Answer:
Please find the answer to the blank spaces in each statement of the attached image in CAPS.
1. All energy comes from the SUN
2. Plants, algae and some bacteria capture energy by PHOTOSYNTHESIS in their CHLOROPLAST.
3. Plants, animals, fungi, protists, and most bacteria release energy by RESPIRATION in their MITOCHONDRIA.
Note:
- Photosynthesis requires CARBON DIOXIDE (CO2) and WATER (H20) to make GLUCOSE (C6H12O6) and OXYGEN (02)
- Respiration requires GLUCOSE (C6H12O6) and OXYGEN (02) to make CARBON DIOXIDE (CO2) and WATER
Explanation:
The image in this diagram is depicting how energy flows from the ultimate source, which is the SUN to other living organisms. Plants, algae and some bacteria have the ability to capture energy from the SUN using pigments in their CHLOROPLAST in a process called PHOTOSYNTHESIS, which they use to synthesize their food. The process of photosynthesis requires CARBON DIOXIDE (CO2) and WATER (H20) to make GLUCOSE (C6H12O6) and OXYGEN (02) gas.
However, on the contrary, virtually all living organisms including: Plants, animals, fungi, protists, and most bacteria etc. release energy via an organelle called MITOCHONDRIA in a process called RESPIRATION. The process of respiration requires GLUCOSE (C6H12O6) and OXYGEN (02) to make CARBON DIOXIDE (CO2) and WATER.
Answer:
Speciation was allopatric or peripatric, but would depend on the number of individuals that dispersed from the original populations.
Explanation:
- There are two types of speciation: allopatric and peripatric.
- Allopatric speciation occurs when the species of same population gets isolated that results in lack of gene flow.
- From the isolated population, new species are formed then it is known as the peripatric speciation.
- All these isolation of populations and formation of new species depends upon the initial or original group of species that was dispersed.
Answer:
Cabbage is a different story. Per capita consumption of it peaked way back in the 1920s, when the average American ate 22 pounds of it per year. Nowadays, we eat about eight pounds, most of it disguised as cole slaw or sauerkraut.
This makes it pretty interesting that kale and cabbage — along with broccoli, Brussels sprouts, cauliflower, collard greens, and kohlrabi, and several other vegetables — all come from the exact same plant species: Brassica oleracea.
In some circles, kale has become really, really popular. Once a little-known speciality crop, its meteoric rise is now the subject of national news segments. Some experts are predicting that kale salads will soon be on the menus at TGI Friday's and McDonald's.
Answer:
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