Answer:
A) NaCl will be exported from the red blood cells by facilitated diffusion.
I would go with false, because not only 100,000 genes, there are lots to those. and there are not even like 100,000 genes, that is not really possible!!
hope that this helps you! =)
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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Answer:
I think its the frontal lobe of the brain
Answer: By the help of the fluid delivered from the pancreas.
Explanation:
The human body is a very complex system consisting of many organ and organ system.
One of those systems is the the digestive system. By the help of this system the digestion and absorption of food takes place.
There are numerous number of enzymes involved in the digestion of the food released by various organs. The pancreatic and intestinal enzymes are secreted that work at alkaline pH, but the chyme that is secreted from the deodenum is slightly acidic yet they work together.
This is because pancreas pour enzyme into small intestine which is alkaline and it then secretes huge amount of sodium bicarbonate which neutralizes the acidity of the stomach and makes the pH optimum for the digestion of food.
