Answer:
Each protein with a specific structure and function
The unique three dimensional shape of proteins is based on several superimposed levels of structure
Explanation:
Proteins are essential nutrients for human and a vital source of fuel for building body tissues. They are made up of amino acids linked together by peptide bonds. These amino acids act as precursor to nucleic acids, hormones, immune, repair of tissues among others.
Proteins contain 20 amino acids which are the building block for proteins. These amino acids can be reformed to create millions of protein in human body in which each protein has specific structure and function.
The three dimensional arrangement of atoms in an amino acid chain is know as the protein structure. The precise shape formed determine the protein function.
Mitochondria have two membranes, an outer membrane and an inner membrane. ... It is also where many other chemical reactions take place to carry out the mitochondria's many functions. An increased surface area creates more space for more reactions to occur, a
The muscles that contract (during cold or fright), the slanted hair follicle is pulled upright, dimpling the skin surface with goosebumps are called arrector pili muscle.
The arrector pili muscle are tiny muscle that attaches to the base of the hair follicle at one end and to the dermal tissue on the other end. When the body feels cold or fright the body generate heat and the arrector pili muscle contract all at once, that causes goosebumps on the skin.
The arrector pili muscle acts as the thermoregulator. Straight stand hair increases air trapping, so that the heat loss from the body decreases. The arrector pili muscle are mediated by the sympathetic nervous system.
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The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
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