Answer:
The correct answer to the question above is "PLATE COUNT TECHNIQUE"
Explanation:
DIRECT MICROSCOPIC OBSERVATION is the method of estimating the number of microorganism using microscope. Samples to be estimated are placed on microscope slides which allow few cells in a small volume to be counted. Then, the value determined is used to estimate the total number of cells mathematically. It is only difficult to aee small cells which may affect precision.
VIABLE COUNT is the estimation of the living cells in a given sample.
PLATE COUNT TECHNIQUE is used to estimate the number of viable cells that are present in a given sample of actively growing or dividing cells based on bacteria cells found on agar plate. A sample to be counted is diluted in a solution that will not kill the microorganisms, this is done to enable accurate counting as only living bacteria will be counted.
No there is no selective pressure that confers an advantage to those who do taste it.
<h3>What is PTC?</h3>
Despite the fact that PTC isn't found in nature, tasting other bitter substances—many of which are toxins—that do occur naturally has a high correlation with taste sensitivity.
In order to defend themselves from being eaten, plants develop a range of harmful substances. Early humans developed the capacity to distinguish bitter tastes as a safeguard against ingesting dangerous plants. There are roughly 30 genes in humans that produce bitter taste receptors. People may taste a large variety of bitter substances because each receptor can interact with a number of different molecules.
Learn more about Taste with the help of the given link:
brainly.com/question/26220534
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Answer:
fertilization
Explanation:
because the pollinators collect and spread pollen of different flowers to others and it help them grow
D. . They have contributed the same type of allele <span>for this gene.</span>
