Here is a link to understand the whole concept, of the homeostatic pressures on axolotl: https://www.sciencedirect.com/science/article/pii/S0301008217302113
Answer:
tu merde, translate from french
In Indian cuisine, sometimes a papaya is added to make meat cook faster. Why does this method work?
A- Papaya helps increase the temperature of the meat, hastening the cooking process.
B-Papaya has the enzyme papain, which tenders the meat tissues, hastening the cooking process
<u>
C-Papaya has the enzyme papain, which increases the pH of the meat recipe, hastening the cooking process.</u>
<u>plz mark as brainliest</u>
Specialised cells , nerve cells , blood cells
