<u>Answer</u>:
There are a number of lipids that are found in foods and contribute to various functions in the body. Triglycerides are the most common lipid found in food and in the body; they consist of a <u><em>Glycerol</em></u><u> </u>backbone attached to three fatty acids.
Fatty acids are classified based on the degree to which the carbon chain is saturated with <u><em>Hydrogen</em></u>
A fatty acid is <u><em>saturated </em></u>if it contains no carbon-carbon double bonds, <em><u>polyunsaturated </u></em>if it contains two or more carbon-carbon double bonds, and<em><u> monounsaturated </u></em>if it has only one carbon-carbon double bond.
The unsaturated fatty acids can exist in one of two structural forms: the <em><u>trans </u></em>form occurs when hydrogens on both carbons forming the double bond lie on opposite sides of that bond.
When hydrogens on an unsaturated fatty acid lie on the same side of the carbon-carbon double bond, a <u><em>cis </em></u>formation exists.
Answer:
Mitochondria are famed as the energy factories of eukaryotic cells, the seat of an array of membrane-bound molecular machines synthesizing the ATP that powers many cellular processes.
IV only
Plate IV will only have the trangenic E Coli hence will have the highest percentage of bacteria that are expected to produce insulin.
Explanation:
The transgenic <em>E. coli </em>will have taken up the plasmid with the insulin and <em>amp</em> genes hence they will be able to survive and grow in amplicilin antibiotic.
In plate IV, the wild type <em>E. coli</em> will be eliminated by the antibiotic (because they do not have the gene for resistance) hence providing no competition for resources, in the agar, with the transgenic <em>E coli</em>. This will ensure optimal growth for the transgenic <em>E coli</em> even, than in plate III, producing highest percentage of insulin.
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Possibility of acid rain will increase
Answer – C (Using instruments that have not been calibrated).
When the integrity of an instrument’s calibration has been compromised (usually due to exposure to a shock, vibration, or physical damage), it needs to be calibrated; failure to do this inevitably leads to inaccurate measurement; this is a very common measurement error.