Answer:
C. They all use a cut and paste mechanism.
Explanation:
DNA transposons can go through a replicative or nonreplicative transposition.
The replicative transposition uses a "copy and paste" mechanism that consists of the introduction of a new copy of the transposable element in a new position, meanwhile <u>the old copy remains in the original position</u>. This determines an increase in the number of copies.
The nonreplicative transposition uses a "cut and paste" mechanism that consists of the cleavage of the transposable element from its position and its <u>insertion in a new position</u> without increasing the number of copies.
Retrotransposons, on the other side, move through RNA intermediates generated by the reverse transcriptase.
Answer:
The correct answer is A malate is stored in the large vacuoles.
Explanation:
During CAM malate is synthesized from oxaloacetate by malate dehydrogenase enzyme.The so formed malate is stored inside large vacuoles during night.
In the day time the guards cells of CAM plants get closed and malate is then discharged.The discharged malate is then transported into the chloroplast where the malate is converted to pyruvate and CO2.
The CO2 then enters into the calvin cycle .
Answer: The answers seem correct.
1. Active transport - the process in which energy is used to move the particles of a substance against a concentration gradient from a region where they are in lower concentration to a region whey are in higher concentration.
2. The answer chosen for #2 makes sense because energy is usually needed when you putting effort into doing an activity that includes some type of force. That means ions are using energy to be moved against the concentration gradient.
3. Volume makes sense for the last question since the cells are using a space (volume) to move material in and out by diffusion. The other options besides volume are unreasonable.
Answer:
The correct answer is- The warm Gulf Stream helps maintain moderate temperature in coastal regions in southern Florida.
Explanation:
<span>I believe is answer is the temperature is too low. If the main fermentation products will be always ethanol in the yeasts chosen for alcoholic fermentation, since the yeasts are growing well on the maltose, the temperature may be too low which causes poor extraction of color and tannins in red wines and can also cause sluggish fermentations and production of high levels of ethyl acetate.</span>
