True water from nature has no taste
They can adapt and develop immunity to pesticides making it more difficult for humans to force them to leave our properties. You can also discuss the<span> evolution of antibiotic resistance in bacteria, which has a significant harmful effect on humans. It's mostly just developing methods of resistance to human impacts.</span>
The correct answer is B. Rabbit and grasshopper
Explanation:
In ecosystems, primary consumers refer to organisms that eat producers, which are in the first level and include plants as they produce their own energy. Due to this, primary producers include mainly herbivore animals such as cows, goats, sheep, etc. Moreover, primary consumers are the prey of other animals, which are known as secondary consumers. In the image presented, the primary consumers include the grasshopper and the rabbit because the arrows indicate they feed exclusively on grass, which is the producer of this food web.
Answer:
In 1928, Sir Alexander Fleming was studying Staphylococcus bacteria growing in culture dishes. He noticed that a mold called Penicillium was also growing in some of the dishes. A clear area existed around the mold because all the bacteria that had grown in this area had died. In the culture dishes without the mold, no clear areas were present.
Fleming thought that the mold must be producing a chemical that killed the bacteria. He decided to isolate this substance and test it to see if it would kill bacteria. Fleming transferred the mold to a nutrient broth solution. This solution contained all the materials the mold needed to grow. After the mold grew, he removed it from the nutrient broth. Fleming then added the nutrient broth in which the mold had grown to a culture of bacteria. He observed that the bacteria died. He also added the same type of broth that had not been exposed to the mold, to a culture of the same type of bacteria. Nothing happened to the bacteria.
Explanation:
n 1928, Sir Alexander Fleming was studying Staphylococcus bacteria growing in culture dishes. He noticed that a mold called Penicillium was also growing in some of the dishes. A clear area existed around the mold because all the bacteria that had grown in this area had died. In the culture dishes without the mold, no clear areas were present.
Fleming thought that the mold must be producing a chemical that killed the bacteria. He decided to isolate this substance and test it to see if it would kill bacteria. Fleming transferred the mold to a nutrient broth solution. This solution contained all the materials the mold needed to grow. After the mold grew, he removed it from the nutrient broth. Fleming then added the nutrient broth in which the mold had grown to a culture of bacteria. He observed that the bacteria died. He also added the same type of broth that had not been exposed to the mold, to a culture of the same type of bacteria. Nothing happened to the bacteria.
To detect immunoglobulin m (IgM)antibodies in an acute phase, blood should be collected 7 days after the onset of infection.
- IgM and IgG antibodies to SARS-CoV-2 may both be found shortly after infection. IgG is typically detectable for extended periods of time, but IgM is most effective for diagnosing recent infection and typically becomes undetectable weeks to months after infection.
- IgM antibody detection is frequently viewed as a sign of an acute infection. Due to cross-reactivity with IgM antibodies to other, closely related bacteria or other interfering chemicals, false-positive IgM findings are, nonetheless, frequently observed.
- A positive IgM result may not always indicate an "acute" infection, and additional testing (such as IgG testing) may be required to interpret results because IgM antibodies may be detectable for 2-4 months (or longer) after disease resolution.
- For many infections, the onset of a measurable antibody response is 5-7 days after the infection. If samples are taken before infection, the initial IgM test results may be negative. Antibody production Immunosuppressed patients may also continue to be seronegative.
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