It's for sure not A because having thick fur will only make you hotter, and thus you will suffer a heat stroke. It's not C because small ears would not be long enough to provide you with cooling. That one does not make sense. It could be D, but the species would need to have alot of muscles in order to be consistently flapping there ears for the constant hear. Answer is B because it is the most logic, and the fewer amount of fur, the less hotter you will be, especially if your fur provides insulation.
Answer is B. Species B because fur would provide insulation.
The use of scientific name, which follows the rules of a standardized classification system.
<h3>Scientific classification of organisms</h3>
The scientific classification of organisms is known as the taxonomy. This system is used to categorise organisms into seven main divisions which include:
This system of naming organisms is accepted internationally. If the first person that named the killer whale used the scientific name which is <em>Orcinus orca,</em> the second person would have understood better.
Learn more about taxonomy here:
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Answer:
As a conclusion
Explanation:
A hypothesis is a tentative statement about the relationship between two or more variables. It is a specific, testable prediction about what you expect to happen in a study. A hypothesis is a prediction based on the theory being tested. The evidence can support the Hypothesis or invalidate the Hypothesis.
Answer:
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Explanation: