1) Each level losses<u> 90% </u>of energy that was contained in the previous level. 2)Protozoa (Producer), snail, shrimp, amphipods (Primary consumers), Salamander (Secondary consumer), Intestinal roundworm (Tertiary consumer), fungi (Decomposer).
<h3>
What is the 10% rule in trophic webs?</h3>
The 10% rule states that at each trophic level occurs an energy transference from one of the levels to the next, with only 10% being usable in each of them.
As a general rule, only about 10% of the energy stored as biomass at one trophic level -per unit time- ends up as biomass at the next trophic level -in the same unit of time.
The remaining 90% of energy is lost to the environment as heat.
The progressive reduction of energy determines the number of trophic levels (4 or 5).
In the xposed example,
1) Each level losses<u> 90% </u>of energy that was contained in the previous level.
2)
- 1st level: Protozoa ⇒ Producer
- 2nd level: snail, shrimp, amphipods ⇒ Primary consumer
- 3rd level: Salamander ⇒ Secondary consumer
- 4th level: Intestinal roundworm ⇒ Tertiary consumer
- 5th level: fungi ⇒ Decomposer
You can learn more about the 10% rule at
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I believe <span>peptidoglycans (Murein) contain both d and I-amino acids.</span>
Answer:
One of the most common Monera is Escherichia coli, also known as E. coli. "[E. coli] is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms." States ________.* Signs of E. coli are stomach pains and cramps, diarrhea that may range from watery to bloody, fatigue, loss of appetite or nausea, vomiting, and low fever < 101 °F/ 38.5 °C (not all people have this specific symptom).
E. coli comes from human and animal wastes. During precipitation, E. coli may be washed into creeks, rivers, streams, lakes, or groundwater. Another way to get it is from contaminated food, a lot like corona virus. When cattle are slaughtered and processed, E. coli bacteria in their intestines can get on the meat. And when ground beef is made, it combines meat from many different animals, increasing the risk of contamination.
<u>*Look at comments</u>
