A scientific hypothesis is an educated guess that is made about an observation based on the prior knowledge of the scientist. Hypothesis are always testable.
An hypothesis can be tested through experimentation and it can also be tested through deductive methods.
Answer:a
Explanation: just had the question
The statement 'interactions of the hydrophobic and hydrophilic amino acids help to anchor the protein in the membrane' explains why protein folding is critical. This process is fundamental for the function of transmembrane proteins.
Protein folding refers to the process by which a polypeptide (i.e., a protein) adopts its final tridimensional 3D shape (conformation).
In a protein, some amino acids contain hydrophilic R groups, whereas other amino acids contain hydrophobic R groups.
During protein folding, hydrophobic amino acids are arranged so they can interact with the long chains of the fatty acids in the internal region of the lipid bilayer, whereas hydrophilic amino acids are arranged so they interact with water on the surface of the cell membrane.
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Traits may be determined by multiple genes.
Answer:
Please find the explanation below
Explanation:
Deoxyribosenucleic acid, commonly called DNA is the stored form of genetic material in living cells. It contains the information needed by an organism to survive. A segment of the DNA that encodes the necessary information needed to produce a particular protein that determines a trait is called GENE.
The DNA consists of long polynucleotide chains, hence, due to Its length, it cannot git into the cell. The cell then devises a means by wrapping the long strands of DNA around certain proteins called HISTONES. This initially forms a NUCLEOSOME structure, then continuous wrapping around histones and condensation forms the visible CHROMOSOME structure.
Now, the CHROMOSOME contains the DNA molecule, which contains protein-coding segments called GENES. The information contained on the gene is used to produce a protein that is responsible for a particular TRAIT in the organism.
