Answer:
C
Explanation:
A is wrong as 3 pathways are: classical, lectin, alternative
B is wrong - many C1-C9 act in other 2 ways EX C5
D is wrong - MAC consists of C5-C9
Answer:
The cell membrane is decribe by sandwich model and by fluid mosaic model.
Explanation:fluid mosaic model is used to describe the kinds of protein which are present in cell or plasma membrane ...according to this the cell membrane contain intransic,extrinsic,and conjugate molecule like glycoprotien,glycolipid etc.
Phenotypes are the physical characteristics that result from the genotype, which is the genetic makeup of the organism. In this case, either straight hairline or Widow's peak will be the phenotype, as they are the physical characteristics being discussed.
The questions states that a Widow's peak is dominant over straight hairline. So we are going to assume that the Widow's peak allele is W (dominant), and the straight hairline allele is w (recessive).
A dominant allele will mask the presence of a recessive allele unless both of the alleles are both recessive (both ww).
So for the WW genotype, we are going to see the dominant phenotype: Widow's peak.
For the Ww genotype, we are also going to see the dominant phenotype since the dominant allele is going to mask the presence of the recessive allele, so we are going to see: Widow's peak.
Lastly, for the ww genotype, we are going to now see the recessive phenotype, since both alleles are recessive: straight hairline. Note that their are two of these type of offspring as stated in the question.
Answer:
When making yogurt the tart flavor get in the end is more likely because the bacteria have carried out a type of respiration named lactic acid fermentation (option C).
Explanation:
The process of obtaining yogurt from whole milk involves the association of the bacterial species Streptococcus and Lactobacillus. In order to carry out the lactic acid fermentation that produces yogurt, the bacteria act in a different way:
- Streptococcus is in charge of removing the oxygen from the milk product.
- Lactobacillus promotes the conversion of lactose sugar into lactic acid.
This fermentation process leads to the conversion of milk into a coagulated and tart flavor product.
Other options are not correct because:
<em> A. </em><u><em>Photosynthesis
</em></u><em>: is the process that occurs in plants to obtain chemical energy from sunlight.</em>
<em> B. </em><u><em>Alcoholic fermentation</em></u><em>: in this chemical process alcohol is obtained from the fermentation of a sugar.</em>
<em> D. </em><u><em>Aerobic cellular respiration</em></u><em>: does not involve fermentation, but the series of processes that convert glucose into energy.</em>
