Answer:Both animal and plant cells have mitochondria, but only plant cells have chloroplasts. ... This process (photosynthesis) takes place in the chloroplast. ... A plant cell contains a large, singular vacuole that is used for storage and maintaining the shape of the cell. ... Animal cells simply have a cell membrane, but no cell wall.
Explanation:
It is C. A message is distributed across the plasma membrane.
Answer:
True.
Explanation:
Earthquake proof buildings are those which have the ability to stand during an earthquake. Shock absorbers that is present between the building and the ground motion, able the building to remain upright during an earthquake. The shock absorbers has the ability to absorb all the disturbance produced in the building and for that purpose the building is safe.
Answer:
When laws are made to protect a species, it is made to stop human interference. Often natural factors also are the reason for a species decline, some of these factors may include, habitat change, climate change and may also be a disease going through the species. In order to truly save a species you would have to isolate them in an area and make sure they are all healthy and the habitat does not change. The only issue with that is, they could lose some of their natural instincts such as hunting or being scared of humans. So a law may not be enough to save a species because there may also be many natural factors interfering with a species survival.
Explanation:
The bacteria that transforms milk into curd enhances the nutritional value of the product by increasing vitamin B12. The Lactic acid bacteria helps to keep disease-causing microbes in check in our stomach.
Many fermented products, including cheese, curd, kefir, and others, can be made from milk. Curdling is the main method for producing curd from milk. Casein, a globular protein, makes up milk. Addition of rennet or any acidic substance, such as lemon juice or vinegar, can cause casein to coagulate. The casein proteins clump together to form curd as a result of the increased acidity. The activity of Lactobacillus bacteria on milk also results in the formation of curd. Lactic acid is created when lactose is fermented by Lactobacillus; this lactic acid then causes casein to coagulate. Along with producing lactic acid, lactobacillus also produces a number of nutrients that raise the nutritional value of curd. It increases the nutritional value of food.
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