Answer:
B. First 200 feet
Explanation:
The first 200 feet deep zone of the ocean is termed as Photic Zone of the ocean because this zone receives sufficient quantities of light so that the phytoplanktons that are found in this are become enable for Photosynthesis. This zone is critically important because we know that phytoplanktons are the primary producers in oceans and the food web of the ocean starts with these phytoplanktons. This zone is considered to be the area of highest net primary productivity.
Answer:
Natural selection is a mechanism of evolution. Organisms that are more adapted to their environment are more likely to survive and pass on the genes that aided their success. This process causes species to change and diverge over time.
Explanation:
Answer and Explanation:
Scientific knowledge must always be focused on the search for facts and not essences, since they are the facts that manage to expose the functioning and composition of elements that are directly or indirectly interacting with human beings.
This is due to the fact that scientific knowledge is knowledge produced through tested and proven evidence, which is able to answer a question based on evidence, that is, the nature of scientific knowledge is the exposure of facts. Thus, we can affirm that, there is no scientific knowledge established in essences, because essences are subjunctive elements, impossible to be tested and proven.
Answer:
Various day to day use item are made because of direct from a huge amount of different microorganisms. microscopic organisms, molds, or a blend of these. Microorganism which are utilized in food creation such as alcohols, bakery products and esters are formed with fermentation.
1. Drinks like brew and wine ' - Saccharomyces cerevisiae
2. Cheese: Penicillium roqueforti and camemberti
3. Soy sauce: by utilizing aspergillus species particularly A. oryzae
4 Bread and pastry shop items : Saccharomyces cerevisiae or Yeast by producing Co2 by the process of fermentation.
5. Fermented milk items : Lactobacillus, Bifidobacterium and lactococcus.