Answer:
A. Conduct impulses faster.
Explanation:
Myelinated axons are called that way due to the myelin sheath that surrounds them. Myelin has an insulation property so electrical impulses cannot travel through it, except on certain sites called Nodes of Ranvier. In order for electrical impulses to be conducted on myelinated axons they must "jump" from one Node of Ranvier to the next, and thus conduction is faster. This is called saltatory conduction.
The Drilling sample of the Seafloor spreading theory helped in determining rock ages on the floor of ocean.
Explanation:
The formation of crusts of ocean by the process of volcanic eruptions in the ridges of the middle ocean is the theory of seafloor spreading proposed by Hammond Hess. The movement of tectonic plates continuously forms sea floors through spreading of seafloor. The several evidences in support of this theory has been seen, of which some are – molten material eruptions, magnetic stripes in rocks and rock ages.
The drilling evidence is the final one that was proved by taking samples of rock by drilling in ocean and by bringing them with pipes. The observation of these rocks proved that older rocks were collected from farther ridges and youngers are found in the central ridges.
A three banded isoenzyme pattern with a 1:2:1 intensity ratio indicates a <u>dimeric</u> protein.
- Isozyme is a multimeric forms of enzyme having similar specificity of the substrate but differences in kinetics and molecular weights of the enzymes.
- The banding patterns of isozyme observed from electrophoresis is related to the genetic conditions in which different combination of polypeptide chains exhibited under the mendelian principles.
- Hence with the intensity of 1:2:1 ratio, three banded phenotypes are formed having two homomeric and one heteromeric form from the dimeric protein in both multiple alleles at single loci and multiple /single allele at multiple loci.
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The answer is two and four hope this helps
Answer:
Alcohol and carbon dioxide
Explanation:
Fermentation is a process carried out mostly by two organisms namely: bacteria and yeast. The bacteria converts sugar molecules to lactic acid, hence, it is called LACTIC ACID FERMENTATION. However, on the other hand, the YEAST converts sugar molecules to ALCOHOL (ETHANOL) and CO2.
Yeast is an organism capable of undergoing both aerobic and anaerobic (fermentation) respiration depending on the availability of oxygen. This fermentation process enables it produce fermented foods e.g beer, yoghurt by producing ALCOHOL as a product.
