When the mutation is more beneficial compared to the current alleles
El estado de oxidación, a veces denominado número de oxidación, describe el grado de oxidación de un átomo en un compuesto químico. utilicé un traductor porque hablo inglés, así que lo siento si algo escrito aquí está mal
Aerobic respiration is a biological process that takes energy from glucose and other organic compounds to create a molecule called Adenosine TriPhosphate (ATP). ATP is then used as energy by nearly every cell in the body -- the largest user being the muscular system. Aerobic respiration has four stages: Glycolysis, formation of acetyl coenzyme A, the citric acid cycle, and the electron transport chain.
The first step of aerobic respiration is glycolysis. This step takes place within the cytosol of the cell, and is actually anaerobic, meaning it does not need oxygen. During glycolysis, which means breakdown of glucose, glucose is separated into two ATP and two NADH molecules, which are used later in the process of aerobic respiration.
The next step in aerobic respiration is the formation of acetyl coenzyme A. In this step, pyruvate is brought into the mitochondria to be oxidized, creating a 2-carbonacetyl group. This 2-carbon acetyl group then binds with coenzyme A, forming acetyl coenzyme A. The acetyl coenzyme A is then brought back into the mitochondria for use in the next step.
The third step of aerobic respiration is called the citric acid cycle -- it is also called the Krebs cycle. Here, oxaloacetate combines with the acetyl coenzyme A, creating citric acid -- the name of the cycle. Two turns of the citric acid cycle are required to break down the original acetyl coenzyme A from the single glucose molecule. These two cycles create an additional two ATP molecules, as well as six NADH and two FADH molecules.
The final step in aerobic respiration is the electron transport chain. In this phase, the NADH and FADH donate their electrons to make large amounts of ATP. One molecule of glucose creates a total of 34 ATP molecules.
Hope this helps!
Answer: Option A) the Golgi bodies and their vesicles.
The most likely explanation for the bad taste of meat that has "freezer burn" from repeated freezing is the destruction of the Golgi bodies and their vesicles.
Explanation:
Since the Golgi bodies serves as sacs for synthesis, packaging and distribution of materials in the cell, the long sharp crystals of ice will spear through the cell membrane, and then through the Golgi bodies and their vesicles.
This would cause them to spill their contents into the cytoplasm alongside the forceful withdrawal of fluids from the vesicles of Golgi bodies for freezing.
Thus, destruction of Golgi bodies and their vesicles most likely explain the bad taste of meat
