I think correct answer is:
a restriction enzyme
Restriction enzymes cut DNA molecules at a limited number of specific locations, each of which contains a recognition sequence, or restriction site.
The epithelial cells are always arranged in an orderly fashion on the basement membrane, but the connective tissue doesn't have a basement membrane. <span>They both help prevent foreign toxins from entering the body but the connective tissue also provides additional functions of insulation and supporting bones and muscles.</span>
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
brainly.com/question/15087595
#SPJ4
When heat is applied to water, the transfer of energy causes the water molecules vibrate at a quicker pace. As the heat increases, the molecules get further apart, causing the water to change form from a liquid to a gas (aka vapor). As the molecules cool, they lose the energy from heat that was applied, causing the molecules to vibrate at a slower pace. As the energy is lost, the water molecules to come closer together, resulting in water returning to a liquid state.