Difference between nitrification and dentrification
Explanation:
Nitrification and denitrification are part of the nitrogen cycle
Nitrification is the process of conversion of ammonium to nitrate by nitrifying bacteria like Nitrobacter and Nitrosomonas
Denitrification is the process of reduction of nitrate to nitrogen gas by denitrifying bacteria like Pseudomonos, Lactobacillus etc.
Nitrifying bacteria are autotrophs and grows slowly and need aerobic condition. Denitrifying bacteria are hetertrophs and grows rapidly and need anaerobic conditions.
Nitrification requires a pH of about 6.5 to 8.0; denitrification takes place at 7.0 to 8.5
Nitrification provides soluble nitrates readily available in the soil to be easily absorbed by the roots.
Denitrification processes are used in wastewater or effluent treatment plants.
Answer:
Adult cottonmouths are brown.
Explanation:
An observation is a fact that you can clearly see and don't have to guess if it is true or not.
Negative: Blood Glucose. The pancreas is releasing more and more insulin in order to get glucose levels in the blood back to a set point.
Positive: Estrogen levels. The anterior pituitary releases estrogen at different levels and the levels fluctuate.
Answer:
Some examples of predator and prey are lion and zebra, bear and fish, and fox and rabbit.
Explanation:
Even if the bacteria is absent from the food, several fungi, mycotoxins, protozoa me be present in the food.
- Foods are rarely sterile and often contain natural chemical substances. They contain a diverse population of microbes that come from many sources of the natural micro flora.
- From the time of harvest to the time of preparation and consumption, microbes contaminate the food.
- A food's microflora is primarily influenced by the type of microbe, the features of the food, contamination, and the conditions during preparation and storage.
- Foods may contain bacteria, fungus, protozoa, algae, viruses, and other microbial species.
- The absence of bacteria does not guarantee that the food is safe to consume because there may still be enterotoxins, mycotoxins, fungi, and other difficult-to-identify microorganisms present.
learn more about food microflora here: brainly.com/question/15936720
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