The continuous, low-level extinction of species is referred to as mass extinction.
- A widespread and quick decline in the diversity of life on Earth is known as an extinction event.
- A sudden shift in the diversity and abundance of multicellular creatures serves as a telltale sign of such an occurrence. It happens when the rate of diversification outpaces the rate of extinction.
- A mass extinction event occurs when a species disappears far more quickly than it is replaced.
- This is typically understood as the loss of almost 75% of all species over a "short" period of geological time, or fewer than 2.8 million years.
- The Cretaceous-Paleogene extinction, sometimes known as the day the dinosaurs died, is the most well-known of all the mass extinction events.
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Answer:
Lactose contains a lot of processed sugars found in food sources such as milk, yogurt, and cheese.
Answer:
a. Fluid intelligence
Explanation:
Cattell-Horn's theory of fluid and crystallized intelligence suggests that intelligence is composed of a series of different skills that interact and work together to produce general individual intelligence.
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Fluid intelligence</u> implies being able to think and reason abstractly and solve problems. This ability is considered independent of learning, experience and education. It is basically configured by primary skills such as induction, deduction, relationships and figurative classifications, breadth of associative memory and intellectual speed, among others. It reaches its maximum splendor in the early twenties and tends to decrease in parallel to the aging and deterioration of neurons. This ability can be measured from tests that measure the biological potential of the individual to learn or acquire knowledge.
Answer:
Explanation:
Oxygen is needed to support life and some metabolic processes in microorganisms especially aerobic organism.
The presence of oxygen in the container gives them the opportunity to carry out there metabolic activities thereby enhancing there growth and multiplication.
Hence, to limit the growth of aerobic bacteria or fungi, and also to prevent the evaporation of volatile components that is available in the content oxygen is withdrawn this help extend the shelf life of the produce to be stored.
Answer:
the answer is F oxygenated blood circulates back into the heart and is then pumped to all parts of the body through the arteries
