To ensure timely replication of multiple relatively large chromosomes.
To detect predators by using the large size and flexible positioning of the external ears to channel sound waves into the ear canal.
<h3>What is thermoregulation ?</h3>
Mammals regulate their body temperature carefully and independently of their environment through a process called thermoregulation. A method of maintaining a constant internal temperature necessary for survival is temperature regulation.
- Poikilothermy and homeothermy are the two main reactions to changing environmental temperatures (TA) that animals display.
- Progesterone tends to promote heat conservation and higher body temperatures, whilst estradiol tends to increase heat dissipation, and both hormones have an impact on thermoregulation both centrally and peripherally.
Learn more about Thermoregulation here:
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Answer: the red thing pretend is blood and blue thing is water you first ta
Explanation:
Answer:
C. Phospholipids
Explanation:
So sorry if I am wrong, but I hope this helps!
The statements which describe the production of soy sauce are:
A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids that add to the flavor of the sauce
F. To produce soy sauce, yeast and a type of mold are added to a mixture of soybeans, wheat, and salt
Explanation:
Soy sauce is produced by the brewing and fermentation of a mixture containing soy beans, wheat, and salt along with water.
The fermentation process is a two-step process involving microbial actions through mold, yeast, and bacteria.
Traditional Japanese artisan production of soy sauce involves addition of mold to the raw material mixture. The mold commonly used is Aspergillus soyae which ferments the soya bean, wheat and salt mixture through its enzymes and breaks its complex molecules into simpler sugars, amino acids, and fatty acids. This forms a mixture called koji.
During the second fermentation process, koji is acted upon by yeast and lactic acid bacteria.
Enzymatic action of the yeast converts the simpler sugars into alcohol, and forms carbon dioxide and a other organic acids which enhances the flavor of the mixture which is now called the morami.
Morami is then acted upon lactic acid bacteria which also produce organic acids like glutamic acid, aspartic acid and other amines which define the unique flavor of the soy sauce.
