Answer:
The best answer to the question: If every gene has a tissue-specific and signal-dependent transcription pattern, how can such a small number of transcriptional regulatory proteins generate a much larger set of transcriptional patterns? Would be:
Because transcriptional regulators, which are the ones responsible for initiating, and stopping, transcription of RNA into protein, often work in pairs, one goes with the other, and thus increase the regulatory capabilities over gene expression so that the genes translated into RNA and then transcribed into aminoacids in protein chains, actually code for the correct protein types.
These regulators will both stand, as appropriate, on a specific gene to promote its transcription, or prevent it, depending on the different signaling mechanisms received.
The correct answer for the question "A student looks at a slice of tissue on an unlabelled microscope slide. the student concludes that the tissue is not from an animal because the cells in t<span>he tissue have" is D. Cell walls. When we compare animal and plant cells, only plant cells have cell walls. Cell walls are formed because of cellulose. </span>
Answer:
When phospholipids are mixed with water, they spontaneously rearrange themselves to form the lowest free-energy configuration
Explanation:
Macrophage is a type of white blood cell which is a phagocyte.
Neutrophils are the most abundant white blood cell in humans and arise from granulocytes.
Explanation:
Alcoholic Fermentation is a biological fermentation process in the absence of oxygen (- O2), caused by the activity of some microorganisms that process carbohydrates (as a rule, sugars: for example, glucose, fructose, sucrose , that is, any substance that has the empirical form of glucose, that is, a hexose) to obtain as final products: an alcohol in the form of ethanol (whose chemical formula is: CH3-CH2-OH), carbon dioxide ( CO2) in the form of gas and adenosine triphosphate (ATP) molecules consumed by the microorganisms themselves in their anaerobic energy cellular metabolism. The resulting ethanol is used in the production of some alcoholic beverages, such as wine, beer, cider, cava, etc. At present, ethanol has also begun to be synthesized through large-scale industrial fermentation to be Used as a biofuel.
Alcoholic fermentation has the biological purpose of providing anaerobic energy to unicellular microorganisms (yeasts) in the absence of oxygen from glucose. In the process, yeasts obtain energy by dissociating glucose molecules and generate alcohol and CO2 as waste. The yeasts and bacteria that cause this phenomenon are very common microorganisms in fruits and cereals and contribute greatly to the taste of fermented products (see sensory evaluation) One of the main characteristics of these microorganisms is that they live in completely lacking environments of oxygen (O2), especially during the chemical reaction, and that is why alcoholic fermentation is an anaerobic or anaerobic process.
