Answer:
Overall, this uptake of water at the roots, transport of water through plant tissues, and release of vapor by leaves is known as transpiration
Explanation:
Answer:
Nitrate
Nitrate is the form of nitrogen most used by plants for growth and development. Nitrate is the form that can most easily be lost to groundwater. Ammonium taken in by plants is used directly in proteins. This form is not lost as easily from the soil.
Explanation:
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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