3.) Testing multiple variables.
Sponges are organisms that are members of phylum prolifera, they are simple multicellular animals without a mouth, muscles, heart or brain.Sponges's tissues contains collar cells and amoebaocytes in its tissues. They feed by drawing water in through their pores and filter out food particles. Sponge larvae are more animal-like than adult sponges because they are free-swimming organisms.
Entire muscles are encased in the epimysium. The perimysium, which is connected to the epimysium, separates groups of muscle fibres into fasciculi. Individual muscle fibres are encircled by a delicate network of connective tissue fibres, blood arteries, lymphatic vessels, and nerves called the endomysium.
The collagen fibres of tendons are made of endomysium, perimysium, and epimysium, and they serve as the tissue link between muscles and bones by indirect attachment. Intermittent perimysial junction plates serve as its connection to the perimysium.
The perimysium, which surrounds bundles of muscle fibres, the endomysium, which surrounds individual muscle fibres, and the epimysium, which surrounds the muscle, are the three scale levels at which connective tissue of the muscle may be identified.
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Much more because you have a weather nation over the other.
c. Glucose and ATP are produced in glycolysis and used in fermentation.
Glycolysis is the process of breaking down glucose to produce energy. It generates two pyruvate molecules, ATP, NADH, and water. The process occurs in a cell's cytoplasm and does not require oxygen. It can be found in aerobic and anaerobic organisms.
Glycolysis is a cytoplasmic pathway that converts glucose into two three-carbon compounds while producing energy. Phosphorylation traps glucose with the help of the enzyme hexokinase.
Fermentation is a metabolic process that involves the action of enzymes to produce chemical changes in organic substrates. It is narrowly defined in biochemistry as the extraction of energy from carbohydrates in the absence of oxygen. Fermentation is an ancient method of food preservation. The method is still used today to make wine, cheese, sauerkraut, yogurt, and kombucha.
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