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What else can I help you with?
How do Indian pipes get food?
They are parasites of the fungi associated with plant roots.
Does parasites live in or on fungi?
in fungi
What causes bacterial food poisoning?
"Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness."
The difference between fungi and parasite?
Fungi are a group of organisms that obtain nutrients by breaking down dead organic matter or by forming symbiotic relationships, while parasites are organisms that live on or in a host organism and rely on the host for nutrients, sometimes causing harm to the host. Fungi have a wide range of ecological roles, while parasites are specialized in relying on a host for survival.
Can parasites be protozoa fungi or multicellular organisms?
Yes, parasites can be protozoa, fungi, or multicellular organisms. Common examples include protozoan parasites like Plasmodium (causative agent of malaria), fungal parasites like Candida (causative agent of yeast infections), and multicellular parasites like tapeworms and roundworms. Each of these types of parasites have adaptations to live and feed off their hosts.
What are four difference?
bacteria, viruses, fungi and parasites
Why are all fungi parasites?
It grows and lives on a host. Since the host provides the nutrients for life and the fungus grows off of that, it makes it a parasite. more info http://www.merriam-webster.com/dictionary/parasite
Organisms that lack chlorophyll and are parasites or saprophytes are classified as what?
They are fungi.
What is an organism that cannot live on its own?
Parasites and fungi.
What parasites might cause hair loss in a hamster?
Fungi.
How are ferns different fungi?
1. Ferns make their own food and fungi are saprophytes or parasites 2. Ferns are vascular plants and fungi belong to non-vascular category 3. The main plant body in ferns is differentiated into root, stem and leaves; fungi are mostly made up of filamentous mycelium.
Which micro organisms contaminate food?
Food can be contaminated by various microorganisms, including bacteria, viruses, fungi, and parasites. Common bacterial contaminants include Salmonella, E. coli, and Listeria, while viruses such as Norovirus and Hepatitis A can also pose risks. Fungi, particularly molds, can lead to spoilage, and parasites like Giardia can contaminate food through improper handling or water sources. Proper food handling and hygiene practices are essential to minimize the risk of contamination.
