Answer:
what is the question? please let me know
1. The RNA that has an amino acid attached to it, and that binds to the codon on the mRNA, is called a tRNA.
tRNA are molecules involved in protein synthesis (translation) and those molecules connect codons from mRNA with the amino acids they encode.tRNA has anticodone that binds to mRNA codone.
2. The process, performed by the ribosome, of reading mRNA and synthesizing a protein is called translation.
Translation is a process of gene expression in which proteins are synthesized (translated from the codons on mRNA).
3. Initiation of translation always happens at the start codon of the mRNA.
Translation process can be divided into three stages: initiation (starting off), elongation (adding amino acids to peptide chain that is going to become protein) and termination (finishing up).
4. Amino acids are attached to tRNA by enzymes called aminoacyl-tRNA synthetase.
These enzymes are part of the elongation stage of translation and they catalyze the adding of amino acids.
5. Termination of translation happens when the ribosome hits a stop codon on the mRNA.
Termination is the stage in which the finished polypeptide chain (future protein) is released from the ribosome.
Answer:
the answer is the ureters
Explanation:
The analysis of total microbial genomes in an environment is called metagenomics and the total microbial genomes in an environment (or the total microbial community itself) is called a microbiome.
<h3><u>
Explanation:</u></h3>
The study that is associated with the genetic materials that are obtained directly form the sample in an environment refers to the term Meta genomics or ecogenomics or community genomics. It can be considered as the process through which the meta genome is produced.
The genetic material of the microbes such as fungi, bacteria, viruses and protozoa refers to microbiome. These microbes lives inside the body of humans. The weight may range upto 5 pounds for these microbiomes. Micorbiomes are the total number of micro genomes that are present in the environment.
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
