14: Operons allow prokaryotes to replicate DNA at the appropriate time.
Operons are specific regions of genes that are linked to a singular process. They ensure that the expression of these genes does not go unchecked and only occurs when necessary. Two key examples of this in humans are the lac operon and trp operon.
15. The central dogma of molecular biology is:
DNA to RNA to Proteins
Protein Synthesis occurs in 3 steps.
First our DNA is translated into RNA. Next the RNA is sequenced into Amino Acids by reading the corresponding 3-Base Codons. These Amino Acid sequences form various protein structures.
Answer:
- Organism A is most likely a herbivore
- Organism B is most likey a carnivore
Explanation:
Based on feeding habit, organisms, usually animals, can be classified into three categories namely: herbivores, carnivores and omnivores.
- Herbivores are those organisms that feed on vegetative matter i.e. plants while carnivores are those organisms that feed on flesh of other animals or organisms. Based on what they feed on, herbivores are adapted to possess blunt teeth (for chewing) like Organism A in this question while carnivores are adapted to possess sharp teeth (for tearing flesh) like Organism B.
Based on the above explanation, organism A is most likely a HERBIVORE while organisms B is most likely a CARNIVORE.
- Another notable point of difference between herbivores and carnivores, which is likely to differentiate organism A and B as well, is that herbivores possess digestive enzyme- amylase in their saliva while carnivores do not. Herbivores need AMYLASE to break down complex carbohydrate (starch) in the plants they feed on.
Answer:
Prokaryotes are single-celled organisms belonging to the domains Bacteria and Archaea. Prokaryotic cells are much smaller than eukaryotic cells, have no nucleus, and lack organelles.
Explanation:
First of all chill Second the read your text book
Answer:
As the yeast eats the sugar, it releases a gas called carbon dioxide. The gas fills the bottle and then fills the balloon as more gas is created. Each bit of yeast makes tiny gas bubbles and that puts millions of bubbles (holes) in our bread before it gets baked.
Explanation:
