Answer:
Chitinous exoskeleton and segmented bodies.
Explanation:
Phylum Arthropoda are known as jointed legs species which include crabs, spiders, ants, etc. The important characteristic of Arthropoda is they have a hard chitinous exoskeleton that provides them protection and gives flexibility. These phylum species can survive in both terrestrial and marine habitats. Some characteristics of phylum Arthropoda are given below:
1) They have Chitinous exoskeleton which is hardened.
2) Their digestive tract is present at opposite ends of the body and complete with the mouth and anus.
3) They contain jointed limbs.
4) The body structure of these species is showing bilateral symmetry.
Answer:
The correct answer is option 3. "secondary structure".
Explanation:
The secondary structure of polypeptide and proteins refers to the second order of folding, including common structures such as beta sheets, alpha helix, as well as turns and loops. The hydrogen bonds between the oxygen and nitrogen atoms of the peptide bonds are crucial to secondary structures, as these hydrogen bonds form and stabilize the aforementioned common structures.
Photosynthesis gives out oxygen and takes in carbon dioxide
Aerobic respiration uses the oxygen and gives out carbon dioxide
-Making a cycle
(Without the respiration the cell would die which would stop photosynthesis)
Hope this helps!!
Answer:
I'm gotta take a stab at it:
1. Health = E
2. Weight Management = G
3. Bacteria = F
4. Vaccination = H
5. Dengue = I
6. Allergens = B
7. Body Mass Index = J
8. Down Syndrome = A
9. Proper Sewage Disposal = C
10. Infectious = D
Hope it helps!
Answer: A
The cells would lose water and shrink. In a hypertonic solution, the
concentration of solute is higher than water in a cell. With this, there is a
net movement of water from inside to outside initiating water to lose from the
cytoplasm and vacuole causing the cell to shrink due to osmosis and achieve
equilibrium.
This process is applied in food preservation where microbial cells will
be dehydrated in a hypertonic environment, making them malfunction and preventing
them to cause food spoilage.
