Option 2. Because in the living things in an ecosystem it HAS to have consumers and decomposers. The other answer choices don’t have them so that’s the answer. Hope this helped and if it did then please give a thank you or even brainliest
Answer:
Low temperatures slow down chemical reactions, the action of enzymes, and delay or inhibit the growth and activity of microorganisms. The lower the temperature, the slower the chemical reactions, enzymatic action and bacterial growth will be.
Explanation:
Refrigeration consists of keeping the products at low temperatures, but above their freezing temperature. Refrigeration prevents the growth of microorganisms that can withstand temperatures above 45º C and many that can survive temperatures ranging from 15 to 45º C. If we lower the storage temperature of perishable foods, we will be able to significantly reduce the speed of reproduction of the vast majority of microorganisms, which cause decomposition and generate possible diseases in consumers. Refrigeration decelerates the metabolism of organic matter until it stops almost completely when we reach -18 ° C (international conservation standard for most frozen products), in addition to achieving partial or total inhibition of altering processes in food, such as certain enzymatic reactions or the metabolic degradation of proteins, thus delaying the decomposition of these.
A statistic used in the fields of breeding and genetics that estimates the degree of variation in a phenotypic trait in a population that is due to genetic variation between individuals in that population.
Answer:
Explanation:
Photosynthesis converts carbon dioxide and water into oxygen and glucose. Glucose is used as food by the plant and oxygen is a by-product. Cellular respiration converts oxygen and glucose into water and carbon dioxide. Water and carbon dioxide are by-products and ATP is energy that is transformed from the process.
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