Radiation is the thermal energy transfer
I’m not entirely sure but I think it’s eyes to the brain
Answer:
both characteristic represent mitosis
Answer:
- Interruption in the genetic flow between separated groups
- The emergence of new mutations in each of the groups, and their accumulation in time. Slow and gradual differentiation between populations.
- Genetic divergence by natural selection and reproductive isolation
- Prezigotic isolation mechanisms
Explanation:
Allopatric speciation consists of the geographic separation of a continuous genetic background that can give place to two or more new geographically isolated populations. These separations might be due to migration, extinction of geographically intermediate populations, or geological events. In this speciation, some barriers impede genetic interchange, or genetic flux, as the two new groups that are separated can not get together and mate anymore. These barriers might be geographical or ecological.
The process of allopatric speciation involves different steps that affect organisms:
- The emergence of the barrier.
- Interruption in the genetic interchange
- The occurrence of new mutations and their accumulation in time in each population. Slow and gradual differentiation.
- Genetic divergence by natural selection and reproductive isolation makes it impossible for the two groups to mate even if the barrier disappears.
- Prezigotic isolation mechanisms will be favored by selection if occurs a secondary contact between the new species in formation.
Answer: Glucose
Explanation:
The carbon dioxide produced in the experiment can be directly related to the energy generated after the fermentation process. The carbon dioxide is the byproduct of the chemical reactions in the ethanolic fermentation. Glucose substrate will yield the highest energy along with the highest producer of the carbon dioxide after the fermentation process conducted by yeast as compared to the fermentation process that was conducted by yeast with flour. The flour will offer a source of carbohydrates including starch and sugars. The yeast will find out sugar in the flour and ferment it. Glucose is readily available sugar for the action of yeast so more production of carbon dioxide is expected from glucose substrate.
