Answer:
Carbon dioxide is a gas which is released in the atmosphere as greenhouse gas, burning of fossil fuel, released in respiration process. Rise in the levels of carbon dioxide and other gases has resulted in increase in global temperatures. Increase in carbon dioxide and temperatures are responsible for weather fluctuations and global warming.
Weather fluctuation means untolerated heat and lack of precipitation or rain. Weather fluctuations will affect seasons. Seasons are necessary for maintaining the life cycle of organisms. Inappropriate seasons due to climatic change will affect the life of living organisms.
Global warming is an issue which is mainly due to release of hot heat trapping gases from green house and other sources, increasing the atmospheric temperature. This will result in melting of ice from glaciers in world. The inhabiting animals living in the glaciers will suffer a lot from this as they cannot tolerate warm climatic conditions.
It is during that full moon and the new moon.
A prophage is a bacteriophage (often shortened to "phage") genome inserted and integrated into the circular bacterial DNA chromosome or exists as an extrachromosomal plasmid. This is a latent form of a phage, in which the viral genes are present in the bacterium without causing disruption of the bacterial cell.
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Lobe-finned fishes are characterized by lobes in their fins in addition to the basic characteristics of fishes.
<h3>What are lobe-finned fishes?</h3>
Lobe-finned fishes are a group of fish known as Sarcopterygii. They possess the basic characteristics of fishes such as swim bladder, lateral lines, etc.
They are a sister group of ray-finned fishes. In addition, lobe-finned fishes possess the following characteristics:
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Answer:
Explanation:
Oxygen is needed to support life and some metabolic processes in microorganisms especially aerobic organism.
The presence of oxygen in the container gives them the opportunity to carry out there metabolic activities thereby enhancing there growth and multiplication.
Hence, to limit the growth of aerobic bacteria or fungi, and also to prevent the evaporation of volatile components that is available in the content oxygen is withdrawn this help extend the shelf life of the produce to be stored.
