A(n) <u>anticondon </u>is a group of three bases on trna that is complementary to a specific mrna codon. poly-a tail cap codon anticodon
The main function of an anticondon is to form a pair with the condom by mating in order to form an RNA chain, this chain is a sequence of three nucleotides that form a unit of genetic code in a transfer RNA molecule.
<h3>What is molecule?</h3>
It is the union of two or more atoms by chemical bonds, conserving the physical and chemical properties of that substance.
For example: the water molecule is H2O.
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It is limited by the number of primary producers
The geologic features that help scientists to determine the relative ages of rocks by their positions include index fossils, intrusions, and cross-cutting relationships (Option d).
<h3>What does geological age mean?</h3>
The expression geological age refers to the relative age of a given rock and or fossil (i.e. a piece or trace of dead organism) in a geological time scale.
In conclusion, the geologic features that help scientists to determine the relative ages of rocks by their positions include index fossils, intrusions, and cross-cutting relationships (Option d).
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Answer:
Low temperatures slow down chemical reactions, the action of enzymes, and delay or inhibit the growth and activity of microorganisms. The lower the temperature, the slower the chemical reactions, enzymatic action and bacterial growth will be.
Explanation:
Refrigeration consists of keeping the products at low temperatures, but above their freezing temperature. Refrigeration prevents the growth of microorganisms that can withstand temperatures above 45º C and many that can survive temperatures ranging from 15 to 45º C. If we lower the storage temperature of perishable foods, we will be able to significantly reduce the speed of reproduction of the vast majority of microorganisms, which cause decomposition and generate possible diseases in consumers. Refrigeration decelerates the metabolism of organic matter until it stops almost completely when we reach -18 ° C (international conservation standard for most frozen products), in addition to achieving partial or total inhibition of altering processes in food, such as certain enzymatic reactions or the metabolic degradation of proteins, thus delaying the decomposition of these.
