Answer:
B. It was necessary that each of the two phage components, DNA and protein, be identifiable upon recovery at the end of the experiment.
Explanation:
Hershey and Martha Chase used radiolabeled the DNA of some of the bacteriophage cells with phosphorus (32P). They radiolabeled the sulfur (35S) of the coat protein in the second batch of the phage cells. They infected some of the bacterial cells with phage having radiolabeled DNA while the other <em>E. coli</em> cells were infected with the phage carrying radiolabeled coat protein. This allowed the clear identification of the radiolabelled molecule (DNA or protein) present in the host cell.
They observed that the <em>E. coli </em>cells infected with phage having radiolabeled DNA exhibited the radioactivity while the other batch of the host cell did not show it.
I think the correct answer from the choices listed above is option A. Both insects and roundworms exhibit molting during growth, whereas sponges, snails, and leeches do not. It is the process of shedding old feathers, hair or skin to make way for new growth.
The remains are called fossils. Fossils are remnants of animals, plants, or microorganisms that have been solidified in the process of fossilization, where the organism is surrounded by sediment, minerals, and other solid objects which are compressed and heated around the organism over time. This forms a solid mass with the preserved organism inside, other known as a fossil.
Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
