<span>BACTERIA
Gram-positive bacterium used widely for industrial production of fermented dairy products such as milk, cheese, and yogurt-</span><span><span>Lactococcus lactis</span> </span>
I think the answer is most likely be J.
The first (F) one the population of the predator increases hugely while the population of the prey was neutral. And so both population didn’t seem to have any connection. Same goes for H. Graph G doesn’t make sense at all the population of the prey didn’t exist throughout the time in the graph but only exist in one single point of time and then just vanish again so that shouldn’t be the answer either.
In graph J, you can see the correlation between the two populations as the predator goes up and so does the prey.
You can search up on google predator-prey relationship graph to get better understanding.
The answer would be A
Because
The sense of smell is part of our chemical sensing system, or the chemosenses. Sensory cells in our nose, mouth, and throat have a role in helping us interpret smells, as well as taste flavors. Microscopic molecules released by the substances around us (foods, flowers, etc.) stimulate these sensory cells. Once the cells detect the molecules they send messages to our brains, where we identify the smell. Olfactory, or smell nerve cells, are stimulated by the odors around us--the fragrance of a gardenia or the smell of bread baking. These nerve cells are found in a small patch of tissue high inside the nose, and they connect directly to the brain. Our sense of smell is also influenced by something called the common chemical sense. This sense involves nerve endings in our eyes, nose, mouth, and throat, especially those on moist surfaces. Beyond smell and taste, these nerve endings help us sense the feelings stimulated by different substances, such as the eye-watering potency of an onion or the refreshing cool of peppermint.
Answer:
Your body uses oxygen to get energy out of the food you eat.
Explanation:
Oygen breaks down sugar in cellular respiration
