Answer: The correct option is B.
Will genetically modified crops increase profit for farmers?
Explanation:
This is because genetically modified crops are produced to achieve a particular advantage. Genetically modified crops are produced with some traits that are beneficial to Agriculture. Farmers choose genetically modified crops in order to increase yield, and produced crops that are resistant to certain diseases. These genetically modified crops are produced because of the traits that increase crop yield when farmers plant them it will increase the profit of farmers.
Answer:
I am sorry but your question is wrong
Answer:
definition with benefit is given below of
1st. gravitropism
2nd. phototropism
3rd. thigmotropism
4th. photoperiod
Explanation:
1st is gravitropism
gravitropism is process in which plant grow in the direction that gravity act
It is also called geotropism
and
Gravitropism is important for plants because it directs the roots to grow in the downward direction that is important for obtaining nutrients
2nd is phototropism
phototropism is the process in which plant growth directed by the light
and
we know plants need light to carry out photosynthesis
so Phototropism direct the growth of the stem and branch toward sunlight
3rd is thigmotropism
thigmotropism is the directional change in growth of plant in response to a touch stimulus
and
thigmotropism is especially important for climbing plant that is use support to climb up
4th is photoperiod
photoperiod is the physiological change in organism in the response to length of the day and night
and
it play important role to determining the physiological developmental process in the plant such as budding and tuberization
Answer:
Bread Flavored syrup (contains water, high sugar concentration, flavors, e.g., used to flavor coffee and drinks)
Explanation:
Food spoilage refers to a situation in which food is no longer fit for consumption due to the action of certain microorganisms on the food. Hence, microorganisms cause the spoilage of food and beverages.
The rate of action of microorganisms on different beverages depends mostly on the content of the beverages.
Yeasts are often responsible for the spoilage of beverages with high sugar content and these tend to spoil faster than other beverages.
Answer:
Explanation:
Polymer, Monomer
Polysaccharide, Monosaccharide
Polypeptide/Protein, Amino Acid
Nucleic Acid, Nucleotide
Lipid, Fatty Acid
