I would say false because- "an estuary is the area between freshwater biomes and marine biomes. The waters have some of the same characteristics of each biome."You should do some more research to find out which one its more closely related to. I hope this helped.
It’s Chloroplast and Golgi apparatus
Answer:
The correct answer is- olfactory nerve(1)
Explanation:
Olfactory nerve is the first nerve out of the 12 cranial nerve that is located in the head and is also the shortest of all the cranial nerve. The receptors of the olfactory nerve are present in the nasal mucosa that passes to the forebrain.
It pass sensory information of smell to the brain so it plays the sensory function in smell perception. The damage to olfactory nerves can lead to:
Anosmia: In anosmia, people lose their ability to smell.
Hyposmia: In this condition, the ability to smell gets reduced.
Dysosmia: In this situation, people lost their ability to distinguish between various types of smell.
So the right answer is olfactory nerve(1).
Their valency is one and both belong to the third period
Answer:
Many of the spices in our food are added to balance nutrition and to keep us healthy. They add flavour and nutrients to dishes without fat or calories. Spices like cumin, mustard, pepper, cloves, fennel, cinnamon and turmeric are very important in Indian food.
Chilies: Boasting high amounts of vitamin C and antioxidants, chillies have been found to help prevent lifestyle diseases including some cancers and stomach ulcers. Meanwhile, their ability to create heat within the body has also linked the peppers to weight loss as well as lowering the risk of type
Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein.
Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer's and cancer.
Using cumin as a spice increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses.
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