It's the proteins that cause the egg white to solidify when you cook it. If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.
This question is long and it is late here, but I can help you understand it. DNA consists of 4 nucleotide bases: Adenine (A), Thymine (T), Cytosine (C), and Guanine (G). When DNA is transferred to RNA, you use the complimentary nucleotide base to each as follows:
Adenine changes to Uracil (replaces Guanine in RNA)
Thymine changes to Adenine
Cytosine to Guanine and vice versa
So, the DNA code ‘TAC’ will have the mRNA complimentary strand of ‘AUG’. When changing mRNA to tRNA, you do as follows:
Change A to U
U to A
C to G
G to C
It’s that simple. Then, to change to amino acids, you need to use the codon chart attached (a codon is 3 nucleotide base pairs)
For example, mRNA codon AUG codes for the amino acid Methionine. Hope this helps.
The answer will be Half of the parent's genetic material.
Answer:
These are waves that carry energy as electricity and magnetism at the speed of light.
Light, heat, radio, and similar types of energy are carried by a variety of waves in the ELECTROMAGNETIC SPECTRUM. Some energy waves need a medium, such as water or air, through which to travel. The medium moves back and forth as waves carry energy through it, but it does not actually travel along with the wave.
Explanation:
Hi. My name is nevaeh and i am 13.
I live in the USA and I love animals
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Answer:
a mutation that breaks down the sugar in milk, lactose
Explanation: sugar that is broken down can be used as a source of energy
