Answer:
it looks pretty good. weve been doing this for like 3 days now.
Answer:
1) Through the intersection with physical chemistry, microbiology, pharmacokinetics and other disciplines, the relationship between food grade liposomes and other components, liposome structure and functional characteristics is established, which brings new opportunities for the development of more and newer food delivery systems.
2) To study the structural integrity and release kinetics of food grade liposomes in gastrointestinal tract digestion of different populations, overcome the technical bottleneck of liposomes, and provide technical guidance for targeted release and controlled release of liposomes.
Explanation:
https://www.creative-biostructure.com/liposomes-in-food-industry-486.htm
An ionic bond can be formed after two or more atoms loss or gain electrons to form an ion. Ionic bonds occur between metals, losing electrons, and nonmetals, gaining electrons. Ions with opposite charges will attract one another creating an ionic bond.
A figure 8 shape is how the blood goes throught the body
The<u> repressor </u>is a type of regulator protein that binds to a region of DNA in the promoter of a gene called the operator and prevents transcription from taking place.
In the field of science, a regulator protein can be described as a kind of protein that affects the transcription of a gene by having an influence on particular DNA sites. The rate of synthesis of various proteins is controlled by the regulator proteins.
A repressor is a kind of regulator protein that prevents the transcription of a particular gene. When the rate of a protein in the body has reached normal, the transcription of the protein needs to be stopped in order for more protein of that kind to be formed. The repressor binds itself to the operator region for the gene, hence stopping the transcription process until the protein is required again.
To learn more about repressor, click here:
brainly.com/question/13799037
#SPJ4
