Hey guys!
Just wanted to let you know, like the other user commented, C <u>is</u> the correct answer!
First, the sun must evaporate water. This attaches to a condensation nuclei and condenses in the cloud. Condensation occurs when warm air masses cool quickly. The two necessary conditions are for the air to be moist and warm (primarily found in low pressure zones) and for there to be dust/ other condensation nuclei in the air
Answer:
Explanation:
Bloodletting was proven to prevent illness and is widely used now.
Plants transpire more rapidly in the light than in the dark. This is largely because light stimulates the opening of the stomata (mechanism). Light also speeds up transpiration by warming the leaf. Plants transpire more rapidly at higher temperatures because water evaporates more rapidly. As the temperature increases, transpiration will increase due to a higher concentration in sunlight and warm air. However, if temperatures remain high for long periods of time eventually leading to drought, transpiration may go down to conserve water in the plant.
Glycine is the principle amino acid and it helps in the production of all types of amino acid.
Glycine is the simplest form of amino acid. all the amino acid is a derivative or a side chain addition of the amino acid of glycine.
Glycine is a highly conserved amino acid in the evolution of proteins as it is the smallest amino acid with H as a side chain. Because of the smallest side chain, it makes peptide to have tight turns. Because of Glycine smallest size proteins can approach one another very closely.
Various studies have been conducted to prove that glycine is a conserved amino acid. An experiment is conducted where glycine in a protein is being replaced by other amino acids say alanine, serine. This mutated protein where either serine or alanine took the position of Glycine, become unstable as confirmation was not stable in any variant. Conserved amino acids or sequences are those which affect the confirmation of the protein.
Glycine is only optically inactive amino acid and being the compact amino acid, it form stable alpha helices whereas complex amino acid like proline destabilize the helix.
Hence it is a highly conserved amino acid. Proteins are the addition of different types of amino acid. The amino acid at the edition product of different side chain which are present in glycine. all amino acids are modification of glycine and can be prepared from glycine.
Learn more about glycine here
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