Answer:
This is antibiotic resistance. It occurs with over use of antibiotics.
When antibiotics are over used, likely targeted bacteria are being killed constantly even in absence of an infection. However, few bacteria may resist the antibiotics effects(selective pressure) , and therefore survived. If these resistant bacteria who were able to survive the selective pressure reproduce, they pass the resistant trait/ gene into their offspring.
Therefore with continuous exposure to antibiotics, they will resist the antibiotics effects(selective pressure),and thus reducing the effectiveness of antibiotic treatments with subsequent application.
Explanation:
Answer:
<em><u>This is the only phylum of the animal subkingdom Parazoa and represents the least evolutionarily advanced group of the animal kingdom. ... Sponges are the only animals that lack tissues with mass of cell embedded in gelatinous matrix.</u></em>
I would say B, because as you can see from the explanation of what a luster is described is. B matches the classifications
Answer:
characteristics
234
Explanation:
the people needs asun because the sun is shining and all tee time people needs the sun
Antarctic fish species requires an adaptation to cold environment. Living at cold temperature environment would demand certain biological responses such as cutaneous respiration, enlarged blood vessels, and producing greater amounts of fat. Most of these fat are composed of higher phospolipid levels which are primarily due to phosphatidylethanolamine. This phospolipid is responsible for destabilizing cell membranes and make it more fluid thereby allowing unrestricted blood flow. The fatty acid composition of the membrane lipid is important for membrane fluidity, this is mainly attributed to unsaturated fatty acids which are responsible for decreasing the order of membrane lipids thereby decreasing viscosity. At extremely low temperatures, organisms with low concentration of unsaturated fatty acids would freeze cell membranes. That's why antarctic fishes have higher levels of unsaturated fatty acids.
