Answer:
Three factors that affect my daily food choices include:
1. Taste
2. Length of time for preparation
3. Method of preparation.
Explanation:
When making choices for food, I tend to take several factors into consideration. Some of these factors include;
1. The taste of the food: If the food tastes good and is not too spicy I am more inclined to choose such food.
2. Length of time for preparation: Especially on stressful days, I tend to consider the length of time required to prepare a healthy meal. If it takes so much time I am more inclined to eat fast food which is not a good choice.
- To change this negative outcome, I hope to plan my affairs for the day and prepare healthy meals beforehand, which could be stored in the refrigerator and reheated when I need it.
3. Method of Preparation: Some foods require paying attention to details. For example, food that uses up, a lot of vegetables would require thorough washing to prevent particles in the food. Busy days also get me exhausted with no strength to pay attention to these protocols.
- To turn this around, I hope to employ the help of a family member to make the process easier.
- I also hope to process most of my ingredients and keep them ready for use so that I would not have to do a lot of processing while cooking.
Answer:
Ecological Niche. The functional role of an organism or a species in the ecosystem, including its relationships with other species. ecology. The study of the distribution, abundance, and interrelationships of organisms and their interactions with the environment. Ecosystem
Explanation:
Answer:
A. They have shorter wavelength then ultraviolet waves. is correct
Answer:
Option B. A double-stranded molecule with coded instructions for anorganism's physical characteristics, is the correct statement.
Explanation:
DNA is a genetic material which contains information about the physical features and characteristics of an organism. It is composed of five carbon sugar, phosphate group and nitrogenous base. The DNA base are adenine, cytosine, guanine, and thymine.
