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It is covered with a membrane composed of lipids and proteins, lacks a nucleus, and contains<span> hemoglobin—a </span>red<span>, iron-rich protein that binds oxygen. The </span>red blood cells<span> are highly specialized, well adapted for their </span>primary function<span> of transporting oxygen from the lungs to all of the body tissues.
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Actually, what is really being affected is the flavor of the food, or the combination of taste and smell. That's because only the taste, not the food odors, are being detected. Taste itself is focused on distinguishing chemicals that have a sweet, salty, sour, bitter, or umami taste (umami is Japanese for “savory”).
The correct answer is: [A]: "Scleroderma" .
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