benefit from each other.
By binding to hydrogen, the Rhizobia bacterium is able to convert or fix nitrogen gas into ammonia , a form that the plant can use. Likewise, the legume plant provides the rhizobia bacterium with carbohydrate which the rhizobia depends on for energy. It is important to note that the carbohydrate sent to the nodules for the rhizobia is also what is used as a source of hydrogen to help the bacterium convert nitrogen to ammonia.
The <u>bladder </u>is in the hypogastric region.
Hypogastric Region- The structures around the pelvic bone are located in the hypogastric area. These include the prostate in men and the womb and ovaries in women, as well as the bladder, a section of the colon and rectum, the anus, and several reproductive system organs.
Bladder- A little above and behind pubic bone in the pelvis, the urine bladder is a muscular sac. The bladder is roughly the size and shape of a pear when it is empty. The kidneys produce urine, which then passes via capillary called ureters and into the bladder. Urination can be restricted and rare because to the bladder's ability to hold pee.
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The stomata and their guard cells allows this happen.
Stomata is like a hole or gap on a leaf, most of them are present in a bottom side of the leaf, since waxy cuticle is not present over there. And 2 guard cells make up a stomata.
Guard cells are able to control the size of the stomata, depending on the situation. For example, the guard cells close up during day time because a lot of sunlight may cause more water loss.
In conclusion, guard cells and the stomata are the main structures that allow carbon dioxide and oxygen (water too) diffuse in and out of leaves.
Answer:
100 percent because all would result Pp and the (p) which is white and recessive allele would express only in absence of dominant allele (P)
Explanation:
1) Chemical digestion begins in the mouth when food mixes with saliva. Saliva contains an enzyme (amylase) that begins the breakdown of carbohydrates.
2) The daily values are reference amounts (expressed in grams, milligrams, or micrograms) of nutrients to consume or not to exceed each day. The %DV helps you determine if a seving of food is high or low in a nutrient.
3) If a food has a daily value of 5% or less of a nutrient, it is considered to be low in that nutrient.
A food is a good source of a nutrient if the percent daily value is between 10% and 19%, If the food has 20% or more of the daily value, it is considered an excellent source of that nutrient.
4) As food passes through the GI tract, it mixes with digestive juices, causing large molecules of food to break down into smaller molecules. The body then absorbs these smaller molecules through the walls of the small intestine into the bloodstream, which delivers them to the rest of the body.
5) During digestion, your pancreas makes pancreatic juices called enzymes. These enzymes break down sugars, fats, and starches. Your pancreas also helps your digestive system by making hormones. These are chemical messengers that travel through your blood.
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