We haven’t been around long enough to actually witness it happening, and the first people to process large amounts of brain power did not theorise evolution and only explained it as an act of god
Answer:
Fossil records provide evidence of an increase in animal species at the same time that atmospheric oxygen levels increased.
Explanation:
A huge diversification among animal species occurred with the increase in the levels of atmospheric oxygen. The reason why the number of species increased drastically was that a whole new world opened up, the land. The land was open for exploitation and taking over, with every single niche free, so animals diversified and filled in pretty much all of the niches. The fossil records give us clues when this happened, as from only microorganisms there is a sharp rise in complex animals, coinciding with the increase of oxygen levels.
If it wasn't for the increase of atmospheric oxygen though this wouldn't have been possible. The oxygen in the atmosphere enabled animals to breathe on land. Also, it cooled off the global temperatures which were too high before the increase of atmospheric oxygen, making them suitable for life. And last but not least, the atmospheric oxygen resulted in the formation of the ozone layer, a layer that started to act as protection from the UV rays.
Answer:
The answer should be D
Explanation:
because poroslty of a rock is a measure of its ability to hold a fluid. mathematically, it is the open space in rock divided by the total rock volume.
Answer:
½ c raw red bell pepper (190 mg per cup)
1 medium orange (96 mg per cup)
½ cup cooked broccoli (81 mg per cup, uncooked)
¾ cup tomato juice (44 mg per cup, 33 mg in 3/4 cup)
Explanation:
Even if the reference measurements is 1 cup the proportion of vitamin C is maintained when half a cup of the measure is used.
As I do not know the size of the orange I am considering that half an orange is equal to half a cup.
Brococoli is cooked and Vitamin C is vulnerable to the cooking process and breaks down easily. So its vitamin C content will vary depending on how it was cooked and how long it lasted.
Answer:
Hope this helps :)
Rhizobia are a "group of soil bacteria that infect the roots of legumes to form root nodules". Rhizobia are found in the soil and after infection, produce nodules in the legume where they fix nitrogen gas (N2) from the atmosphere turning it into a more readily useful form of nitrogen.
Explanation:
