A prolonged period of photorespiration would affect a plant, giving a significant evolutionary advantage to plant species in dry climates.
<h3>What is the difference between photorespiration and respiration?</h3>
One of the basic differences between photorespiration and respiration concerns the effect of O2 on the two processes. Respiration saturates when O2 reaches approximately 2%, while photorespiration does not reach saturation in a pure O2 atmosphere.
<h3>Under what conditions does photorespiration occur?</h3>
Photorespiration is an expensive metabolic pathway that occurs when the Calvin Cycle enzyme rubisco acts on oxygen instead of carbon dioxide.
With this information, we can conclude that A prolonged period of photorespiration would affect a plant, giving a significant evolutionary advantage to plant species in dry climates.
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The Predator from an Ethiopian Highlands ecosystem is the Wolf. The Wolf is
regarded as a Carnivore and it gets its food from preys through Predation.
<h3>What is a Carnivore?</h3>
Carnivores refer to animals which feed on flesh . Carnivores are mainly
secondary or tertiary consumers in the ecosystem.
They prey on herbivores such as
The prey animal can be classified as Herbivores in terms of feeding
relationships. Herbivores feed on primary producers known as plants.
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Answer:
False
Explanation:
In osmosis, water always moves from an area of higher water concentration to one of lower concentration.
Answer:
Chemical digestion actually starts in the mouth when our saliva mixes in with the food. So, A. wouldn't really be correct. It's not the molars that are doing the chewing, but rather your jaw muscels. I don't even know what pepsin is... <u>C. would probably be your best bet because it's your saliva that breaks down your food and helps you chew it.</u> And D. your tongue just helps to move the food around...
Explanation:
Hope this helps you!!!
<u>Answer</u>: Option b false
<u>Explanation</u>:
- Refrigerating or freezing foods <em>does not kill all or most of the bacteria</em> in the food as lowering the temperatures of the food only renders the microbes present in it <em>inactive</em>. As soon as the food is brought back to normal temperature, the microorganisms present in it become active again.
- The advantage of freezing food is only limited to the fact that once the food is frozen, all the microbes be it fungus, bacteria etc. become inactive and do not multiply and thus, freezing prolongs the shelf life of food, however once this food is thawed the micro organisms again become active and start multiplying and can easily cause food borne illness.
- So, the only way to kill the micro organisms present in the food is to cook the food to correct temperatures and not freezing.
