Biologist study life at all levels of organization and complexity .atoms genes atom MOLECULE ,CELL,TISSUE,ORGANS,ORGANISM POPULATION, EARTH ,SOLAR SYSTEM AND GALAXIES
Answer:
A hummingbird feeding: Mutualism
Explain Interaction: The hummingbird drinks the nectar from the flower and the hummingbird may help pollinate the flower.
I'm a bit confused by the plants on the floor one.
Plants on a Forest Floor: Competition
Explain Interaction: The plants on the forests floor compete with each other for the same resources. Both may not receive enough of those resources. Note: When I was around Middle School and High-school I was only taught mutualism, commensalism, and parasitism, so let me know if competition is not a choice your teacher gives you to choose from or wasn't taught to you
Flea bites human: Parasitism
Explain Interaction: The flea drinks the persons blood as food and the person is hurt. Flea bites can be itchy and become painful. Fleas may also also carry disease.
Clownfish in Anemone: Mutualism (although I hear some people say commensalism)
Explain Interaction: The anemone provides protection and a place to live for the clownfish. The anemone may eat bits of food left over from the clownfish.
Answer:
It is a method of isometric muscle testing.
Explanation:
The manual muscle testing is used to determine the extension and degree of muscular weakness as a consequence of a disease, injury or disuse.
The results obtained from tests and exams provide a data planning base, so that the physician can plan a therapeutic procedure and periodic retesting for the patient.
The manual muscle testing requires no equipment other than the examiner's hands, it is highly portable and inexpensive, however this type of testing provides muscle strength data at only one point of ROM.
Answer:
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC.
Answer:
the higher the value of the coefficient of friction, the greater the
resistance to sliding.
