Esophagus
Stomach
Small intestine
Large intestine
Cloaca
That's just the alimentary track (minus the couple that come before esophagus such as mouth and pharynx) so if you need digestive glands and accessory organs let me know cause I know those too
Answer:
lytic, because of the quick onset of symptoms after infection
Explanation:
As seen in the question above, the SARS virus tends to develop symptoms very quickly when it is infecting a person. This speed in the development of symptoms is a characteristic of the lytic cycle, in relation to the reproductive cycle of viruses. This is because in the lytic cycle, a virus can infect many cells at once, which accelerates the development of the disease. This cycle allows the virus to use all of the cell's biological machinery to reproduce more copies of the virus. When these copies are ready, the virus causes the destruction of the host cell and the release of new viruses to other cells, where the whole process will be repeated. This is all done very quickly.
The lysogenic cycle does not cause the rapid infection of thousands of cells, since it is necessary that there is an adaptation between the DNA of the cell and the DNA of the virus. This slows down the infection process and, therefore, symptoms appear more slowly.
Through the roots which soak up the water from surrounding soil
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
brainly.com/question/15087595
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