Well considering that the neolithc age place around 10,200 BC. And was known as the age of technology ( Teknowledge he referring to handcrafted tools ) in these tools made it more convenient for humans to hunt and eat.
Answer:
Grunion (Leuresthes tenuis): life begins at high tide. During summer and spring, thousands of these fish swim up onto sandy beaches (carried in by high tide). This is called a grunion run, and it occurs ta night during the new moon and full moon when the tide is highest. The females wiggle into the sand and lay thousands of eggs as the males deposit sperm around them. Afterward, they are swept back into the sea. The spawning is timed so exactly that it occurs only on the second, third, and fourth days that follow a new or full moon. After the grunion eggs are fertilized, they incubate for two weeks until the next new or full moon occurs.
Horseshoe Crab (Limulus polyphemus): during late May and early June, vast numbers of horseshoe crabs come together in shallow bays, marshes, and inlets along the Atlantic and Gulf coasts, waiting to come up on the beaches to spawn. The signal to begin is provided by the moon. During the new and full moons, when tide is highest, the crabs come ashore. The female produces a cluster of tiny eggs on her abdomen, and the eggs are fertilized by the male's sperm, and then deposited out in the sand by the female. The next two weeks, the eggs incubate until they hatch during the next full or new moon. When the high water reaches the eggs, they hatch and go out into the ocean.
Explanation:
hope this helps!
1. It can destroy the boidiversity. 2. The chemical input from the roads are washed into the water. 3. Also it can degrate the air quality. Hope this helps!!!
Answer:
C. Foliated or nonfoliated
Explanation:
The bacteria that transforms milk into curd enhances the nutritional value of the product by increasing vitamin B12. The Lactic acid bacteria helps to keep disease-causing microbes in check in our stomach.
Many fermented products, including cheese, curd, kefir, and others, can be made from milk. Curdling is the main method for producing curd from milk. Casein, a globular protein, makes up milk. Addition of rennet or any acidic substance, such as lemon juice or vinegar, can cause casein to coagulate. The casein proteins clump together to form curd as a result of the increased acidity. The activity of Lactobacillus bacteria on milk also results in the formation of curd. Lactic acid is created when lactose is fermented by Lactobacillus; this lactic acid then causes casein to coagulate. Along with producing lactic acid, lactobacillus also produces a number of nutrients that raise the nutritional value of curd. It increases the nutritional value of food.
To learn more click on the link below
brainly.com/question/13989864?referrer=searchResults
#SPJ4
