The correct answer is option (A) the fossil record.
Coordinated stasis refers to the stasis or the no evolutionary changes in the organisms for millions of years, which is followed by extinction and formation of the new species.
Fossil records have the evidence of ecological and evolutionary stability in the species over a long period of geological time scale separated by intervals of abrupt change. The best example of this being the animals of the Middle Devonian Hamilton group. Thus, fossil record is the only source of record showing this long period of stasis and separated by periods of abrupt changes in the species due to environmental pressures.
Before assessing the two given cases, an assumption needs to be made about the digestion of the two types of food items, corn and beef. Let us assume that both get digested by expending same amount of energy by the human body. Let the amount of energy at producer level be an arbitrary X.
Case 1: Corn to human:
Since corn is at the producer level, it will have X amount of energy. The transfer of energy from corn to human will take place with a loss of 90% energy at the producer level. Hence the humans will receive 10% of X amount of energy.
Case 2: Corn to cow to human:
Since corn has X amount of energy, only 10% will pass to the next level, i.e. cow. So cow has 10% of X. Cow transfers only 10% of the energy that it has. Hence humans receive only 10% of 10% of X amount of energy.
It can be seen that humans receive more energy in case 1 than case 2. Hence we can say that it is more efficient for humans to feed on corn.
If you're talking about eukaryotic cells then it's the cell wall. If it's a prokaryotic cell sometimes the slime layer secreted by some bacteria may harden and form a capsule around the bacterial cell.
Hope i helped!
D. The dependent variable will change based on the value of the independent variable
Answer:
Yeasts, especially Saccharomyces species, are primarily known from whole cell reductive activity [64, 65] and are used in the food industry for the production of alcoholic beverages as well as for bread fermentation [3]. However, yeasts are a source of enzymes such as: lipases, dehydrogenases, or invertase.
Explanation:
