I'm pretty sure it's primary growth. I might not have studied this type of biology yet, but secondary growth would definitely not be the answer.<span />
The answer is true, Sponges can regenerate the entire organism from just a conglomeration of their cells. They can be cut up or mashed, and as long as they have two special cells called collencytes, which produce the gelatinous matrix in the sponge, and archeocytes, which produce all the other cells in the spongeâ??s body, the sponge will reform into the sponge it once was. Although, it will look different. Hope it helps!
The answer is mutualism.
Mutualism is a relationship between two different species in which both species benefit. In clownfish - sea anemone relationship, the clownfish is protected from predators by the sea anemone, so the clownfish benefits from this relationship. The sea anemone gets more prey thanks to a coloration of the clownfish, so the <span>sea anemone also benefits from this relationship. Since both species benefit, their relationship is an example of mutualism.</span>
The statements which describe the production of soy sauce are:
A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids that add to the flavor of the sauce
F. To produce soy sauce, yeast and a type of mold are added to a mixture of soybeans, wheat, and salt
Explanation:
Soy sauce is produced by the brewing and fermentation of a mixture containing soy beans, wheat, and salt along with water.
The fermentation process is a two-step process involving microbial actions through mold, yeast, and bacteria.
Traditional Japanese artisan production of soy sauce involves addition of mold to the raw material mixture. The mold commonly used is Aspergillus soyae which ferments the soya bean, wheat and salt mixture through its enzymes and breaks its complex molecules into simpler sugars, amino acids, and fatty acids. This forms a mixture called koji.
During the second fermentation process, koji is acted upon by yeast and lactic acid bacteria.
Enzymatic action of the yeast converts the simpler sugars into alcohol, and forms carbon dioxide and a other organic acids which enhances the flavor of the mixture which is now called the morami.
Morami is then acted upon lactic acid bacteria which also produce organic acids like glutamic acid, aspartic acid and other amines which define the unique flavor of the soy sauce.
