The deer eats grass, the percentage of energy will the deer acquire from the grass will be dependent on the food chain then the accurate solution is 10 percent.
- In a food chain, the simplest 10 percent of the strength is transferred from one trophic stage to another.
- The grass is the manufacturer and the deer is the number one consumer, so, whilst the deer eats the grass, it acquires 10 percent of the entire strength of the grass. Rest strength is dissipated withinside the surroundings thru the metabolic tactics taking location withinside the grass.
<h3>What is the position of deer in the food chain?</h3>
The 2nd trophic stage includes organisms that consume the producers. These are known as number one purchasers or herbivores. Deer, turtles, and plenty of varieties of birds are herbivores. Secondary purchasers consume the herbivore.
Thus it is clear that 10 percent of energy will the deer acquire from the grass.
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brainly.com/question/26054053
Animalia is the label that appears to differentiate animals from organisms on other kingdom.
Explanation:
Scientists uses the process called taxonomy to classify the organisms based on their structure, functions and relationship to other organisms.
Eukaryotes represents the domain of life. Domain Eukarya are classified into four kingdoms they are protista, fungi, plantae and animalia.
The kingdom protista represents the organisms that are simple structured and they swim through the water and obtain nutrients from the environment.
In the kingdom fungi like mushrooms absorb nutrients from the environment and they are heterotrophs.
In the plantae kingdom the organisms are plants and they are autotrophs. They prepare their own food.
In Animalia kingdom the organisms are animals and they are multicellular heterotrophs. They do not have cell walls and the reproduction is done sexually and some can reproduce asexual.
<span>1.Pour the raw milk into a stainless steel pot.
2.</span>Heat the milk to 110 degrees F (it's still raw at this temperature).<span>
3.</span><span>Add 1 packet of your direct-set starter culture to the milk.
4.</span><span>Stir the milk and starter together gently until combined.
</span>5.<span>Pour the mixture into the yogurt maker jars.
</span>6.<span>Put the jars into the yogurt maker (without the lids).
</span>7.<span>Turn on the yogurt maker and incubate the yogurt for about 7-8 hours until the yogurt has set.
</span>8.<span>Remove the jars from the yogurt maker, screw on the lids, and store in the fridge.
</span>9.<span>Yogurt is good for up to 2 weeks.</span><span>
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<span>Interstitial fibrosis and glomeruli tubular atrophy are pathological effects of hypertension on kidneys. This is especially as a result of hyalinization that results in sclerosis to the glomeruli which may ultimately lead to kidney failure if unmanaged. The hyaline accumulate in the nephron tubules resulting in protein in urine. The plaque build up in the kidneys, as a result, causes glomerular ischemia </span>
Answer:
the enzymes have been denatured
