Answer:
<h2>Lytic cycle: involve that there is rupture( lysis) of the host cell and release many copies of virus.
</h2><h2>Lysogenic cycle: involve the insertion of the nucleic acid of a bacteriophage into host genome, known as prophage.
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Explanation:
There are many similarities and differences between lysogenic and lytic cycles that;
1. Lysogenic cycle of bacteriophage :
i) in lysogenic cycle: bacteriophage insert its DNA with that of a host, known as prophage and it replicates with host.
2. Lytic cycle of bacteriophage:
i) lytic cycle is that it results in many copies of the virus very quickly and the cell is ruptured and many copies of virus are released.
4. Similarity is that in both cycles bacteriophase inter into the host and use their machinery.
Answer:
Lysosomes I believe are the parts of a cell that gets rid of waste.
Food chain- is a diagram that shows how food energy moves from one organism to another in an environment. It begins with the plant life and ends with animal life. Plants get eaten by animals and animals eat other animals.
Answer: Many pathogenic fungi are parasitic in humans and are known to cause diseases of humans and other animals. In humans, parasitic fungi most commonly enter the body through a wound in the epidermis (skin). Such wounds may be insect punctures or accidentally inflicted scratches, cuts, or bruises. One example of a fungus that causes disease in humans is Claviceps purpurea, the cause of ergotism (also known as St. Anthony’s fire), a disease that was prevalent in northern Europe in the Middle Ages, particularly in regions of high rye-bread consumption. The wind carries the fungal spores of ergot to the flowers of the rye, where the spores germinate, infect and destroy the ovaries of the plant, and replace them with masses of microscopic threads cemented together into a hard fungal structure shaped like a rye kernel but considerably larger and darker. This structure, called an ergot, contains a number of poisonous organic compounds called alkaloids. A mature head of rye may carry several ergots in addition to noninfected kernels. When the grain is harvested, much of the ergot falls to the ground, but some remains on the plants and is mixed with the grain. Although modern grain-cleaning and milling methods have practically eliminated the disease, the contaminated flour may end up in bread and other food products if the ergot is not removed before milling. In addition, the ergot that falls to the ground may be consumed by cattle turned out to graze in rye fields after harvest. Cattle that consume enough ergot may suffer abortion of fetuses or death. In the spring, when the rye is in bloom, the ergot remaining on the ground produces tiny, black, mushroom-shaped bodies that expel large numbers of spores, thus starting a new series of infections.
1 is b or 1/4 (I'd recommend checking a punnet square too)
