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Current thinking has it that they don't exist. None have ever been observed, and most basic models of worm holes are unstable (they would collapse very quickly). There are some models which do allow for worm holes, but those models have not yet been accepted as true by most physicists; they are mainly models which ultimately aspire to become theories of everything and in order for worms holes to be stable they have to allow for certain exotic particles which are not currently part of the Standard Model of particle physics.
Carbon Dioxide gets into the plant by being absored through tiny, pore-like holes called Stomata. These microscopic holes are located in the leaves.
It gets the Carbon Dioxide form the air. It has holes in its leaves to set the air in called 'stomata'.
Expel oxygen, and absorb carbon dioxide.The stoma. Stomata is singular.
Propionibacterium shermanii is a subspecies of P. freudenreichii. It is used to make the holes in cheese, because it creates carbon dioxide bubbles.
the leaf has super little holes. The holes breathe in the carbon dioxide.
Since carbon can bond with up to four other elements at once, the model of carbon should have four holes.
Breads have holes in them because they emit carbon dioxide in the bread. The carbon dioxide expands more than the air and water in the bread, thus making large holes.
A chain.
Through holes in their leaves...
Current thinking has it that they don't exist. None have ever been observed, and most basic models of worm holes are unstable (they would collapse very quickly). There are some models which do allow for worm holes, but those models have not yet been accepted as true by most physicists; they are mainly models which ultimately aspire to become theories of everything and in order for worms holes to be stable they have to allow for certain exotic particles which are not currently part of the Standard Model of particle physics.
To take in carbon dioxide and release oxygen
stomata
the leaf!
they get carbon dioxide by small holes called stomata.
polysaccharide
Cheeses that have holes have them because of carbon dioxide gas. Not all cheeses have holes because not all cheeses have the same texture, so in some cheeses holes are not made.