Foods can be spoiled by food microorganisms or through enzymatic reactions within the food. Bacteria, yeast, and molds must have a sufficient amount of moisture around them to grow and cause spoilage. Reducing the moisture content of food prevents the growth of these spoilage-causing microorganisms and slows down enzymatic reactions that take place within food. The combination of these events helps to prevent spoilage in dried food.
Answer:
By removing the two herbivores from the community and then estimate the population of each primary producers with time.
Explanation:
The best way to determine which of the primary producer is competitively dominant would be by removing the two herbivores from the community and then study the population of each primary producers with time. A more thriving population in the absence of the predatory herbivores can be deduced to be the dominant species when it comes to competition.
The removal of the herbivores would be necessary because selective predation can favor the thriving of one primary producer over the other and would not be a fair playing ground for competition.
<u>Hence, in the absence of predators, the primary producers would have a fair ground to compete with each other, and with time, a better thriving one can be said to be competitively dominant.</u>
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I believe D because if the fertilizer had a concentrated source of nitrate (which plants do need) then when watering that can go into the ground water which is underground <span />
Answer:
they provide the body with energy
Explanation:
Carbohydrates are your body's main source of energy: They help fuel your brain, kidneys, heart muscles, and central nervous system. For instance, fiber is a carbohydrate that aids in digestion, helps you feel full, and keeps blood cholesterol levels in check.
