Answer:
The Best Time to Catch Bass (Usually)
In general, the best time of day to fish for bass is either early morning or later in the evening (dawn or dusk) in spring, because bass tend to bite in low light environments where they are adapted to hunt and feed.
Answer:
The correct answer is D. levator scapulae.
Explanation:
The levator scapulae is the muscle involved in the scapula lifting, as it's located on the sides and back of the neck. As the person's head is protruding forward it's highly possible that the muscle involved is the <em>levator scapulae. </em>
Answer:
1: Population; 2: Biome;3: Ecosystem
Explanation:
Population refers to the number of people in a state. Biome is a large area characterised by it's vegetation, soil,climate, and wildlife. Ecosystem is a geographic area where plants, animals and other organisms exists
Explanation:
charles darwin proposed thoery of natural selection.he had collected imnumerable specimens of plant and animals.he published concept survival of fittest. while explaining he says that There is always competition for food.only those organism survive which shows adptations in various reasons. it thoery of natural selection.
There are some objections,
1. natural selection is not only factor responsible for evolution.
2. darwin did not mention uesful and useless modifications.
3. There is no explanation about slow and abrupt changes
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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