Answer:
Because the Earth is not a static, dead rock. It’s a vibrant, geologically active rock. There are volcanoes reshaping the surface, tectonic plates, glaciation, desertification, areas of subduction and other areas that are being pushed up, all because the surface of the planet is in constant motion, because all the stuff *under* the surface of the planet is also constantly in motion.
Answer:
A,C- bile.
The bile salts participates in the processes of fat digestions,it emulsify fats to micelle.It coats this so that lipase enzyme action on it will be faster.
D-Pancreatic Lipase.This is the enzyme that catalysis the hydrolysis of lipds.it catalysis this to fatty acids and glycerol, for easy absorption in the lacteal.
E- Pancreatic Amylase- this is the enzyme present in saliva. It catalysis the hydrolysis of starch to maltose.This is the first step in the starch digestion.
B-Proteases. This catalysis the breakdown of protein(proteolysis) to amino acids.This occur by acting on the peptide bonds among the amino acids units in protein molecules.This ensure the hydrolysis of protein into smaller units amino acids.
Explanation:
Answer:
Adaption
Explanation:
In the case when the practice of cells turn on some enzymes production and turn off the others so that the response to the environment i.e. changed is known as an adaption.
In this, the organisms are adjusted according to the environment
So as per the given statement, the adaption is the answer and the same is to be considered
Answer:
D. changing the DNA of a living thing to change its characteristics.
Explanation:
Genetic engineering is the process of using recombinant DNA (rDNA) technology to alter the genetic makeup of an organism. Traditionally, humans have manipulated genomes indirectly by controlling breeding and selecting offspring with desired traits.
Answer:
There has been an increasing pressure on the livestock sector to meet the growing demand for high-value animal protein. The world’s livestock sector is growing at an unprecedented rate and the driving force behind this enormous surge is a combination of population growth, rising incomes and urbanization. Annual meat production is projected to increase from 218 million tonnes in 1997-1999 to 376 million tonnes by 2030.
There is a strong positive relationship between the level of income and the consumption of animal protein, with the consumption of meat, milk and eggs increasing at the expense of staple foods. Because of the recent steep decline in prices, developing countries are embarking on higher meat consumption at much lower levels of gross domestic product than the industrialized countries did some 20-30 years ago.
Urbanization is a major driving force influencing global demand for livestock products. Urbanization stimulates improvements in infrastructure, including cold chains, which permit trade in perishable goods. Compared with the less diversified diets of the rural communities, city dwellers have a varied diet rich in animal proteins and fats, and characterized by higher consumption of meat, poultry, milk and other dairy products. Table 4 shows trends in per capita consumption of livestock products in different regions and country groups. There has been a remarkable increase in the consumption of animal products in countries such as Brazil and China, although the levels are still well below the levels of consumption in North American and most other industrialized countries.
As diets become richer and more diverse, the high-value protein that the livestock sector offers improves the nutrition of the vast majority of the world. Livestock products not only provide high-value protein but are also important sources of a wide range of essential micronutrients, in particular minerals such as iron and zinc, and vitamins such as vitamin A. For the large majority of people in the world, particularly in developing countries, livestock products remain a desired food for nutritional value and taste. Excessive consumption of animal products in some countries and social classes can, however, lead to excessive intakes of fat.
Explanation: