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For example, delays in mitosis are often ascribed to 'activation' of the mitotic checkpoint, a descriptor that fails to recognize that the checkpoint by definition is active as the cell starts mitosis. Conversely, the completion of mitosis in the presence of misaligned chromosomes is often automatically interpreted to indicate a defective checkpoint, even though in the absence of critical testing alternative interpretations are equally likely. In this article, we define the critical characteristics of checkpoints and illustrate how confusion generated by the inconsistent use of terminology may impede progress by fostering claims that mean very different things to different researchers. We will illustrate our points with examples from the checkpoint that controls progression through mitosis
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the answer is d
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Bio-metrics are automated methods of recognizing a person based on a physiological or behavioral characteristic. Among the features measured are face, fingerprints, hand geometry, handwriting, iris, retinal, vein, and voice.
The scanner uses a light-sensitive microchip, either a CCD, charge-coupled device, or a CMOS image sensor, to produce a digital image. The computer analyzes the image automatically, selecting just the fingerprint, and then uses sophisticated pattern-matching software to turn it into a code.
The technique relies on capturing an optical image, essentially a photograph, and using algorithms to detect unique patterns on the surface, such as ridges or unique marks, by analyzing the lightest and darkest areas of the image.
The statements which describe the production of soy sauce are:
A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids that add to the flavor of the sauce
F. To produce soy sauce, yeast and a type of mold are added to a mixture of soybeans, wheat, and salt
Explanation:
Soy sauce is produced by the brewing and fermentation of a mixture containing soy beans, wheat, and salt along with water.
The fermentation process is a two-step process involving microbial actions through mold, yeast, and bacteria.
Traditional Japanese artisan production of soy sauce involves addition of mold to the raw material mixture. The mold commonly used is Aspergillus soyae which ferments the soya bean, wheat and salt mixture through its enzymes and breaks its complex molecules into simpler sugars, amino acids, and fatty acids. This forms a mixture called koji.
During the second fermentation process, koji is acted upon by yeast and lactic acid bacteria.
Enzymatic action of the yeast converts the simpler sugars into alcohol, and forms carbon dioxide and a other organic acids which enhances the flavor of the mixture which is now called the morami.
Morami is then acted upon lactic acid bacteria which also produce organic acids like glutamic acid, aspartic acid and other amines which define the unique flavor of the soy sauce.
