Answer:
<em>DNA does not act directly on other molecules instead lots of enzymes act on DNA and copy its Info</em>
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Answer:
carbons 3 and 4
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Alcoholic fermentation is an anaerobic (non-oxygen-requiring) pathway capable of converting one mole of glucose (C6H12O6) into two moles of ethanol (C2H5OH) and two moles of carbon dioxide (CO2), producing during this process two moles of ATP. The overall chemical reaction is as follow: C6H12O6 (glucose) >> 2 C2H5OH (ethanol) + 2 CO2. During this process (fermentation), energy is obtained from the glycolysis process by which each glucose molecule is broken down into two pyruvate molecules (2 CH3COCOO−). Pyruvic acid is an organic acid that ionizes to produce a hydrogen ion and a molecule of pyruvate. Subsequently, this pyruvate is then converted into ethanol and CO2, generating NAD+, i.e., the oxidized form of nicotinamide adenine dinucleotide or NAD, which is required for glycolysis (and therefore to produce ATP). Moreover, dismutation refers to the redox reaction by which one compound with an intermediate oxidation state converts into two compounds. In consequence, the CO2 generated during fermentation arises from the dismutation of pyruvic acid. During this process, the major source of CO2 is carbon 3 (C3) and carbon 4 (C4) of the glucose as a result of the dismutation of pyruvate, and thereby these positions in the glucose molecule would the C14 label need to be incorporated.
I would say that the answer is A. Answers B and C are definitely wrong because DNA in eukaryotic cells are in the nucleus while two identical daughter cells are created from asexual reproduction. Answer D is wrong because you can compare two different organisms like a human and a dog. Since both are eukaryotic they will have eukaryotic cell structures with their organelles. I believe that A would be correct, if you remember the the level of organizations, then you know that cells are simple, as cells become tissues, they become a little complex, as tissues become organs, they get a little complex, finally when organ systems are formed, they are highly complex from the organs, tissues and cells. Hope that answered your question.
Answer:
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
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