Answer - (Mainly) Internal Fert. Has the ability of keeping the sperm eggs from becoming dehydrated.
Reasoning - With the ability of the eggs being inside the mother. It keeps the eggs from dehydration and is always in moist which give the advantage of survival rate higher then external. Just like Humans we do internal fertilization which the sperm enters the female eggs and rest to become and form the life. While moist and protective embryo keeps it wet. Just like land animal in certain ways.
The choices can be found elsewhere and as follows:
<span>A)
by using energy
B)
through asexual reproduction
C)
metabolism
I think the correct answer is option C. Organisms </span><span>carry out chemical activities of life would be metabolism. Hope this answers the question.</span>
The statements which describe the production of soy sauce are:
A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids that add to the flavor of the sauce
F. To produce soy sauce, yeast and a type of mold are added to a mixture of soybeans, wheat, and salt
Explanation:
Soy sauce is produced by the brewing and fermentation of a mixture containing soy beans, wheat, and salt along with water.
The fermentation process is a two-step process involving microbial actions through mold, yeast, and bacteria.
Traditional Japanese artisan production of soy sauce involves addition of mold to the raw material mixture. The mold commonly used is Aspergillus soyae which ferments the soya bean, wheat and salt mixture through its enzymes and breaks its complex molecules into simpler sugars, amino acids, and fatty acids. This forms a mixture called koji.
During the second fermentation process, koji is acted upon by yeast and lactic acid bacteria.
Enzymatic action of the yeast converts the simpler sugars into alcohol, and forms carbon dioxide and a other organic acids which enhances the flavor of the mixture which is now called the morami.
Morami is then acted upon lactic acid bacteria which also produce organic acids like glutamic acid, aspartic acid and other amines which define the unique flavor of the soy sauce.
Answer:
seive played allow the food to pass to pjloem tube
Answer:
Germs can be spread many ways, including three types of transmission (or passing of germs):
Direct,
Indirect
Airborne.
Direct transmission means person-to-person contact occurs, and the germs are passed that way. Indirect means that someone spread germs onto an object and when the next person touched that object, the germs spread.
Explanation:
