From it's environment and from traits from other parents.
The size of our brains has increased since we became tools users.
Explanation:
Researches have shown that since we became tool users, the size of our brain has increase significantly. This is an evolutionary footprint in us. Our brain size has not always been the same.
- The earliest humans use very crude tools in their hunting.
- Modern man is full of technology and advanced tools.
- To get here, the brain has constantly been changing over time to accommodate more innovative faculties.
From this excerpt, one can deduce that the commentary is trying to prove Susan wrong by linking how the body part of humans have changed to adapt to the environment.
The second option presents the most logical explanation for this.
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Traits that reflect specific evolutionary lineages and can be informative of evolutionary relationship.
Potatoes do not swell when it rains. When it rains the potatoes absorbs water mostly through its roots.
Answer: Yes.
Explanation:
Fermentation is a general term denoting anaerobic degradation of glucose or other organic nutrients in various products to obtain energy in the form of ATP. Fermentation occurs when, after glycolysis, the Krebs cycle is not performed, because the organism does not have it or because this pathway is blocked, such as during hypoxia (lack of oxygen). Fermentation is a process used by bacteria to obtain energy, does not use oxygen and occurs in the cytoplasm of cells, ie an intracellular process, and each step is catalyzed with the help of different enzymes.
Some industries use this process in the production of some products, known to all of us, such as:
1. yogurt is produced by the famous lactic fermentation, where bacteria called lactobacilli to produce lactic acid.
2. bread and beer are produced by alcoholic fermentation, where the fermentation is carried out by fungi (facultative anaerobic), which ultimately produce alcohol;
3. vinegar to that produced by acetic fermentation, which consists of a chemical reaction, where partial oxidation of ethyl alcohol occurs, obtaining acetic acid.
