Answer:
Proteins and lipids exist as separate but loosely attached molecules that can move around
Explanation:
Cell membranes are mainly composed of lipids, proteins, and also carbohydrates. Phospholipids are the most abundant type of lipid and the main constituent of the cell membranes. Membrane proteins are divided into two types according to their interactions with the cell membrane: 1-integral (intrinsic) and peripheral (extrinsic) proteins. These peripheral proteins are loosely attached by ionic bonds or calcium bridges with the phosphate heads of the phospholipids; whereas integral membrane proteins contain side chains that interact with fatty acyl groups of the phospholipids. Cell membrane fluidity indicates how easily lipids (e.g., phospholipids and cholesterol) and proteins (e.g., intrinsic proteins) diffuse laterally in the cell membrane. This fluidity is affected by the amount of cholesterol, temperature, and the ratio of unsaturated to saturated fatty acids. Saturated fatty acids have no double bonds in the hydrocarbon chain, whereas unsaturated fatty acids have at least one double bond (these double bonds increase fluidity). Moreover, higher temperatures increase membrane fluidity, whereas cholesterol molecules function to regulate membrane fluidity: at high temperatures cholesterol molecules stabilize the membrane, whereas at low temperatures intercalate between phospholipids, thereby preventing them from clustering together.
Answer:
When the water evaporates, it leaves behind a solid layer of minerals
Answer:
all of the above
Explanation:
Epigenetic alterations are modifications of the genome transmitted during cell division, which do not involve changes in the DNA sequence, are hereditary and are capable of modifying gene expression. In addition, they are temporary modifications that allow DNA to be transcribed and have the ability to move histones to open or close a chromosomal region. There are three main mechanisms of epigenetic alterations: DNA methylation, histone modifications and genomic imprinting.
The 5 ounces of beef strip steak would count as 5-ounce equivalents in the Protein Foods Group.
Al the foods made from poultry, meat, seafood, peas and beans, eggs, processed soy products, seeds, and nuts are regarded as the component of the Protein Foods Group.
Steak, like any other animal product, is a rich source of protein. A 5 oz serving of steak gives 38 grams of protein, more than 6 times of the amount in one egg. The proteins help in repairing muscles and other tissues and also helps in building muscles.
Answer: your answer I between b or d holp this helps
Explanation:
