Protein structure is the three-dimensional arrangement of atoms in a protein molecule. Proteins are polymers — specifically polypeptides — formed from sequences of amino acids, the monomers of the polymer. A single amino acid monomer may also be called a residue (chemistry) indicating a repeating unit of a polymer. Proteins form by amino acids undergoing condensation reactions, in which the amino acids lose one water molecule per reaction in order to attach to one another with a peptide bond. By convention, a chain under 30 amino acids is often identified as a peptide, rather than a protein.[1] To be able to perform their biological function, proteins fold into one or more specific spatial conformations driven by a number of non-covalent interactions such as hydrogen bonding, ionic interactions, Van der Waals forces, and hydrophobic packing. To understand the functions of proteins at a molecular level, it is often necessary to determine their three-dimensional structure. This is the topic of the scientific field of structural biology, which employs techniques such as X-ray crystallography, NMR spectroscopy, and dual polarisation interferometry to determine the structure of proteins.
Protein structures range in size from tens to several thousand amino acids.[2] By physical size, proteins are classified as nanoparticles, between 1–100 nm. Very large aggregates can be formed from protein subunits. For example, many thousands of actin molecules assemble into a microfilament.
A protein may undergo reversible structural changes in performing its biological function. The alternative structures of the same protein are referred to as different conformational isomers, or simply, conformations, and transitions between them are called conformational changes.
Transfer of energy from one living to another in a food chain is called pyramid energy.
So simply we can energy pyramid shows how much energy passes from one living to another in a food chain.
Food chain always begins with autotrophs i.e. green nature (plants). Which becomes producers.
There are different types of organisms based on food habits and their environment.
Explanation:
What you need to understand first, is the digestive system, after that, you'll probably be able to understand not only sugar, but other components of your food too.
It all starts at your mouth, you are going to do a lot of the job for the food to get to your stomach by chewing it. After it gets to your stomach, the digestion will do its job as the pH there is less than 7. After this process, the food is going to your intestine, and then, it's right here, that the sugar/carbohydrates you ate are going to get into your blood. After this, sugar is going to be used to create energy for your cells and body to work properly, with that, sugar is consumed and you can start the process all over again.
Answer:
The environmental factor that could lead to a decrease in genetic variation in a tuna population is an increase in pollution (second option).
Explanation:
There is a correlation between genetic variability and environmental pollution, the latter being a factor that impacts negatively on the variability of a specific population.
The concept of pollution stress not only implies a low rate of reproduction, but it is also a factor that prevents genetic exchange with other populations, which is a factor that makes the genetic variability decrease in a population.
For these reasons an increase in pollution implies a decrease in genetic variability in a tuna population.
- <em>Other options, such as </em><u><em>an increase in food availability</em></u><em>, a</em><u><em> decrease in tuna fishing
</em></u><em> or </em><u><em>a decrease in tuna predators</em></u><em>, are environmental factors that contribute to increased genetic variability.</em>
The sun is the source for photosynthesis
