Answer:
The correct answer is option A, Gastrula
Explanation:
Gastrula has three layers of cell and it is the phase in which single layered blastula matures and get converted into multilayered structure.
However, Morula is formed after the formation of blastula through the process of blastulation. In the Morula phase, blastomers get arranged in a spherical shape after the zygote split. And zygote is formed at a very early stage of fertilization .
Thus , gastrula is the correct answer as it is the stage which comes after zygote and morula and thus get developed into more compact mass of cells.
This is because the frequency of of a wave is a number of repeating event per unit time.
The condition in which the placenta is implanted in the lower uterine segment near or over the internal cervical is Placenta previa.
<h3>
What is placenta previa?</h3>
Placenta previa is a condition in which the placenta covers all or part of the opening to the cervical aperture, which sits at the top of the vagina, and lies very low in the uterus. One in 200 pregnancies results in placenta previa.
<h3>What is called when the placenta is attached to the uterus?</h3>
The syndrome known as placenta increta refers to the placenta's abnormally strong attachment to the uterus and subsequent embedding in the muscle wall of the organ. A disorder known as placenta percreta.
<h3>
When placenta percreta occurs?</h3>
placenta percreta occurs when the placenta connects to the uterus and spreads across it, perhaps affecting surrounding organs (such as the bladder).
Learn more about uterus here:
brainly.com/question/2622341
#SPJ4
It can be found in tissues
Answer:
Explanation:
Oxygen is needed to support life and some metabolic processes in microorganisms especially aerobic organism.
The presence of oxygen in the container gives them the opportunity to carry out there metabolic activities thereby enhancing there growth and multiplication.
Hence, to limit the growth of aerobic bacteria or fungi, and also to prevent the evaporation of volatile components that is available in the content oxygen is withdrawn this help extend the shelf life of the produce to be stored.