Answer: False
Explanation:
Pathogens can be transmitted in many ways. It can spread by direct contact, indirect contact, or by vectors.
The mode of transmission can be skin contact, airborne particles, touching a surface, bodily fluids, touched by an infected person.
The mode of transmission can be vector that carries disease and helps in disease transmission.
So, the pathogens can be transmitted by direct contact, indirect contact or by vectors and by many more ways.
Answer:
Incorrects:
Claim 1: When forests are cleared, we take away an opportunity to remove carbon from the atmosphere.
Claim 2: Carbon moves through biological systems and returns to the atmosphere through photosynthesis.
Claim 3: The amount of carbon involved in rapid cycling is much less than 1 percent of the total amount of carbon on Earth.
Explanation:
- The carbon contained in forest products makes a small and manageable contribution to the global carbon balance. Globally, the net effect on atmospheric concentration is negligible, unless the rate of decomposition in geographically displaced product stocks is different from that in the forest ecosystem from which it was removed. However, controlling these rates through proper management can lead to some degree of mitigation of increases in atmospheric CO2.
- During the carbon cycle, animals and plants release carbon dioxide into the atmosphere through cellular respiration, and plants capture carbon dioxide through photosynthesis.
- The amount of carbon involved in rapid cycling it is the largest since it includes the carbon exchange between living beings, and is intertwined with the carbon cycle through long-term geological processes
Sustainability refers to how a system remains biodiverse and productive over long periods of time. Succession is a series of predictable changes that occur in a community over time. After a fire, volcano, or other disaster, succession enables an ecosystem to recover.
When the moon appears to be shrinking it is said to be waning. Hope this helped!
In fact, there are bacteria that grow in all kinds of pH, from the most acidic to the bad alkaline. Depending on the pH at which they live, bacteria can be classified as neutrophil, acidophilic and alkalineophilic.
But in general, when we talk about bacteria that are present in foods, they tend to grow in a pH range between 5 and 9, so they are considered as <u>neutrophil</u>. This can vary by species and other factors such as temperature and available nutrients.
