Answer:
Avirulent.
Explanation:
VIRULENCE is the ability of a pathogenic organism to infects the host, leading to damages or death of the host. The extent of these virulent effect depends on certain chemical substances ( called Virulence factors) produced during the pathogenic processes.
The virulence effects is achieved due to the ability of the virulent factor to disrupt the entire physiological mechanisms of the organisms; e,g crop plants; though suppression of the host immune response, disruptions of the immune mechanisms, colonization of the host DNA structure etc. Therefore the pathogenic effects suppressed the host resistance and spread throughout the host body system.
In this present scenario, the pathogenic effect of the likable bacteria; is not virulent, because
none of the d crop pant is completely diseased.
the nascent intenodes and leaves are growing to usual size.
Consequently, the physiological and the morphological features of the crop plants are still intact. Thus the infection is AVIRULENT.
False, the description is incorrect.
The only right answer is oil or lipid or fats. These lipid macromolecules are the only substance needed in order for these vitamins A, D E and K to be absorbed by the cell and be used in many cellular activities.
Answer:
I'm pretty sure it's the white blood cells, because they contain antibodies to neutralise the pathogen :)
Answer:
See explain
Explanation:
I gotchu. First, let's just remove A from the beaker and feed it to a rat. If he lives, the poison is A, if not it's still in one of the 3. Now, remove B and feed to a rat. If he dies, it's not B or A . . . so on until you have your answer.
When a trait is recessive, an individual must have two copies of a recessive allele to express the trait. Recessive alleles are denoted by a lowercase letter (a versus A). Only individuals with an a genotype will express a recessive trait; therefore, offspring must receive one recessive allele from each parent to exhibit a recessive trait.
