B. Bacteria
The bacteria break the dead leaves down and release the nutrients back to the soil.
Answer: Predators (trust me)
Answer:
The guanidine group of the first two arginine forms a pair of ions, by which salt bridge is formed
Glycine In both sequence, act as non-polar amino acid and two leucine of enzymes will form a hydrophobic groove. isoleucine fits into the hydrophobic groove.
In R-R-G-S-I serine is phosphorylated by an active catalytic subunit .
In R-R-G-A-I serine is been replaced by alanine
Explanation:
The role of the each amino acids
The guanidine group of the first two arginine forms a pair of ions, by which salt bridge is formed
Glycine In both sequence, act as non-polar amino acid and two leucine of enzymes will form a hydrophobic groove. isoleucine fits into the hydrophobic groove.
In R-R-G-S-I serine is phosphorylated by an active catalytic subunit .
In R-R-G-A-I serine is been replaced by alanine
Attached below is the sequence as a peptide .
Answer:
Why Science Matters: Understanding the Methods of Psychological Research rises above standard research methods texts by presenting an up-to-date view of contemporary psychological science as it is currently understood and practiced.
Explanation:
Answer: Option A) the Golgi bodies and their vesicles.
The most likely explanation for the bad taste of meat that has "freezer burn" from repeated freezing is the destruction of the Golgi bodies and their vesicles.
Explanation:
Since the Golgi bodies serves as sacs for synthesis, packaging and distribution of materials in the cell, the long sharp crystals of ice will spear through the cell membrane, and then through the Golgi bodies and their vesicles.
This would cause them to spill their contents into the cytoplasm alongside the forceful withdrawal of fluids from the vesicles of Golgi bodies for freezing.
Thus, destruction of Golgi bodies and their vesicles most likely explain the bad taste of meat
