Answer: b. one atom transfers an electron to another atom
Explanation:
An ionic bond is also called as the electrovalent bond. It is a type of linkage that is formed by the electrostatic attraction formed between ions of opposite charge in a chemical compound.
These bonds are formed when the valence electrons from one of the atom are transferred to the another atom.
Answer:
the fact that rod functioning predominates during dark adaptation, therefore poor acuity
Explanation:
- Rods and cones are the photoreceptor cells present in the eye that perform the function of converting the light received into signals that stimulate the biological processes.
- Out of the rods and cones, the rods are more sensitive and they are so sensitive that they can be activated even under low light conditions.
- However the cones can be stimulated only under bright light conditions, but the visual acuity is higher for the cones as compared to the rods.
- <em>Therefore under conditions of dim light, the rods are activated and hence it results in a poor visual acuity and a person experiences difficulty in reading. </em>
Answer:
spherules
Explanation:
Like histoplasmosis, coccidioidomycosis is acquired by the inhaling fungal spores.
<u>Arthrospores are formed by the hyphal fragmentation in this case. Once in body, fungus differentiates into the spherules which are filled with the endospores. </u>
Most of the C. immitis infections are self-limiting and asymptomati. The endospores are transported in blood, disseminating infection and thus leading to formation of granulomatous lesions on face and nose. I
<u>Thus, spherule is a thick-walled spherical structure which encloses the endospores and occurring in parasitic form of the fungi of genus Coccidioides.</u>
Answer:
A. The wavelength increase
Explanation:
The wavelength should increase if the frequency of a sound increases.
??? (Sorry if this is wrong)
Answer: False
Explanation:
Conventionally pasteurized milk is not sterile it gets sterile after it is homogenized. The process of pasteurization involves sudden heating and sudden cowling of milk which does not kills all the microorganism but is intended to kill some of the bacteria and inactivates some enzyme.
Homogenization is a completely separate process which involve mechanical breakdown of fat molecules in the milk which increases the shelf life of milk by preventing the cream from rising at the top.
Hence, the given statement is False.
