ANSWER:
D
EXPLANATION:
Both of their temperatures stay about the same throughout the experiment.
Virus: an infective agent that typically consists of a nucleic acid molecule in a protein coat, is too small to be seen by light microscopy, and is able to multiply only within the living cells of a host.
Bacteria: a member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some which can cause disease.
Fungi/fungus: any of a group of spore-producing organisms feeding on organic matter, including molds, yeast, mushrooms, and toadstools.
Protozoa: a phylum or group of phyla that comprises the single-celled microscopic animals, which include amoebas, flagellates, ciliates, sporozoans, and many other forms. They are now usually treated as a number of phyla belonging to the kingdom Protista.
What about transport you might ask well
in plants, how does a Redwood, one of the tallest trees in the world, move water from the soil to the needles on its tallest branches over 300 ft in the air? (That’s over 30 stories high!) Or how does a carrot transport the sugars made in its green, leafy tops below the surface of the soil to grow a sweet, orange taproot? Well, certain types of plants (vascular plants) have a system for transporting water, minerals, and nutrients (food!) throughout their bodies; it’s called the vascular system. Think of it as the plant’s plumbing, which is made up of cells that are stacked on top of one another to form long tubes from the tip of the root to the top of the plant. To learn more about it, let’s study the stem.
Answer:
Mitosis is a mechanism in which a single cell separates into two separate cells of daughters. One cell in mitosis? Once splits two similar cells into two. Mitosis is primarily aimed at growth and replacement of depleted cells
Explanation:
The information that bacteriophage cocktail significantly reduces contamination of lettuce and beef with Escherichia coli o157:h7, but does not protect against recontamination was demonstrated by the group of scientists. The suggest that this might be due to unsanitary handling of the foods post processing.
