Considering that most soups are warm and salty The answer is B. The combination of organic compounds in warm salty water.
Answer:
Trophic level
Consumer
Producer
Explanation:
All living organisms require energy for their life processes, which they obtain by taken in food. In an ecosystem, this food is derived when organisms feed on each other. This process that eventually leads to a flow of energy within organisms is called FOOD CHAIN.
A food chain or food web always begins with a unique set of organisms called PRODUCERS. Producers are autotrophs capable of harvesting light energy from the sun and use it to produce their food (chemical) in a process called PHOTOSYNTHESIS. Other organisms called HETEROTROPHS feed on these producers to derive energy. In ecology, they are called CONSUMERS. Other consumers feed on the previous ones also to get energy.
Hence, each step of the food chain is occupied by organisms that obtain and store energy by feeding on another organism. This step is called TROPHIC LEVEL.
In a nutshell, a PRODUCER (usually plants) starts the food chain/web due to its photosynthetic ability. This producer gets eaten by an organism called CONSUMER and in the process, the energy and nutrient stored in the producers flows to the consumer. Another consumers feeds on the previous one and the energy keeps flowing. Each step of the food chain occupied by an organism that stores and transfers this energy is called TROPHIC LEVEL.
Answer:
Excretion is the removal of material from one living thing, for example. Humans excrete tears, sweat, carbon dioxide etc.
Secretion is the movement of material from one point to another, for example. Humans secrete enzymes, hormones, saliva etc.
Basically in summary excretion is the removal of physical material and secretion is the movement of biological materials from one point to another.
I hope this was clear enough lol
Answer:
<em>Hand Washing</em> is one of the most important practices when it comes to avoid spreading germs due it helps removing microorganisms and potential pathogens that could be left on after regular activities which would alter the results of lab experiments, and also could easily remain after such lab experiments which could lead to the propagation of bacteria or harmful chemicals.
Explanation:
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