Answer:
Hydrogen gas has the highest calorific value of 150 KJ/g among all the fuels. So, hydrogen gas is considered to be an extremely good fuel.
Explanation:
Answer: b. Webbed-toed mice survived better and reproduced more than mice without webbed toes.
Explanation:
Natural selection is a phenomenon that suggests that organisms that have a better structural and morphological advantage over the others have better chances of survival over the others.
The webbed toed mice have a survival advantage over the without the webbed toes because this can help the webbed toed mice to swim. The webbed toed trait will be beneficial and passed on to the next generation of the mice and the webbed toed mice will reproduce more than the mice without webbed toes.
Answer:
c. A bacterial cell that lacked receptors on its surface for that antibiotic
Explanation:
If the bacteria lacks the receptors on its surface meant for that antibiotic then it will be best defense for the survival of that bacteria. It is receptors which interact with the antibiotic so as to permit it inside the cell. Therefore, in the absence of receptors, it doesn't matter how much antibiotic is lying in the external environment of that bacteria, the antibiotic will not be able to enter the bacterial cell to kill it. Hence, the bacteria will be able to survive easily.
Subtractive process is used to form sculpture is by removing material from a block or mass of wood, stone, or any other material. This is usually done with sharpened tools.
Carving is one of the oldest sculptural techniques. Whereas, casting, modeling, and assembling are the other three techniques.
Sculptural materials that are soft, pliable, and are easily manipulated possess ephemeral property. Examples of such materials are plaster of Paris, wax, unfired clay, and plasticine<span>.</span>
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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