Answer:
Lymphocytes
Explanation:
White blood cells ( leukocytes) is one of the formed elements of blood that provides immunity and protection against the pathogens. Different types of leukocytes are eosinophils, basophils, monocytes, lymphocytes and neutrophils.
Lymphocytes are B cells and T cells of the immune system. B cells produce antibodies against the antigen and T cells kills the harmful cells of the body. by specific cell determinants.These cells are not capable of phagocyte the pathogen.
Thus, the correct answer is option (A).
Gases in Earth's Atmosphere. Nitrogen and Oxygen are by far the most common. Dry air is composed of about 78% Nitrogen (N2) and about 21% Oxygen (O2). Argon, Carbon Dioxide (CO2), and many other gases are also present in much lower amounts; each makes up less than 1% of the atmosphere's mixture of gases.
So therefore Oxygen is the gas that makes up the largest portion of the Earths Atmosphere.
Answer:
The platypus serves as a 'bridge' animal between nonmammals like birds and reptiles, which maintain their testicles in their body cavity, and placental and marsupial mammals, which hold their testes in an external scrotum."
Answer:
Q.1: I can't help you with this, sorry :(
Q.2: Seaweed is the producer because it takes energy from the water and sun in thermal reactions.
Q.3: Phytoplankton is the second-order consumer because they eat first-order consumers.
Q.4: Whelks and crabs because they eat limpets, which eat producers, and they also eat seaweed.
Q.5: Gulls are carnivores because they eat the crabs, and so are crabs because they eat mullets
Q.6: Limpets and lobster would become less populated, but not yet endangered. Gulls would starve and probably disappear from this ecosystem.
Q.7: Whelks' numbers would decrease because of the number of lobsters consuming them, but then lobsters would starve because of the decline in their food. Then this would repeat, shaking the whole ecosystem.
Answer:
The correct option is: 4. Heat at 62.8 degrees C for 30 minutes
Explanation:
Pasteurization is the process or technique of heating packaged as well as the unpackaged liquid food, to remove pathogens and extend the shelf life. In this process,<u> the food is usually heated at temperatures below 100 °C.</u>
Originally, this process involved heating the food at 72.2 °C for 15 seconds and <u>62.8 °C (145 °F) for 30 minutes, for batch pasteurization.</u>
