1.what is veterinary science?
2.what is biosecurity? why is it an important area of research?
3.what are microorganisms?
4.how do scientists study them?
5.why are veterinary ethics sometimes complicated?
6.what was the bai?
7.what is one discovery that the bai made?

1. (Veterinary Science) the branch of medicine concerned with the health of animals and the treatment of injuries or diseases that affect them.

2.Biosecurity is a series of measures to protect against the entry and spread of pests and diseases. It includes both protection of Australia's borders at ports and airports, and our practices and habits on properties to reduce the risk of disease or infestation.

3. Microorganisms are a microscopic organism, especially a bacterium, virus, or fungus.

4.

The methods for studying microorganisms

THE METHODS FOR STUDYING MICROORGANISMS.

Specimen collection: Nearly any object, common ones are body fluids and tissues, foods, water or soil. ...

The Five basic techniques to grow, examine and characterize microorganisms  INOCULATION  INCUBATION  ISOLATION  INSPECTION  IDENTIFICATION.

Using metagenomics, researchers can sequence 10,000 microbial genomes in a single experiment. By analyzing all the genes in a sample collectively, they can learn what biological jobs these microbes perform.

5. Attending veterinarians are responsible for choosing the treatment regimen for their patients. It is the attending veterinarian's responsibility to inform the client of the expected results and costs, and the related risks of each treatment regimen. Humane euthanasia of animals is an ethical veterinary procedure.

6. BAI is Bureau of Animal Industry

7.Bureau of Animal Industry stands for BAI. BAI discovered the parasite that caused Texas cattle fever.

Hope this helps :)

one centimetre is equal to 0.01 metres

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.