Answer:
The two strands of the parent DNA are separated, and two daughter DNA strands are formed.
Explanation:
DNA replication is a complex process which replicates or produces new DNA molecule from the parent DNA molecule mediated by enzymes and ATP.
The mechanism of DNA replication is known as the semi-conservative mode in which one new strand of DNA is synthesized complementary to the one strand of DNA. To form a new DNA molecule both the strand of the DNA gets separated and then a new daughter strand is formed complementary to each parent strand.
Thus, the selected option is correct.
C G A U A G C A G G U A U C G G A U A C U C G
<span>Bio-indicators are macro-invertebrates that detect Water Quality based on how tolerant they are to pollution. The number of species of each type of Bio-indicator (pollution tolerant, intolerant, and semi-tolerant) will calculate the index of the water.</span>
Answer:
a To provide cows and other live stock with vaccines so diseased do not spread among farmers and cattle herders.
Explanation:
because that one makes the most sense and it is true
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
brainly.com/question/24477516
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