<span>1.Pour the raw milk into a stainless steel pot.
2.</span>Heat the milk to 110 degrees F (it's still raw at this temperature).<span>
3.</span><span>Add 1 packet of your direct-set starter culture to the milk.
4.</span><span>Stir the milk and starter together gently until combined.
</span>5.<span>Pour the mixture into the yogurt maker jars.
</span>6.<span>Put the jars into the yogurt maker (without the lids).
</span>7.<span>Turn on the yogurt maker and incubate the yogurt for about 7-8 hours until the yogurt has set.
</span>8.<span>Remove the jars from the yogurt maker, screw on the lids, and store in the fridge.
</span>9.<span>Yogurt is good for up to 2 weeks.</span><span>
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B) cell because all living things are made up of cells
Compressibility is a chemical property because it’s made more compact
The right answer is 5.
To answer this question it is sufficient to take the same approach as the one that concluded that each amino acid is equivalent to 3 codons.
We have 17 amino acids, each of which must have at least one unique code (having two nucleotides A and T)
.
it is enough to apply this time to count the number of possible codons to be generated according to the number of nucleotides:
nucleotide set ^ number of nucleotides = number of codons
.
2 ^ 1 = 2 (<17)
2 ^ 2 = 4 (<17)
2 ^ 3 = 8 (<17)
2 ^ 4 = 16 (<17)
2 ^ 5 = 32 (> 17)
So, each amino acid has a codon of 5 nucleotides.
