Answer: Carbon is one of the essential gases in nature,couple of natural processes causes the release of carbon. Some of the processes include;
- When the remains of producers are broken down by decomposers in the ecosystem.
- When animals break down food molecules to obtain energy, carbon is released.
- When the remains of consumers in the ecosystem are broken down by soil decomposers, carbon is released.
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Answer:
B) cytoplasmic streaming in hyphae
Explanation:
Fungal mycelium refers to the branched vegetative structure of the fungi which is formed by the growth of the hyphae. The hyphae contain three zones of growth: the apical, subapical and zone of vacuolation.
The hyphae grow in the apical region which forms a branched structure in which the cytoplasm continuously moves between the hyphae at the point of fusion towards the growing tip. This movement of the cytoplasm towards the growing tip is known as "cytoplasmic streaming".
This streaming of cytoplasm is responsible for the formation of a zone of vacuolation and the mycelium is formed.
Thus, Option-B is the correct answer.
The growing tip eventually gives rise to a branch. This is the beginning of the branched mycelium. Growing tips that come in contact with neighbouring hyphae often fuse with them to form a hyphal net. In such a vigorously growing system, the cytoplasm is in constant motion, streaming toward the growing tips. Eventually, the older hyphae become highly vacuolated and may be stripped of most of their cytoplasm.
Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.
