Answer: Single celled eukaryotic organism
The brain is incorrect. Its the nucleus (the brain is an organ not a organelle)
hope that helps :)
Answer:
Stabilizing selection
Explanation:
The process of natural selection selects a species in one of the three ways: stabilizing selection, directional selection and disruptive selection.
During the process of stabilizing selection, nature does not favour the extreme phenotypes of the population but the intermediate phenotype with the maximum number of population.
In the given question, the Robin laid four eggs, neither more than four nor less than four which could have more disadvantages than the advantages. Since the intermediate number of eggs is favoured by nature therefore the stabilizing pattern is observed.
Thus, Stabilizing selection is correct.
Answer:
The glycemic index allows you to compare the ability of foods to increase blood sugar (glucose) levels. In general, simple carbohydrates have a medium to high glycemic index. In the case of complex carbohydrates, this varies.
Explanation:
The Glycemic Index (GI) is a measure that provides information on how quickly blood sugar levels rise after eating a certain food. Low glycemic index foods are those that have a low content of sugars or simple carbohydrates and that help regulate blood glucose levels, the consumption of foods with a low glycemic index has been proposed as a prevention and / or management factor of obesity, cardiovascular diseases, type 2 diabetes mellitus and some types of cancer. Complex carbohydrates are made up of larger, more complex molecules and are found primarily in the form of starch and fiber. Foods high in fat or fiber are digested more slowly, so they also cause a slower rise in blood sugar. A food with a high GI raises blood sugar faster than foods with a medium or low GI. The GI is higher when foods do not contain fiber and they are easily digested, since they reach the bloodstream quickly, it is also higher if there is sugar or if cooking destroys part of the fiber and favors the digestion of food.
