Genetically modified foods are resistant to insents and plant viruses - TRUE
Genetically modified foods are yet available to consumers at the grocery store -false
genetically modified foods have delayed fruit ripening for shell life during transportation -TRUE
Genetically modified foods have enhanced flavor and nutritional content -True
39%. Adenine would have the same percentage as Thymine, meaning it would he 32% A and T and then subtract that from 100 giving you 72 divide that by 2 and you get part Guanine and part Cytosine.
Answer:
Photosynthesis is the process, in which the chloroplast in plant cells convert sunlight to energy for the plant
Answer:
True
Explanation:
Point mutations arise when a single amino acid base is changed. This could cause some differences in the organism or it may not. Manufactured point mutations in model systems such as yeast offer a powerful tool to examine the function of different amino acids in a protein.
There are three types of point mutations
- Silent: these mutations have a single residue change but it does not affect the amino acid that is being coded. There is no change to the wild type
- Nonsense: will cause a stop or start or gain of start/stop codon.
- Mis-sense: will cause a change of amino acid residue. There are two types of mis-sense Conservative and non-conservative. The former will cause a change in amino acid base to one that has similar properties while the former will change to an amino acid of different properties often having different traits than the wild type.
