Answer:
Hypothesis.
Explanation:
The science mainly deals with the study of the nature and the natural phenomena. Different fields of science are chemistry, biology, physics, geology and maths.
Hypothesis may be defined as the complete explanation of the particular phenomena mainly on the observation of the individual. A scientific hypothesis can be converted into a theory if tested by the scientific experiments. Here, Edward Jenner based on his observation predicts the hypothesis about vaccination.
Thus, the correct answer is option (A).
When a beetle is born, the mother's and fathers genes assemble to create something new, those "genes" are "tested" to see if they will allow the beetle to live. If the beetle lives, they can reproduce, if they reproduce, those survival traits are passed down to their children.
Answer:
Brown rot fungi that produce hydrogen peroxide which attacks cellulose.
Soft rot fungi that produce an enzyme called cellulase which digests cellulose.
White rot fungi that produce enzymes capable of digesting lignin.
Phycomycetes (Algal fungi)
Ascomycetes (Sac fungi)
Basidiomycetes (Club fungi)
Deuteromycetes (imperfect fungi)
here are present different types of fungi. These fungi are classified based on their morphological structure of the mycelium spore formation, fruiting bodies and mode of life cycles. The fungi are divided into five phyla such as: Chytridiomycota, Zygomycota, Glomeromycota, Ascomycota, and Basidiomycota
Explanation:
HOPE IT IS HELPFUL
<span>13.5%
Let's just add up the areas.
Left arm, front and back - 4.5% * 2 = 9%
from elbow to fingertips. So only half of the left arm is burned. so 9%/2 = 4.5%
Left chest and abdomen. Both the chest and abdomen are 9% each, but only half is burned. So (9+9)/2 = 9
So the total area burned is 4.5 + 9 = 13.5%</span>
Fine dining and casual dining restaurants will produce the most number of carryovers, reasons explained herewith.
Fine dining restaurants offer a-la-carte or buffet menu options, in both cases the amount of customers are estimated basis the restaurant's historical experience and the current scenario in the market. The estimates are usually optimistic, thereby the supply would exceed the demand in most instances. The restaurant would not like to be short of food at any point in time as this will be a huge dent on their brand and credibility. The amount of food that customers order will vary as well, and not all customers tend to be disciplined when it comes to finishing whatever they ordered for - this will result in wastage or throw-aways as well.
Casual dining restaurants, like the above example, will also have a lot of carry-overs for the same reasons as fine dining restaurants. One difference is that the customers demographics in such restaurants are very different. They mostly comprise of youth and college goers, for whom traditionally, restaurant is a fun place and the objective is not only food. The behaviours and attitudes towards food in such places tends to be extremely casual as well, so the chances of wastage are higher. Possibilities of carry-overs in such restaurants could be far higher than the fine dining restaurants and there could be certain seasonal trends impacting their business as well.
Pizza parlor and quick service restaurants usually prepare food only after receiving the full orders and their menus have limited options as well, therefore, helping them to estimate their demand better.
Cafeteria always caters to a particular estimated number of people and the customers are mostly repeat ones, thereby making the estimation process and the delivery process more accurate, and thereby, reducing carryovers and wastage hugely.