The ending of transcription<span>; </span>occurs<span> when </span>RNA<span> polymerase crosses a stop (termination) sequence in the gene. Process in which genetic instructions in </span>DNA<span> are copied to form a complementary strand of mRNA. Process in which genetic instructions in mRNA are read to synthesize a protein.</span>
Answer:
Please find the answer to the blank spaces in each statement of the attached image in CAPS.
1. All energy comes from the SUN
2. Plants, algae and some bacteria capture energy by PHOTOSYNTHESIS in their CHLOROPLAST.
3. Plants, animals, fungi, protists, and most bacteria release energy by RESPIRATION in their MITOCHONDRIA.
Note:
- Photosynthesis requires CARBON DIOXIDE (CO2) and WATER (H20) to make GLUCOSE (C6H12O6) and OXYGEN (02)
- Respiration requires GLUCOSE (C6H12O6) and OXYGEN (02) to make CARBON DIOXIDE (CO2) and WATER
Explanation:
The image in this diagram is depicting how energy flows from the ultimate source, which is the SUN to other living organisms. Plants, algae and some bacteria have the ability to capture energy from the SUN using pigments in their CHLOROPLAST in a process called PHOTOSYNTHESIS, which they use to synthesize their food. The process of photosynthesis requires CARBON DIOXIDE (CO2) and WATER (H20) to make GLUCOSE (C6H12O6) and OXYGEN (02) gas.
However, on the contrary, virtually all living organisms including: Plants, animals, fungi, protists, and most bacteria etc. release energy via an organelle called MITOCHONDRIA in a process called RESPIRATION. The process of respiration requires GLUCOSE (C6H12O6) and OXYGEN (02) to make CARBON DIOXIDE (CO2) and WATER.
Answer:
(1) Synaptic Vesicle
(2) Vesicle Releasing Neurotransmitter
(3) Axon Membrane
(4) neurotransmitter
(5) Synaptic Cleft
(6) Postsynaptic Neurotransmitter Receptors
Explanation:
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
