Answer:
C
Explanation:
Keystone species is the sea otter. Sea otters, playing a critical role in containing the urchin populations, prey on urchins and thus control the numbers of kelp grazers to maintain the forest.
Remember, keystone species is most often a top level predator in an ecosystem.
Chromosome uncoiling occurs in Prophase.
1. True - Because this Product is one of the factors to be considered in the Production Method.
2. False - Because Education qualifications is Not Considering as Manpower.
3. True - Because It will help you to Decide to buy Products.
The population of moose will still be around 850 in 30 years.
<h3>What is carring capacity?</h3>
Carrying capacity is the number of individuals that an environment can support without significant negative impacts to the organism and its environment.
With that being said, the moose population size will be same or still 850 after 30 years. Rate of plant growth on isle Royale supported in equilibrium moose population of 850 moose and if there will more 200 mooses arrived then there will be no sufficient plants available to feed those additional mooses. This is the concept of carrying capacity. Carrying capacity is defined as the species average population size in particular habitat. Species population size is restricted by environmental factor like food, shelter, etc. If number of mooses will be increased in particular habitat and plants are limited ,then there will be strong competition between them, which results in survival of the fittest.
So when population size increases on Isle Royale,may be in beginning, for a while there will be sufficient plants to feed those additional 200 mooses, but after some time plant population will reduce and there will be not enough plants to feed all of the mooses. And if needs are not met, population will decreases which allows plants to grow in normal population to feed 850 mooses. So, after 30 years moose population size would be around 850 mooses.
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Fine dining and casual dining restaurants will produce the most number of carryovers, reasons explained herewith.
Fine dining restaurants offer a-la-carte or buffet menu options, in both cases the amount of customers are estimated basis the restaurant's historical experience and the current scenario in the market. The estimates are usually optimistic, thereby the supply would exceed the demand in most instances. The restaurant would not like to be short of food at any point in time as this will be a huge dent on their brand and credibility. The amount of food that customers order will vary as well, and not all customers tend to be disciplined when it comes to finishing whatever they ordered for - this will result in wastage or throw-aways as well.
Casual dining restaurants, like the above example, will also have a lot of carry-overs for the same reasons as fine dining restaurants. One difference is that the customers demographics in such restaurants are very different. They mostly comprise of youth and college goers, for whom traditionally, restaurant is a fun place and the objective is not only food. The behaviours and attitudes towards food in such places tends to be extremely casual as well, so the chances of wastage are higher. Possibilities of carry-overs in such restaurants could be far higher than the fine dining restaurants and there could be certain seasonal trends impacting their business as well.
Pizza parlor and quick service restaurants usually prepare food only after receiving the full orders and their menus have limited options as well, therefore, helping them to estimate their demand better.
Cafeteria always caters to a particular estimated number of people and the customers are mostly repeat ones, thereby making the estimation process and the delivery process more accurate, and thereby, reducing carryovers and wastage hugely.