<span>A) Archaea and Cyanobacteria is you answer im prity sure</span>
all living things are composed of cells
cells are the basic units of structure and function in living things
all cells are produced from other cells
<span>True predation is when a predator kills and eats its prey. Some predators of this type, such as jaguars, kill large prey. They tear it apart and chew it before eating it. Others, like bottlenose dolphins or snakes, may eat their prey whole. In some cases, the prey dies in the mouth or the digestive system of the predator. Baleen whales, for example, eat millions of plankton at once. The prey is digested afterward. True predators may hunt actively for prey, or they may sit and wait for prey to get within striking distance.
In grazing , the predator eats part of the prey but does not usually kill it. You may have seen cows grazing on grass. The grass they eat grows back, so there is no real effect on the population. In the ocean, kelp (a type of seaweed) can regrow after being eaten by fish.</span>
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.
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Not all Protists are unicellular so answer choice 4 is false.
