Answer:
The size is reduced as 80-95% of the available energy at one trophic level is not transferred to the next
Explanation:
There is loss of energy as it is transferred between trophic levels. The decrease in energy as it moves up the pyramid is due to energy loss as metabolic heat when one organism is consumed by another from the next level as it moves up the trophic levels.
Answer:
C
Explanation:
Protozoa have been classified into three trophic categories: the photoautotrophs which harness the sun's radiant energy in the process of photosynthesis; the photoheterotrophs, which although phototrophic in energy requirements, are unable to use carbon dioxide for cell synthesis and must have organic carbon compounds
Answer:
During cellular respiration glucose is broken down in the presence of oxygen to produce carbon dioxide and water.
Explanation:
Answer:
In the physical sciences, subatomic particles are smaller than atoms. They can be composite particles, such as the neutron and proton; or elementary particles, which according to the standard model are not made of other particles.
Explanation:
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
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