It is true. hope I helped even though it passed
Answer:
As this is DNA replication, this is the unwinding process
Explanation:
In DNA replication, the parent DNA to be replicated is unwound to enable access of the replication machinery (replisome) to this genetic material. The origin of replication will be identified first, which in the prokaryotes is only one, and in the eukaryotes, we have many. This sites are recognized by specific sequences on the genome. after this, melting of the DNA occurs at this origin creating a replication bubble and two replication forks. This allows for the unwinding of the DNA by the enzyme Helicases in the direction of the replication fork. Another enzyme present in this step is also the single strand binding proteins (SSB). These proteins function in the prevention of re-annealing of the unwound DNA strand by attaching themselves to each strands. Another enzyme called the topoisomerases also function here by reducing the torque (twisting) produced upstream of the replication fork as result of DNA unwinding. An example is the gyrase.
Your answer to the question would be "Since your heart is not pumping efficiently, the kidneys are holding on to sodium and water."
<h2>Maillard browning Reaction</h2>
Explanation:
- This procedure quickens in a basic domain in light of the fact that the amino testing don't kill. This response is the premise of the seasoning business since the sort of amino corrosive decides the subsequent flavor.
- All the while, several distinctive flavor mixes are made. These mixes thusly separate to frame yet progressively new flavor mixes, etc. Each sort of nourishment has an exceptionally unmistakable arrangement of flavor intensifies that are shaped during the Maillard response. It is these equivalent aggravates that enhance researchers have utilized throughout the years to make counterfeit flavors.
- The Maillard response ought not to be mistaken for Caramelization which happens with sugars
- Hence, the right answer is "It requires a reducing sugaer and an amine group from a protein"
