Answer:
In a scenario in which I have to synthesize a cell and decide why I have to pick one from Prokaryotic or eukaryotic because of their differences in the speed of the process. The characteristics that make it faster in prokaryotic cells are:
The primary transcript in prokaryotes does not undero further processing, so transation can begin immediatly.
Multiple proteins can be synthetized from a single polycistronic MRNA molecule.
Prokaryotes lack a nuclear envelope, so translation can begin on mRNA even before transcription of the mRNA is complete.
Explanation:
The nature of Prokaryotes makes them undergo the synthesizing process quicker than Eukaryotes because they don't require a preliminary process to start it as Eukaryotes have to undergo one. This is because their composition, Eukaryotes are cells without many organelles like mitochondria or even nucleus. this is also the reason for eukaryotes to be slower in the process of synthesizing mRNA because they don't have organelles to process it faster. Finally, because they don't have a nucleus to help them assimilate the mRNA.
Amylase and other carbohydrase enzymes break down starch into sugar. protease enzymes break down proteins into amino acids. lipase enzymes break down lipids (fats and oils) into fatty acids and glycerol.
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Answer is the Blending process
It may be concluded that he needs 11 grams more protein to meet the recommended allowance.
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What are proteins?</h3>
An incredibly complex, naturally occurring molecule known as a protein is made up of amino acid residues connected by peptide bonds. All living things contain proteins, which are the building blocks of numerous vital biological substances like enzymes, hormones, and antibodies.
The DRI (Dietary Reference Intake) is 0.8 grams of protein per kilogram of body weight, or 0.36 grams per pound per persom
This may be sufficient to avoid deficiency, but how much you actually require will depend on a variety of factors, including your exercise level, age, muscle mass, physical goals, and general health.
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