Answer: Variation in a characteristic that is a result of genetic information from the parents is called inherited variation . ... This is because they get half of their DNA and inherited features from each parent. Each egg cell and each sperm cell contains half of the genetic information needed for an individual.
Explanation:
Genetic information from the parents is the result of variation.
The subdural space is the space that exists between the meningeal layer of the dura and the arachnoid mater.
<h3>What is subdural space?</h3>
The subdural space which is also called subdural cavity, is a space within the dura mater that collects blood from the small veins of the brain so we can conclude that subdural space is the space that exists between the meningeal layer of the dura and the arachnoid mater.
Learn more about veins here: brainly.com/question/393019
The energy associated with motion is kinetic energy
Answer:
Based on the WMM2020 coefficients for 2020.0 the geomagnetic north pole is at 72.68°W longitude and 80.65°N latitude, and the geomagnetic south pole is at 107.32°E longitude and 80.65°S latitude.
Explanation:
Explanation:
Alcoholic Fermentation is a biological fermentation process in the absence of oxygen (- O2), caused by the activity of some microorganisms that process carbohydrates (as a rule, sugars: for example, glucose, fructose, sucrose , that is, any substance that has the empirical form of glucose, that is, a hexose) to obtain as final products: an alcohol in the form of ethanol (whose chemical formula is: CH3-CH2-OH), carbon dioxide ( CO2) in the form of gas and adenosine triphosphate (ATP) molecules consumed by the microorganisms themselves in their anaerobic energy cellular metabolism. The resulting ethanol is used in the production of some alcoholic beverages, such as wine, beer, cider, cava, etc. At present, ethanol has also begun to be synthesized through large-scale industrial fermentation to be Used as a biofuel.
Alcoholic fermentation has the biological purpose of providing anaerobic energy to unicellular microorganisms (yeasts) in the absence of oxygen from glucose. In the process, yeasts obtain energy by dissociating glucose molecules and generate alcohol and CO2 as waste. The yeasts and bacteria that cause this phenomenon are very common microorganisms in fruits and cereals and contribute greatly to the taste of fermented products (see sensory evaluation) One of the main characteristics of these microorganisms is that they live in completely lacking environments of oxygen (O2), especially during the chemical reaction, and that is why alcoholic fermentation is an anaerobic or anaerobic process.
