Natural selection could not occur without environment, and a act on animal.
Answer:
species
Explanation:
use this acronym king pharaoh can order for general scientists. king for kingdom, pharaoh for phylum,can for class,order for order, general for genus and scientists for species
Which sense does not go through the thalamus?<span>One, this is the only sense that does not travel to the thalamus before accessing the fore brain. The thalamus, if you remember, is the relay center for all sensory signals. Nearly all receptors send signals through the thalamus first, which then sends the signals to the proper areas of the brain for perception</span>
Answer:
a monocot
Explanation:
Monocotiledoneas are plants that develop from a seedling with a single cotyledon. That is why we can say that maize is a monocotyledon.
Monocotyledons and dicotyledons are two classes of vegetables that belong to the angiosperm plants (plants with seeds contained within the fruits) and also phanerogams (flowering plants), currently classified as magnoliophytes, gathering approximately 230 thousand species. Monocotyledons are plants that have only one cotyledon in the seed. Cotyledons are the initial leaves of plant embryos.
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
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