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Why can’t food chains go on forever?
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Compare and contrast the adaptations of free-living flatworms and parasitic flatworms
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Amylase becomes denatured at a temperature of 80°c. during an experiment to study the effect of varyingtemperature on enzyme activity, amylase’s reactivity with starch was measured at body temperature (37°c), andthen again at an increased temperature of 42°c. how would this increase in temperature affect the experiment
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Ais a group of individuals of the same that exist together in the same place at the same time
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Why can’t food chains go on forever?...
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