Answer:
a. The production of enzymes that allow for the fermentation of the sugar lactose when it becomes available in the culture medium
Explanation:
When an operon that is normally not expressed and remains inactive since a repressor molecule is attached to its operator, it is said to be an inducible operon. The transcription of the operon is activated when an inducer binds to the repressor. This binding does not allow the repressor protein to bind to the operator. The operon is transcribed by RNA polymerase.
When lactose is present in the medium, the lac operon is expressed. Some of the lactose is converted into allolactose. Allolactose binds to the repressor and makes it unable to bind to the operator. This makes it an inducible operon.
It was also found that an increase in testosterone during the PASP predicted subsequent willingness to choose competitive tasks (3, 28, 29). ... Aggression research in human studies has revealed an interesting property of testosterone dynamics, its rapid fluctuations provoking reactive aggression in response to stimuli.
Answer: The answer is low stomata
Answer:
The nucleus at the central part of the cheek cell contains DNA. When a drop of methylene blue is introduced, the nucleus is stained, which makes it stand out and be clearly seen under the microscope.
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drag the labels of group 1 to their respective targets to identify the types of sugars and the type of reaction shown .Disaccharide is created when a monosaccharide undergoes a dehydration event (loses water).
nomenclature and structures
The word "carbohydrate" refers to the majority of simple carbohydrates, which have the general elemental composition Cx(H2O)y. It is derived from the German "kohlenhydrate" and the related French "hydrate de carbone." According to the following imbalanced equation, their composition is related to the fact that they are created by photosynthesis from carbon dioxide and water:
Sugar + O2 + CO2 + H2O
The vast majority of naturally occurring carbohydrates present in living things, however, do not have the straightforward empirical formula Cx(H2O)y. Instead, the majority of naturally occurring carbohydrates are composed of oligomers (oligosaccharides or polymers (polysaccharides [Chapter 4]) by combining sugars with the other components of other molecules monosaccharide.
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