The "feathering" characteristic of the gills in the crayfish is important because A. the "tips" of the feathers are able to attach oxygen molecules

B. the feathering increases the surface area through which oxygen can diffuse

C. the carapace's rough surface shreds the tissue over time, which allows oxygen to diffuse more efficiently over time.

D. the thinner the gill tissue is, the easier oxygen can diffuse into the blood.