Answer: phytoplankton
Explanation: I hope this helps! <3
Answer: D
Explanation: All of the Above
After first exposure to an antigen, it can take about three weeks for antibodies to reach a detectable level. The body will react to disease by creating antibodies and testing their effectiveness against the unknown antigen.
Antibodies are the body's way of fighting off foreign threats. Also known as immunoglobulin, they detect and attack pathogenic bacteria and viruses. These antibodies detect a protein that is unique to the surface of the pathogen called the antigen.
At times, we can see an increase in antibodies for one disease, for example, <em>Lyme disease</em>, in the presence of <em><u>non-Lyme disease antigens.</u></em> This is often due to antigenic variation, which is a method used by pathogens to mask their respective antigens. There are also general use antibodies that will increase in reaction to any pathogen.
As with any illness, a patient who receives treatment sooner will fare better than those whose treatment is delayed. This is due to the fact that earlier treatment with antibiotics will allow the body to fight off the infection before the bacteria can reproduce further.
After the first immune response, antigen-specific antibodies will remain for some time to provide the body with "immunity" to the pathogen, while <u>general-purpose antibodies will return to a base value. </u>
To learn more visit:
brainly.com/question/7597406?referrer=searchResults
<h2>Maillard browning Reaction</h2>
Explanation:
- This procedure quickens in a basic domain in light of the fact that the amino testing don't kill. This response is the premise of the seasoning business since the sort of amino corrosive decides the subsequent flavor.
- All the while, several distinctive flavor mixes are made. These mixes thusly separate to frame yet progressively new flavor mixes, etc. Each sort of nourishment has an exceptionally unmistakable arrangement of flavor intensifies that are shaped during the Maillard response. It is these equivalent aggravates that enhance researchers have utilized throughout the years to make counterfeit flavors.
- The Maillard response ought not to be mistaken for Caramelization which happens with sugars
- Hence, the right answer is "It requires a reducing sugaer and an amine group from a protein"
