Answer:
D. Chemoautotrophs
Explanation:
Autotrophs in plain are organisms that synthesize their own food while hetrotrophs are organisms that do not synthesize their own food.
Chemotrophs (Chemoautotrophs and Chemohetrotrophs) are a group of organisms that obtain their energy through the oxidation of inorganic molecules, These organisms require carbon to survive and reproduce.
Chemoautotrophs are able to produce inorganic molecules by the fixation of CO2 from their immediate environment. The energy required for this process is got from Nitrogen, Magnesium, Sulphur etc.
Chemohetrotrophs are a class of chemotrophs that are unable to synthesize their own food but rather ingest complex molecules like carbohydrates from the environment.
Phototrophs are a group of organisms unlike chemotrophs that depend on the source of light or sunlight for synthesizing its food or organic molecules.
Photoautotrophs are basically photosynthetic plants which are able to carry out photosynthesis ie the conversion of CO2 and H2O to give Glucose and Oxygen in the presence of sunlight.
Photohetrotrophs are a class of organisms that do not synthesize their own food but rely on other organisms or already made organic molecules.
The answer is A. The insulin, like many hormones binds to cells through receptors found on the cell membrane
Answer:
A
Explanation:
The Himalayas is formed by two plates collide each other
Answer:
- <u>Huesos:</u> HUMERO, COSTILLAS, TIBIA, CUBITO, VERTEBRAS, CLAVICULA, ROTULA, FEMUR, OMOPLATOS, FALANGES.
- <u>Músculos: </u>DELTOIDES, BICEPS, ADUCTOR, PECTORAL, GEMELOS, DORSAL, CUADRICEPS, IZQUIOTIBIAL, CORAZON, ABDOMINAL.
- <u>Articulaciones: </u>CODO, MUÑECA, CADERA, TOBILLO, HOMBRO, CRANEO.
Explanation:
Los huesos son órganos que tienen la función de dar estructura, protección y soporte al cuerpo. A los huesos se le unen los músculos, los cuales hacen que los huesos se muevan al contraerse estos. Las articulaciones unen los huesos entre sí y permiten junto con los músculos el movimiento del cuerpo y de sus diferentes partes.
The top five risk factors that most often are responsible for foodborne illness outbreaks are:
<span><span>Improper hot/cold holding temperatures of potentially hazardous food.
</span><span>Improper cooking temperatures of food.
</span><span>Dirty and/or contaminated utensils and equipment.
</span><span>Poor employee health and hygiene.
</span><span>Food from unsafe sources</span></span>
