Answer:
Earth's climate has gotten consistently warmer over time.
Answer:
This is due to the event of Speciation that happened for the rodents in Island B but not for the rodents in Island C.
Explanation:
- Due to splitting of the population,
- The sub-population of rodents formed in Island B are B1 and B2.
- The sub-population of rodents formed in Island C are C1 and C2.
- In case of Island B, each of the B1 and B2 sub-populations that got split from each other developed certain mutations that were necessary for them to adapt to the particular diverse environment each of them were exposed to, through the period of 50,000 years. These mutations were so varied that reproductive isolation was generated between them that resulted in each of them to develop into different species.Hence, speciation happens here and B1 and B2 are incapable of inter-breeding.
- In case of Island C, each of the C1 and C2 sub-populations that got split might have got exposed to similar environmental change or no environmental change or the environmental change might have been too small to cause drastic change in each of the sub-populations. As a result of this the two sub-populations might have acquired certain mutations to adapt to the environment each of them were exposed to, through a period of 100,000 years. These mutations might not have been too variable or contrasting to cause reproductive isolation between C1 and C2. Hence, no new speciation happens here and C1 and C2 are capable of inter-breeding.
They are descended from wild plants.
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
