You did not included your list of selections. Some general properties ascribed to DNA are storage and expression of information and variables through mutations. Replication, Transcription, Translation and Mutagenesis are the major functions of DNA in a cell. DNA nucleotides contain deoxyribose. DNA is double-stranded in the conservative mode, the original double Helix remains a complete unit and the new DNA double Helix is produced as a single unit. In the double=stranded DNA, Hydrogen bonds hold one complimentary strand to the other.
Hope this helps, I love Science.
Answer
The three metabolic pathways that make up aerobic respiration are really all parts of one larger pathway because the products of early pathways (like NADH) become <u>utilize</u> in the last one.
Explanation
Aerobic respiration is that type of respiration in which glucose molecule is broken down into CO2 and H2O in the presence of oxygen and 36 or 38 ATP molecules are produced.
Aerobic respiration complete in four main steps:
1. Glycolysis
In this step glucose is broken down into 2 molecules of pyruvate acid along with the production of 2 ATP molecules and 2NADH.
2. Oxidation of pyruvate
In this step pyruvate are oxidized in the presence of co-enzyme A to become Acetyl Co-enzyme A. Again 2NADH are formed in this step.
3. Kreb Cycle
It occus in mitochondria. Here acetyle coenzyme A enter Carbon fixation, reduction and regeneration phase. In this cycle 6 NADH, 2FADH2 and 2ATP are formed.
4. Electron transport chain
All NADH that are produced in above steps get oxidize and help in the production of ATP along with the release of electron and proton that help in the formation of water.
Volcanic Ash - C
Cinders - A
Bombs - B
This colored pigment is known as Hemoglobin. Hemoglobin is contained in the red blood cells of vertebrates and gives these cells their red color.
Answer:
Here is some research:
The Purpose of Pasteurization
To increase milk safety for the consumer by destroying disease causing microorganisms (pathogens) that may be present in milk. To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.
>3
