Answer:
Details about DNA are given in the explanation section. Hope it will be helpful for you.
Explanation:
DNA, or deoxyribonucleic acid, is the hereditary element in humans and almost all other organisms. Nearly every cell in a person’s body has the same type of DNA. Most DNA is found in the cell nucleus (nuclear DNA), but a small quantity of DNA can also be found in the mitochondria (mitochondrial DNA or mtDNA).
The information in DNA is stored as a code made up of four chemical bases: adenine (A), guanine (G), cytosine (C), and thymine (T). Human DNA consists of about 3 billion bases, and more than 99 percent of those bases are the same type in all people.
DNA bases pair up with each other, A with T and C with G, to form units that are called base pairs. Each base is also attached to a sugar molecule and a phosphate molecule. A base, sugar, and phosphate are called a nucleotide. Nucleotides are arranged in two long strands that form a spiral called a double helix.
A valuable feature of DNA is that it can replicate, or make copies of itself. Each strand of DNA in the double helix can serve as a pattern for duplicating the sequence of bases.
Capillaries are made up of very thin and flat tissues that are spread across the body. Substances are able to diffuse through the capillaries because of the presence of blood. Particularly, the red blood cells that make-up blood within the body. These cells have the ability to carry oxygen, carbon dioxide, glucose, and water to pass through the capillaries.
Answer:
Eggs are among the best sources of protein in the diet. In fact, the biological value (a measure of protein quality) is often evaluated by comparing it to eggs, which are given the perfect score of 100 ( 16 ).
Explanation:
PDCAAS takes into account both the amino acid profile and the DIGESTIBILITY of a protein. PDCAAS is majorly used to indicate the quality of a protein. Protein digestibility refers to the ability of a protein to be broken down so that it can be absorbed. Protein digestibility depends mainly on the source of the protein.<span />
