Answer:
a) AMP and GMP
Explanation:
Inosinate (IMP) serves as common precursor for the biosynthesis of AMP and GMP. Biosynthesis of AMP from inosinate includes the insertion of amino group from aspartate in GTP dependent manner to form adenylsuccinate followed by its conversion into AMP (adenylate).
Conversion of inosinate into GMP includes dehydrogenation of inosinate into xanthylate (XMP) which is then converted into GMP in a reaction catalyzed by XMP-glutamine amidotransferase enzyme.
At the end of the pre-cook and finish cook times, bone-in wings should be drained for:____________.
15 seconds.
This time period is allowed so that the liquid in the bones in the chicken would be removed so the bone-in wings would be more tender.
<h3>What is Chicken?</h3>
This refers to the type of meat that is considered a healthy source of protein and is referred to as "white meat" and is made from the body of a fowl or hen.
Hence, we can see that the time period that is allowed at the end of the pre-cook and finish cook times for the bone-in wings is 15 seconds.
This is done in order to let the chicken wings to become more tender as the liquid is drained away from it.
Read more about chicken preparation here:
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Four conditions are needed for natural selection to occur: reproduction, heredity, variation in fitness or organisms, variation in individual characters among members of the population. If they are met, natural selection automatically results.