Answer:
The promoter
Explanation:
The promoter region is the region of DNA sequence which the RNA polymer binds to to initiate transcription. In the archae and eukaryotes, the core portion of the promoter region is called the TATA BOX. The promoter region is also located upstream of the DNA and can about a 100-1000 base pairs long.
The best answer for this question would be:
D. Polymerase chain reaction
<span>It is used in molecular biology in order to create small fragments of the DNA. Those copies of the DNA mimic the happenings in the cell. This chain reaction is an efficient technique to further research on crimes.</span>
Explanation:
Alcoholic Fermentation is a biological fermentation process in the absence of oxygen (- O2), caused by the activity of some microorganisms that process carbohydrates (as a rule, sugars: for example, glucose, fructose, sucrose , that is, any substance that has the empirical form of glucose, that is, a hexose) to obtain as final products: an alcohol in the form of ethanol (whose chemical formula is: CH3-CH2-OH), carbon dioxide ( CO2) in the form of gas and adenosine triphosphate (ATP) molecules consumed by the microorganisms themselves in their anaerobic energy cellular metabolism. The resulting ethanol is used in the production of some alcoholic beverages, such as wine, beer, cider, cava, etc. At present, ethanol has also begun to be synthesized through large-scale industrial fermentation to be Used as a biofuel.
Alcoholic fermentation has the biological purpose of providing anaerobic energy to unicellular microorganisms (yeasts) in the absence of oxygen from glucose. In the process, yeasts obtain energy by dissociating glucose molecules and generate alcohol and CO2 as waste. The yeasts and bacteria that cause this phenomenon are very common microorganisms in fruits and cereals and contribute greatly to the taste of fermented products (see sensory evaluation) One of the main characteristics of these microorganisms is that they live in completely lacking environments of oxygen (O2), especially during the chemical reaction, and that is why alcoholic fermentation is an anaerobic or anaerobic process.
Explanation:
Russian-American biochemist Phoebus Levene (1869-1940), who had discovered ribose sugar in 1909 and deoxyribose sugar in 1929, suggested the structure of nucleic acid as a repeating tetramer. He called the phosphate - sugar - base unit a nucleotide.
