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Answer: As a flavor enhancer </span>
Glutamate is known to be one of the most free amino acid in
bacteria cytoplasm and it is present in many proteins, tissues and peptides. This
amino acid is produced in the body and binds with other amino acids to form a
structural protein. However, glutamate is commonly used as flavor enhancer in
foods and enhance the savory flavors impacted by glutamic acid.
<span>A is the correct answer. Diploid cells all contain two sets of chromosomes. Prophase 1 occurs during the first phase of meiosis, a type of cell division, and prophase 2 is the same process, but this time occurring without chromosome reduplication. As a result, there is the original and duplicated cells, which makes two.</span>
Answer:
Integumentary is least connected to the Digestive system
Answer:
What Is the Evidence for Evolution? Darwin used multiple lines of evidence to support his theory of evolution by natural selection -- fossil evidence, biogeographical evidence, and anatomical evidence. Comparative embryology is the study of the similarities and differences in the embryos of different species. Similarities in embryos are likely to be evidence of common ancestry. All vertebrate embryos, for example, have gill slits and tails. ... In humans, the tail is reduced to the tail bone.
Image result for Three lines of evidence that provide support for common ancestry and evolution are Similar embryology, Molecular homologies, and The Fossil Record.
Molecular similarities provide evidence for the shared ancestry of life. DNA sequence comparisons can show how different species are related. Biogeography, the study of the geographical distribution of organisms, provides information about how and when species may have evolved.
Natural selection can cause speciation, which increases the biodiversity of an ecosystem. Several bacterial colonies are placed on a petri dish that contains agar with antibiotics. After 24 hours, ninety percent of the original bacteria die, but the remaining ten percent survive and later reproduce.
