Those are glucose, oxygen and carbon dioxide (CO2).
<span>Respiration and photosynthesis are opposite processes in the plant cell. Photosynthesis makes the glucose and releases oxygen and they are used in cellular respiration to make ATP. The glucose is broken down during the respiration into CO2, which is used in photosynthesis. While H2O is broken down to form oxygen during photosynthesis, in cellular respiration oxygen is combined with hydrogen to form H2O. </span>
No there is no selective pressure that confers an advantage to those who do taste it.
<h3>What is PTC?</h3>
Despite the fact that PTC isn't found in nature, tasting other bitter substances—many of which are toxins—that do occur naturally has a high correlation with taste sensitivity.
In order to defend themselves from being eaten, plants develop a range of harmful substances. Early humans developed the capacity to distinguish bitter tastes as a safeguard against ingesting dangerous plants. There are roughly 30 genes in humans that produce bitter taste receptors. People may taste a large variety of bitter substances because each receptor can interact with a number of different molecules.
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Answer:
you diddnt include the answer choices but from just what i know autotrophs usually belong to algae
Explanation:
Answer: Chlorine-36 (^36Cl) is an isotope of chlorine.
Explanation: Chlorine has two stable isotopes and one naturally occurring radioactive isotope, the cosmogenic isotope ^36Cl.
Answer:
Club Fungi
Explanation: This fungus is a Basidiomycota and is often found under microscope level.
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