Answer:
The process where part of the DNA is saved during replication is known as semi conservative replication.
Explanation:
During cell division, a cell must first replicate its DNA (Deoxyribonucleic acid). When a cell divides into daughter cells , the DNA of the parent cell must be copied because DNA contains the genetic material of an organism. DNA replication is the process in which DNA is copied during the cell division cycle. During replication, the complementary strands of the original double helix DNA are separated and one of the two strands in the original molecule is saved in the new DNA molecule. Thus the new DNA molecule is made of an original strand and a newly synthesized strand. So the DNA replication is known as semi conservative replication. Each strand of the original DNA molecule is referred as the template strand because it provides information for the production of newly synthesized strand. It takes place inside the nucleus
of a cell during the s stage of the cell cycle. During replication, helicase enzyme breaks the hydrogen bonds between the complementary bases (Adenine with Thymine, Cytosine with Guanine) and unwinds the double helix of DNA. The two separated strands create a Y-shaped replication fork and act as templates for the synthesis of new strands of DNA. Enzymes known as DNA polymerases create the new strands.
Answer:
False
Explanation:
The pattern of simple domination follows all human features. The allels are codominant inheritance in many human genes. Because of the gender determination of the X and Y chromosomes, the genes found on them show a pattern of heritage.
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Answer:
Explanation:
I think it b c d sorry if wrong
I and III.
Chargaff's law and Rosalind Franklin's discoveries
In order to determine this, we will require some pieces of meat, preferably taken from the same animal and from the same area and of similar size. After the pieces of meat are obtained, they are sealed in a container with equal quantities of meat tenderizer. Then, keep the containers in different temperatures.
After fixed time intervals, say 3 hours, record the appearance and texture of the meat. Repeat this until readings for 5-6 time intervals have been obtained.
