Rose pollen is large and sticky in comparison to grass pollen as it has to stick to insects to cross pollenate! Grass pollen is produced in larger quantitys and is smaller and lighter than rose pollen because grass pollen is dispersed by wind!
Questions 3, 4, and 5 are related to the current evidence on Climate Change.
The sequence of steps that starts with the sensory receptors in the eye changing light information from the world into electrical signals sent by neurons is an example of Visual phototransduction.
<h3>How does eye perceives light?</h3>
- Eyes are the organs of sight. They provide organism with vision.
- Light enters the eye through cornea. When light hits the retina (a light-sensitive layer), special cells called photoreceptors turn the light into electrical signals. These electrical signals travel from the retina through the optic nerve to the brain. Then the brain turns the signals into the images you see.
- Three basic steps by which sensory systems work are Sensation, Transduction and Perception.
- Sensation is the process by which our sensory receptors and nervous system receive and represent stimulus energies from our environment
- Transduction is conversion of one form of energy into another. The transforming of stimulus, such as sights, sounds, and smells, into neural impulses our brain can interpret.
- Perception is the process of organizing and interpreting sensory information, enabling us to recognize meaningful objects and events.
Learn more about eye here:
brainly.com/question/12885721
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The answer is
Telophase, which is the stage that comes right before
cytokinesis.
Answer:
A fatty acid is <u>saturated</u> if it contains no carbon-carbon double bonds, <u>polyunsaturated</u> if it contains two or more carbon-carbon double bonds, and <u>monounsaturated</u> if it has only one carbon-carbon double bond.
Explanation:
<u>Saturated fatty acids :</u>
A fatty acid containing no carbon-carbon double bonds. They are solid at room temprature
For example:
Coconut oil,
butter,
palm oil,
lard
beef fat.
<u>Monounsaturated fatty acids :</u>
A fatty acid containing one carbon-carbon double bond. Ex: Olive oil, canola oil, peanut oil.
Liquid at room temp.
<u>Polyunsaturated fatty acid :</u>
A fatty acid containing two or more carbon-carbon double bonds. Ex: Corn, soybean, sunflower and safflower oils.
Liquid at room temp.
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