Answer:
a. My list is the following:
1. presence of photosynthetic pigments
2. presence of cell wall
3. body symmetry pattern
4. presence of cell nucleus
5. presence of specialized organelles
6. presence of hair
7. presence of mammal glands
8. niche (e.g., terrestrial or marine habitats)
9. diet (food habits)
10. position of a particular muscle
Explanation:
b. In the list above, traits such as the presence of a cell nucleus or specialized organelles can be used to classify organisms at the kingdom level (since these phenotypic features are observed in eukaryotic organisms but not in prokaryotes). In a similar mode, animals may exhibit two different body symmetry patterns: radial (around the central axis) and bilateral (two sides: left and right), thereby symmetry body can be used to classify organisms within the animal kingdom. Other features used to classify species at high levels include the presence of photosynthetic pigments in green plants (chlorophyll) and bacteria (xanthophyll), presence of cell walls in plants (composed of cellulose,) and fungi (composed of chitin), presence of hair and mammal glands (mammals), etc. On the other hand, ecological differences (e.g., food habits, niche) and minor anatomical differences (e.g., the position of a particular muscle) are helpful to classify species at the family/genus level.
Nucleus: stores cell's DNA
Mitochondria: converts food into nutrients and energy for the cell
Cell Membrane: allows transport in and out of the cell
Answer:
grow new cells in a laboratory to replace damaged organs or tissues
correct parts of organs that don’t work properly
research causes of genetic defects in cells
research how diseases occur or why certain cells develop into cancer cells
test new drugs for safety and effectiveness
Explanation:
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.
Learn more about Taste with the help of the given link:
brainly.com/question/26220534
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