Vanilla, saffron, patchouli. For centuries, spices and flavorings like these have come from exotic plants growing in remote places like the jungles of Mexico or the terraced hillsides of Madagascar. Some were highly prized along ancient trading routes like the Silk Road.
Now a powerful form of genetic engineering could revolutionize the production of some of the most sought-after flavors and fragrances. Rather than being extracted from plants, they are being made by genetically modified yeast or other micro-organisms cultured in huge industrial vats.
An Elk is a consumer; it eats plants.
Prokaryotic: before nucleus, no membrane bound organelles, and single celled microscopic organisms
eukaryotic: true nucleus, has membrane bound organelles, and multi cellular or unicellular organisms
therefore it would be letter <span>B. cell membrane and cytoplasm</span>
In frogs, different mating seasons are a barrier to reproduction.
A stands out most to me, CO comes from the air and air is basically oxygen we breath. When we exhale CO comes out (of course). I would say A is correct.
