Answer:
Hi there!
Your answer is:
It is very important for the cell membrane to be <em>semi-permeable</em> because the ability to pick and choose what comes in and out of the cell keeps the cell safe! The membrane can choose to block out nasty germs and can also choose to get rid of internal waste.
An example of when this is important is in this scenario:
Let's say the cells are in a really salty solution. Naturally, salt will want to pull the water out of the cell. If the membrane <u>wasn't</u><u> </u> semi permeable, the water would listen to the salt and leave the cell. This would cause cell death. <u>BECAU</u><u>SE</u> the membrane is semi permeable, they can choose <em>not</em> to give the salt any water, keeping them alive
Hope this helps
The process of cell division, i<span>n </span>animal cells<span>, a cleavage furrow forms </span>between<span> the two forming </span>cell<span> bodies after DNA and organelles have been replicated and situated in their new </span>cell bodies. In plant cells, in place of a cleavage furrow, a cell wall begins to form down the center of the cell, separating the polar bodies. Once the cell wall is finished forming, the cell has fully separated into two, even though it shares a cell wall.
Answer:
The waves of the water washed it away.
Explanation:
Answer:
Fermentation
Explanation:
Fermentation is a catabolic, anaerobic process, which is not usually accompanied by electronic transport and whose final product is an organic compound. Yeasts are unicellular bodies (generally spherical in shape) with a size of around 2 to 4 μm and that are naturally present in some products such as fruits, cereals and vegetables. They are what are called: facultative anaerobic organisms, that is, they can develop their biological functions without oxygen. Yeasts carry out alcoholic fermentation. Its biological purpose is to provide anaerobic energy to unicellular microorganisms (yeasts) in the absence of oxygen, to dissociate glucose molecules and obtain the energy necessary to survive, producing alcohol and CO2 as fermentation waste.
