Answer:
The correct option is <u>A. It will soon start to grow.</u>
Explanation:
In biological terms, a food chain can be described as a linear representation of energy flow in an ecosystem. It usually starts with the producers and then represents a chain until the decomposers.
A change in any of the species population of the food chain can affect the food chain widely. For example, in the question above, <em>as the population of algae increases, the population of minnows will also increase. This is because there will be more supply of food for the minnows.</em>
Answer:
total blood volume
Explanation:
Resistance to blood flow or vascular resistance refers to the slow down of the blood flow due to friction between the flowing blood and the walls of the blood vessels.
The resistance to blood flow is regulated by the viscosity of blood, total length, and diameter of the blood vessels. Higher blood viscosity imparts more resistance to the blood flow. The reduced diameter of blood vessels also restricts the blood flow through the blood vessels. Similarly, the resistance to the blood flow is directly proportional to the total length of the blood vessels.
However, total blood volume present in the body of the organisms does not affect vascular resistance. The total blood volume affects the blood pressure which in turn would affect the systemic vascular resistance.
<span>The pearl producing species is called mollusks. It is considered to be the earliest form of animal life and the second largest phylum in the animal kingdom. The ones responsible for the production of pearls is the conchiferra, a type of subphyla. </span>
Answer: The heat index is an index that combines air temperature and relative humidity, in shaded areas, to posit a human-perceived equivalent temperature, as how hot it would feel if the humidity were some other value in the shade.
Explanation: did the test
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>
