Answer:
The organisms that eat the primary consumers are called secondary consumers. Secondary consumers are generally meat-eaters—carnivores. The organisms that eat the secondary consumers are called tertiary consumers. These are carnivore-eating carnivores, like eagles or big fish.
Explanation:
The preservation technique that
attempts to remove moisture is dehydration or drying of foods. Many types of
food such as meat, fish are preserved for an unlimited period by removing the
moisture. This way, the growth of microorganisms in the food is hindered. Dehydration
is one of the oldest methods of food preservation. Equipment such as cabinet driers
and vacuum driers are used in dehydration.
Answer:
The clavicle extends laterally across the anterior shoulder and can be palpated along its entire length. Together, the clavicle, acromion, and spine of the scapula form a V-shaped line that serves as an important area for muscle attachment.
Explanation:
