<span><span>There are choices for this question namely:
A. Its photons have the shortest wavelength in the visual spectrum
B. Its photons have the highest energy in the visual spectrum
C. Its photons have the longest wavelength in the visual spectrum
D. It is not considered a part of the visual spectrum
The correct answer is that </span>its photons have the longest wavelength in the visual spectrum<span>. Chlorophyll, being green in color (around 495 to 590 nm wavelength), reflects this wavelength; not absorbed. Mostly, the chlorophyll absorbs longer wavelengths of light such as red (around 680 nm wavelength) and blue to violet (around 400 to 480 nm wavelnegth). </span></span>
It's either the ophthalmic, maxillary, or the mandibular.
<span>a. What is one adaptation of a mangrove tree species that allows it to survive in its environment?
Answer: </span><span>Two key </span>variations they need are the flexibility<span> to survive in </span>wet<span> and </span>hypoxia<span> (no oxygen) soil, </span>and therefore the<span> ability to tolerate </span>briny<span> waters. Some mangroves </span>take away<span> salt from </span>briny water<span> waters through ultra-filtration in their roots.</span>
Answer:
Triassic Period (252 to 201 million years ago)
All continents during the Triassic Period were part of a single land mass called Pangaea. This meant that differences between animals or plants found in different areas were minor.
The climate was relatively hot and dry, and much of the land was covered with large deserts. Unlike today, there were no polar ice caps.
It was in this environment that the reptiles known as dinosaurs first evolved. Reptiles tend to flourish in hot climates because their skin is less porous than, for example, mammal skin, so it loses less water in the heat. Reptile kidneys are also better at conserving water.
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
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