Answer:
b. Segments can become specialized on a particular function
Explanation:
Segmentation conditions virtually every aspect of the structure and functioning of animals with a consecutive body. Generally speaking, we can say that the main advantage of segmentation is that each segment can become specialized in a specific function.
One of its advantages is related to locomotion and comes, on the one hand, from the fact that the volume of celiac fluid remains constant in each compartment, acting as an antagonistic force against which muscles can act and, on the other, from the possibility of independently control each segment
. This allows the peristaltic movement (circular muscle contraction wave followed by longitudinal muscle contraction) to be localized and involve only those muscles that are strictly necessary, making the movement's energy needs considerably more profitable.
The compartmentalization of the body led to the repetition of structures, namely excretory, nervous and circulatory in each segment. This can be seen as another advantage of segmentation as it may lessen the impact of damage to the animal's body; Undamaged segments can maintain their normal functions and thus increase the likelihood that the animal will overcome the damage sustained.
Another advantage is that segmentation allows modification of certain portions of the body to perform specialized functions such as feeding, locomotion and reproduction.
It could have an impact on the decision because of please put thanks on this I need to act like I’m smart and I helped you I’m sorry that I can’t
Pigs started wearing green ribbons on their tails on Sundays it was for the rejection of animalism.
Answer:
Studies revealed that glucose binds with the RBC membrane and intracellular proteins and increases membrane rigidity. The thing is that the concentration of glucose in the solution used is less than compared to the concentration of the same inside RBC and the cells swell up due to endometriosis.
<span> carbohydrates, lipids, proteins, and nucleic acids.
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