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3 years ago

How are the fluke larvae transferred from the snail (invertebrate host) to the vertebrate host?

Biology

1 answer:

Vesna [10]3 years ago

7 0

The eggs of the fluke are passed into water supplies from feces and urine of infected people. After hatching the parasite actively swims and invades the body of a snail, usually by penetrating through the snail's foot. The parasite requires the presence of certain species of snails (e.g., Oncomelania, Biomphalaria, Bulinus) to transform (and multiply) itself into an infective stage, called cercaria.

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who can help me with my science test today 2:00 pm (Central Time Zone) my teacher said theres only 9 questions so plss help

miskamm [114]

I could help u out man

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2 years ago

A researcher recorded that a chemical reaction required 2.90 gal water and raised the temperature of the reaction vessel by 57 F

Bess [88]

A. 11.0 L is the researcher's volume measurement to the SL units of liter

Explanation:

Given that a researcher recorded that the chemical reaction has water = 2.90 gallon.

We have to convert the researcher's volume into the SL units of liter.

So, we know that 1 gallon = 3.875 liters.

Then we have to convert 2.90 gallons of water in to liters.

Then , volume in L = $(volume\ in \ gal) \times (3.875 L/1 gal)$ = $(2.90) \times (3.875L/1 gal)$

= $11.0L$

Then the required volume in $L= 11.0L$ 

7 0

3 years ago

Spiders use their silk to build strong webs, to trap bugs, to save themselves from falling, to wrap their eggs safely, and even

11Alexandr11 [23.1K]

Answer:

The missing word is things.

However, the real question is how one material can serve so many purposes? That is what makes it possible for the spiders web to have a high "utility" value?

The answer is in how the spiders make the silk.

Explanation:

So it interesting to note that spiders do not make only one kind of silk. They vary depending on what purpose it's doing serve.

The most common type is Dragline Silk.

Dragline Silk: This contains spidroins. Spidroins fall under a category of a protein called scleroproteins. Because of its composition, a strand or fiber of Dragline has the same tensile strength as steel albeit more flexible. That is if one produced steel the diameter of a spider's silk, and compared both for strength, the silk will be stronger.

The spider produces Dragline silk in its silk glands where they are as viscous as a paste. From here is pulled out or extruded into lines of silk.

Other types of spider silk are:

Capture-spiral silk. Also known as the Flagelliform, they are used for securing lines of the web. They are adhesive, very elastic, and possess high tensile strength.
Tubiliform silk: They are also called Cylindriform. Its main use is for the protection of spider eggs. It is used to make a sac for which protects eggs. This type of silk is the toughest.
Aciniform silk: For preserving fresh prey.
Minor-ampullate silk: This type is used by spiders for creating temporary support while they are spinning a web. Etc.

Cheers

7 0

2 years ago

What would occur if cells did not have enzymes?

romanna [79]

If we dont have enzymes then we would become malnourished as our body wouldnt be able to absorb the nutrients. Enzymes work in digestion to break down the food we eat

8 0

3 years ago

Why is vinegar used in food preservation?

weqwewe [10]

Vinegar is an extremely acidic liquid. Very few microorganisms (ie bacteria and fungus which cause foods to spoil) can survive in such an acidic environment. Among other effects, it can destroy their cell walls, and prevent their own enzymes working (enzymes are extremely pH sensitive). There are a small number of microorgamisms which are adapted to survive in extreme acidity. However, this adaptation prevents them from surviving in more 'normal' environments. Therefore, anything which can survive in the vinegar, will not likely survive on your kitchen surface, and the same is true the other way around. Therefore, as vitually nothing can colonise whatever is in the vinegar, the food will be very effectively preserved. . . . . . . . . . . you can say........................ . . the low pH a nd high acidity of vinegar destroy bacteria

3 0

3 years ago