Latitude influences your weather by determining which type of weather systems will cross the area and how frequently, elevation influences your weather because higher elevations have lower air pressure than lower elevations, thus allowing the air to be colder on average. Local geography influences your weather due to different areas being nearby mountain ranges, bodies of water, and other things that can create or dissimilate different weather systems.
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Answer:
Red-capped Robin is the group of Robins that share a more recent common ancestor with the Norfolk Island robins.
Explanation:
Red-capped Robin is the group of Robins that share a more recent common ancestor with the Norfolk Island robins, this can be seen by the degree of genetic similarity between these two species, since the Red-capped Robin has 98.2% of genetic similarity .
When two species have the same common ancestor, these species have great genetic similarity and the more recent this ancestry is, the greater the genetic similarity between the species.
Data on one variable can be displayed in <span>histogram.</span>
<span>1. Cytoplasm. Cytoplasm is where its organelles are suspended.</span>
<span>2. Ribosomes. These ribosomes facilitate in manufacturing the cell’s proteins used in many cellular activities.</span>
<span><span>3. </span>Plasmid. It is a tiny DNA molecule.</span>
<span>4. Nucleoid. The genophore of a prokaryotic cell where its genetical material are found.</span>
Prokaryotic cells have: <span><span>1. </span>Capsules.</span>
<span><span>2. </span>Flagellum. A tail</span>
<span><span>3. </span>Pili, a hair-like structure on its surface.</span>
During bread making, metabolism of simple sugars by yeast produces carbon dioxide which makes the bread rise.
The essential ingredients of bread dough are flour, water and yeast. As soon as these ingredients are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars.
The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and elastic gluten network, the carbon dioxide is held within the bubble and begins to inflate it, just like someone blowing up bubble gum.
As more and more tiny air cells fill with carbon dioxide, the dough rises, and so we see bread rising.