Answer:
Commensalism
Explanation:
It is a symbiotic interaction in which one is benefited while the other is neither harmed nor benefited.
Narwhal population is increasing exponentially since 1970, due to some factors like increasing Birth rate, immigration etc.
If you are looking for website, then you should find for wider topic like search for Narwhal only instead of it's population/growth
Hope this helps!
Answer:
Answer A: A key example of biotic and abiotic protagonists is the presence of rocky structures that exist in the mountains of southern Argentina (Patagonia) that thanks to them exist the ideal temperatures for the procreation of animals such as the Patagonian condor and the possibility of form nests in these rocky structures that secure their young.
Answer B:
The explanation for this is that they have populations that increase in number and have their niches realized and constant resources necessary to develop the species in this way, considering the dominant species in the area and the one that predominates, in the case of fundamental niches. , they are necessary and even obligatory niches for many populations, which if populations do not go to them, they die, extinguish, or decrease their number, that is why in the face of this reality made up of a fundamental niche since it is fundamental to persist life of the population.
Answer c:
Two key principles are: one, maintain the equilibrium, that is why one seeks to have an environmentalist position preserving nature, and two considering that we are part of that balance but that does not give us the right to break it with environmental contamination, intervention of natural food systems and many other factors.
Explanation:
Answer:
The correct answer would be - there could be microorganisms like bacteria present and consistency or texture would be not as expected.
Explanation:
Pasteurization is more of a safety process that helps in the elimination of microorganisms like bacteria and this process involves heating the liquid and cooling it down immediately to a very low temperature.
Homgenisation is the process that makes liquid particles evenly small and distributed equally which gives it consistency or texture and taste. Without these two processes, yogurt will have bacteria and inconsistency.
