Use carbon dioxide and release oxygen gas
Answer:
DNA is formed by the union of many deoxyribonucleotides, it is composed of two long chains of polynucleotides, which are kept together due to the interactions of their nitrogenous bases.
Explanation:
DNA is the carrier of genetic information, it can therefore be said that genes are made up of DNA. Nucleotides are the monomeric units of DNA and RNA, also known as nucleic acids, which are responsible for storing and transmitting genetic information from one generation to another. The primary structure of DNA is the deoxyribonucleotide sequence of one of the strands. Genetic information is contained in the exact order of nucleotides
Answer:
Please see below
Explanation:
The reason behind this is the phenomenon of natural selection. The deleterious mutations do not provide a survival advantage so they are selected against, which results in these type of mutations to not be passed on - rather, they eventually get eliminated from the population.
The two statements which describe the production of soy sauce.
Option A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids.
Option F. To produce soy sauce, yeast and a type of mold are added to a
mixture of soybeans, wheat, and salt.
Explanation:
Soy sauce is naturally prepared by artisanal brewing and fermentation. The basic ingredients used are soybeans, wheat and salt.
During the brewing process, microbes like mold, yeast or bacteria are added to the basic mixture to ferment. When mold is added to the basic mixture, it ferments and forms a mixture called koji.
Molds like Aspergillus soyae called the koji starter is commonly used. The enzymes present in the mold break the starch in the soy beans and wheat into simpler sugars, and proteins into amino acids, and fats into simpler lipids.
The koji is then treated with yeast and lactic acid bacteria which ferments the koji and forms the moromi which is then processed further to form soy sauce.
The enzymes of the yeast converts the simple sugars into alcohol, CO2 and other organic acids and elements which enhance the flavor of the sauce. Lactic acid bacteria takes the role of converting the sugars into organic acids like aspartic and glutamic acid, and other amines.
An increase in volume DECREASES the pressure in the chest (pressure and volume vary inversely when temperature is held constant -- Boyle's law). Gas can only flow from an area of higher pressure to an area of lower pressure. It can't go uphill -- ever. It can only go from high to low pressure. When the diaphragm and intercostals contract, the diaphragm flattens and the rib cage rises. That increases the volume of the chest. That increase in volume decreases the pressure inside the chest (temperature is held constant -- because the temperature of the chest cavity does not change appreciably. It remains at body temp.). Air then flows from the area of higher pressure (atmospheric) to lower pressure (intrathoracic). That continues until the pressures are equal.
When the diaphragm and intercostals relax, the chest cavity decreases in size, the pressure increases to above atmospheric, and gas flows again from the area of higher pressure (intrathoracic) to lower pressure (atmospheric) until they are again equal.
It has nothing to do with the concentration of oxygen. You can ventilate a lung with ANY gas. It has to do with the change in pressure and only the change in pressure -- which is a function of the volume of the chest cavity.
