Vein because they have valves to prevent back flow of blood.
Osmosis is a passive transport which moves water molecules from higher to lower gradient.
<span>Osmosis then is the movement of water particles from which has water and from which has not and to provide it with the sufficient H2O.<span>
</span></span><span>The concentration of salt in water affects the rate of osmosis because it will determine how much water should be transported or excreted or to be taken in. The cellular process is keen to the salt concentration of its system thus making sure to maintain balance between the salt concentration the right amount of water must also be in its area of release for any expected occurences.<span>
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Visual traits, like cell shape and size, are the most important criteria for determining similarity between species. thus option C is correct.
<h3>
What is the significance of numerical taxonomy?</h3>
In biological systematics, numerical taxonomy is a categorization scheme that deals with the numerical grouping of taxonomic units according to their character states. Instead of employing a subjective assessment of their qualities, it seeks to construct a taxonomy using numerical procedures like cluster analysis.
The data produced can effectively be used in the design of better keys and classification systems because numerical methods are more sensitive in delimiting taxa. Numerous biological ideas that have long been accepted have been reexamined in the context of numerical taxonomy.
Learn more about numerical taxonomy here:
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Answer:
A: stands for “adenosine triphosphate”
B: is an energy molecule
D: contains energy in phosphate bonds
Explanation:
ATP molecule is the energy currency of cells. It can be converted to Adenosine diphosphate (ADP) when it loses one phosphate molecule or Adenosine Monophosphate (AMP) when it loses another phosphate molecule. It is composed of the three phosphates, a sugar and an Adenine nitrogenous base.
Its C
On large-scale cheese production, using bought-in cultures is essential because when the milk is coming from multiple farms, often collected over several days, and is pasteurised, the cheese-maker needs to repopulate the milk with lactic acid bacteria in order for it to acidify and to prevent 'bad' pathogenic bacteria
