Thảo luận và trả lời các câu hỏi sau:

   - Giun cái dài và mập hơn giun đực có ý nghĩa gì?

   - Nếu giun đũa thiếu lớp vỏ cuticun thì số phận chúng như thế nào?

   - Ruột thẳng và kết thúc tại hậu môn của giun đũa so với ruột phân nhánh của giun dẹp (chưa có hậu môn) thì tốc độ tiêu hóa ở loài nào cao hơn? Tại sao?

   - *Nhờ đặc điểm nào giun đũa chui được vào ống mật và hậu quả sẽ như thế nào?

1 câu trả lời

 - Kích thước con cái to hơn có ý nghĩa trong sinh sản vì chúng sinh sản rất nhiều

   - Vỏ cutincun có vai trò như bộ giáp bảo vệ chúng không bị tiêu hủy bởi dịch tiêu hóa ở ruột → nếu thiếu sẽ bị tiêu hủy → chết.

   - Ruột thẳng và kết thúc tại hậu môn của giun đũa tiến hóa hơn vì con đường dẫn truyền thức ăn ngắn hơn và giun đũa vừa tiêu hóa vừa hấp thụ chất dinh dưỡng → hiệu quả tiêu hóa nhanh và hấp thụ nhiều chất dinh dưỡng.

   - Đặc điểm cơ thể thuon dài như chiếc đũa thon gọn 2 đầu → chui được vào ống mật. khi chui được vào cơ dọc phát triển dẫn đến hậu quả bị tắc ống mật, ruột mất chất dinh dưỡng, gây độc tố cho cơ thể.

   → Cơ thể vật chủ ngày càng ốm yếu, xanh xao, gây đau bụng.

Câu hỏi trong lớp Xem thêm

MICROWAVING Microwaving is a method of cooking where food is bombarded by microwaves, usually within an appliance called a microwave oven which excite the water, fat and sugar molecules, thereby heating (cooking) both the outside and center of the food at the same time. (1)………………… (A common myth is that a microwave oven cooks from the center of the food outward. This appears to happen because heat generated at the surface escapes more readily from the surface of the food into the surrounding air.) One advantage of microwaving is that small amounts of food can be heated very quickly, making it useful for reheating leftovers. The disadvantage is that food which is microwaved does not undergo some of the chemical reactions, such as browning, which makes the food visually attractive. Primitive microwave ovens often do not cook evenly, leading to a concern that bacteria easily killed by more traditional cooking methods may survive the quick cooking time in "cold spots", though the food item as a whole is cooked to a safe average temperature. (2) …… Some high-end microwave ovens are combined with a convection oven which basically cook the food using microwave and hot air simultaneously to achieve both the fast cooking time and browning effect. (3) ………………… However microwave ovens are used in some fast food chains and special microwave bags are available for cooking fowl or large joints of meat. Professional chefs generally recommend using microwaves for a limited set of tasks, including: melting fats (such as butter) and chocolate, cooking grains like oatmeal and grits, cooking rice, thawing frozen meats and vegetables before cooking by other methods and quickly reheating already-cooked foods. Using a microwave to boil water is potentially dangerous, due to superheating. In a microwave, water can be raised quickly to a temperature above the boiling point before major bubbles form, especially if it is purified and in a very clean glass vessel. (4) ………………… This effect is rare, even for scientists who try to deliberately recreate it, and any seed whatsoever for boiling is likely to prevent the problem. Boiling water with, for instance, a teabag already in it will prevent any dangers by providing a seed, as will using a mug that is not perfectly clean. The risk greatly increases when water has already been boiled once in the same container. This situation can occur if the user of the oven boiled the water once, forgot about it, then came back later to boil it again. The first time the water boils, the seed bubbles (microscopic bubbles of air around which larger steam bubbles grow) are used up and largely eliminated from the water as it cools down. When the water is heated again, the lack of seed bubbles causes superheating, and a risk of a steam explosion when the water's surface is disturbed. Placing something in the water before heating can mostly alleviate this risk. If you are planning to mix something with the water, say tea or hot chocolate, adding it before heating will insure that the water boils. Otherwise, placing a wood object, for instance a chopstick, in the water before heating will also work. Care should be taken when removing heated water from a microwave. Make sure that the hands are protected from possible liquid boil-over, place the container on a level, heat-proof surface and stir liquid with a warm spoon. Also, never add powdered substances (such as instant coffee or cocoa mix) to the container taken from the microwave, due to the addition of all those seed bubbles and the potential for violent, spontaneous boiling. (5) ………………… Metal objects, such as metal utensils, in a microwave oven can lead to dangerous situations. Metals do not absorb microwaves effectively. Instead, metals reflect microwaves, thereby preventing the latter from reaching the food. (6) ………………… Thin metal layers, such as metal foil and mugs with metal trim can melt or burn due to the strong electrical currents that are generated in metal objects. However, small solid metal objects, such as spoons, in combination with a large amount of absorbing food or liquid, normally do not lead to problems. This article is licensed under the GNU Free Documentation License. It uses material from the Original Wikipedia article.

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