Sickle cell anemia is an inherited, autosomal disease.
Answer:
For a couple of decades, biologists knew the nucleus contained DNA and proteins. The prevailing opinion was that the genetic material was proteins, and not DNA. The reason for this belief was that proteins are more complex than DNA. This is because: <u>proteins have a greater variety of three-dimensional forms than does DNA.</u>
Explanation:
Protiens have a greater variety of three dimensional forms than does the DNA
Protiens contain one or more polypeptides which are usually arranged in one of the following structures :
1)Primary structure
2) Secondary structure
3) Tertiary structure
4) Quaternary structure
These structures are maintained by Hydrogen bonding , Hydrophobic interactions , Disulphide bonds and ionic bonds )
DNA on the other hand is a double stranded molecule containing only hydrogen bonds between the nitrogenous bases and the covalent bonds within nucleotides. It is much simpler than protiens.
Answer:
There are two types of errors: random and systematic. Random error occurs due to chance. ... Random error may be caused by slight fluctuations in an instrument, the environment, or the way a measurement is read, that do not cause the same error every time. In order to address random error, scientists utilized replication.
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The best way to destroy harmful germs that may be present in meat is to: cook to a safe minimum internal temperature.
Further Explanation
Meat is considered a potentially hazardous food meaning it is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Raw meat contains high-moisture, protein, and a good pH which support growth or toxin formation of pathogenic bacteria. Therefore to keep it safe for consumption food safety organizations require time-temperature control in handling these type of food.
Time-Temperature Control (TCS) is required for the safety of consumers because keeping the food at the proper temperature can slow down or destroy the bacteria.
Freezing
Freezing cannot destroy pathogenic bacteria and the toxins they produce. It can only make pathogenic bacteria inactive thus making the bacteria unable to produce toxins. Therefore, when food placed into the freezer is already contaminated then thawed, it will harbor the same harmful bacteria. Most bacteria are inactive at temperatures below 40 °F.
Cooking
When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
<h3>Safe Minimum internal Temperature and Rest Time for Meat
</h3>
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more
- Potentially Hazardous Food brainly.com/question/9253766
- Toxins from harmful germs brainly.com/question/3191248#r
- Cross contamination brainly.com/question/1727840
Keywords: Cooking, Germs, minimum internal temperature
Explanation:
A tendon is a fibrous connective tissue which attaches muscle to bone. Tendons may also attach muscles to structures such as the eyeball. A tendon serves to move the bone or structure. A ligament is a fibrous connective tissue which attaches bone to bone, and usually serves to hold structures together and keep them stable.
