The three adaptations that angiosperms have is attractive aspects of flowers, such as aroma and colors, are artifices created by angiosperms.
<h3>What are the adaptations of angiosperms?</h3>
There are also fruits with adaptations that allow them to be dispersed by the wind; others that have structures that make them able to float on water, being carried by currents over long distances; or that allow them to stick to the fur of animals and be moved to new regions.
In this case, baspects of flowers, such as aroma and colors, are artifices created by angiosperms to attract pollinating animals, such as bats, bees, birds, etc. These adaptations are a major survival advantage over other plant groups.
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Answer:
The Endangered Species Act was formulated in 1973. This Act was made in order to protect the threatened and endangered species of both plants and animals and also to protect the habitats in which these species live.
One of the major success was that there were many species which actually recovered from this act. For example, the population of the Kirtland's warbler increased from 210 to 1415 from 1973 to 2005.
One of the major controversies which arose from this act was that the critics claimed that this act failed to show major recovery of animals. Out of the total 2000 endangered species listed, only 28 species were properly recovered.
The observation of the relationships between the anemone and clownfish supports the statement 'symbiotic relationships are important to an ecosystem' it is a fundamental ecological interaction.
<h3>What is symbiosis?</h3>
Symbiosis is a type of ecological interaction where both organisms are benefited from such interaction.
Symbiosis is a fundamental biological interaction that supports the delicate equilibrium (homeostasis) of both marine and terrestrial environments.
The relationships between the anemone and clownfish represent a piece of clear evidence that symbiosis not only helps these species but also the entire ecosystem.
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4 possible answers:
1: the initial temperature was not hot enough.
2: the protein did not congeal properly.
3: the yeast continued to ferment during baking.
4: the dough was overfermented prior to baking.
The enzyme maltase breaks down disaccharide maltose into simple sugar glucose, which is usable by the body. This glucose can now also be stored in the liver for future use.
This maltase does nor break down sugar sucrose because it is the sucrase enzyme that breaks down sucrose into glucose and fructose.
