The answer is F, false. Natural selection is still involved, with stronger and more procreative individuals spreading their genes. An example of when natural selection is not involved would be when human breeders look for specific traits and breed accordingly.
The given question is incomplete as options are not provided, however the options are as follows:
A. a large surface area-to-volume ratio
B. ability to form stacks known as rouleaux
C. a convex shape allowing for more efficient transport of oxygen
D. ability to bend and flex when entering capillaries
Answer:
The correct answer is - option C.
Explanation:
RBC cells are biconcave in the shape it is form shape of dub bell in general. These cells are small, round. The biconcave shape of the blood cells helps in the flow of the blood easily and these cells have no nucleus like other cells to have high amount of hemoglobin that is a pigment that carry oxygen and other gases for easy gaseous exchange.
Due to their flexible biconcave shape they can bend and flex accordingly during entering capillaries. The shape of the RBC helps in making stacks and large surface to area ratio.
Thus, the correct answer is - option C.
A tcells was the first day I had to go home to the dog and I see
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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