Answer:
Yes
Explanation:
A gene pool is the sum total of all the genes(sum of alleles)of a species and population at any given time is known as gene pool.
The new species are created in nature by four mechanisms such as geographic isolation (allopatric speciation), reproductive isolation (sympatric speciation), mating behaviour (parapatric speciation).
Due to any of these factors when population acquire unique changes in their genes and enough changes have been introduced in the gene pool of the population with time, two population become distinct from each other and not able to interbreed leads to the formation of new species.
Answer:
D. ionic bond
Explanation:
Due to electron deficiency in a metal cation, they cannot form a covalent bond beacuse it means to share electrons. By contrast metal cation seek for electrons. In an ionic bond, one atom give electrons, while another atom recevie electron. Because of that, this is the better option to metal cations.
to be in kg/mL. What you need to do first is write 22.4 kg/L over 1. Divide this by 1000 because there are 1000 mL per L. Your equation will look like 22.4 kg/L over 1 divided by 1000/1. You end up getting .0224 kg/mL.
Answer:
Aquatic plants that live underwater have leaves with large air pockets inside that allow the plant to absorb oxygen from the water.
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
<em><u>hope</u></em><em><u> </u></em><em><u>it's </u></em><em><u>help </u></em><em><u>you</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>! </u></em>
<em><u>please </u></em><em><u>mark </u></em><em><u>as </u></em><em><u>brain </u></em><em><u>list</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>.</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>!</u></em><em><u>! </u></em>
<em><u>#</u></em><em><u>rishu</u></em>