Because it can analyze of what we are made of and who were our ancestors by studying our DNA
Renewable is more reliable and not a liability ther you go
Answer:
tRNA molecules bring a specific <u>amino acid</u> to the ribosome, according to the <u>mRNA codon</u>.
Explanation:
In the context of protein synthesis, an mRNA molecule contains the specific codons that encode the amino acids that will be part of the protein. The tRNA is in charge of bringing the amino acids to the ribosome, according to the specific information of the mRNA codons.
The function of tRNA depends on the complementarity that exists between the mRNA codon and the anti-codon tRNA, in such a way that
:
- <em>The pattern in the amino acid sequence of a protein is indicated by mRNA
</em>
- <em>tRNA has a complementary anticodon, so it will only bring the specific amino acid that the codon encodes.</em>
In general terms, each mRNA molecule possesses the genetic code that indicates the amino acid sequence of a protein, and tRNA helps bring those amino acids to the ribosome for synthesis to occur.
Answer:
By stopping the synthesis of proteins.
Explanation:
Streptomycin combines with the bacteria's ribosomes causing them to lose their function, the cells die and actually, this antibiotic destroys all the bacteria by stopping the synthesis of protein bacteria.
This antibiotic is blocking the development of bacteria. Streptomycin was used to fight tuberculosis and it's been made from the micro-organism <em>Actinobacterium Streptomyces griseus. </em>
Answer:
A. When oxygen levels within a cell are too low for aerobic respiration
Explanation:
Fermentation is a chemical or metabolic process that occurs in organism, when a carbohydrate such as glucose is metabolized or converted to an alcohol anaerobically (absence of oxygen).
When an organism lacks oxygen within the cell, aerobic respiration would be halted, hence pyruvate produced from glucose further undergoes fermentation anaerobically.
Organisms like lactic acid bacteria and yeast carry out fermentation. The process of fermentation is widely used in food industries, such as in brewing of wine or manufacture of yogurt.
