Lysosomes clean up the cell. Can be compared to the odor killer “lysol” to help people remember
Answer:
d.during only prophase I and involves exchange between chromatids of homologous chromosomes.
Explanation:
Crossing over is the event that occurs during the pachytene stage of prophase I of meiosis I and results in the formation of new gene combinations, that is, recombination. During pachytene of prophase I, the synapsed homologous chromosomes exchange the genetic segments between them.
To facilitate recombination, synaptonemal complex assists in pairing the homologous chromosomes together during the zygotene stage of prophase I. Zygotene is followed by pachytene. A cut in two non-sister chromatids of a homologous pair, exchange of the broken segments followed by ligation results in recombination. Prophase II does not include crossing over.
Answer:
hydrogen bond
Explanation:
i think because humans have water in the body that has hydroden maybe
Answer:
The density of the liquid is 0.87 g/ml
Explanation:
Density = 17.4g divides 20ml = 0.87 g/ml (rounded to one significant figure)
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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