The right answer is C
This process is called anaerobic respiration. It doesn't need dioxygen to occur (it can happen with or without O2).
Anaerobic respiration is a mechanism in which electrons pass through a chain of transporters whose final acceptor is a mineral substance other than oxygen, unlike aerobic respiration where the final acceptor is dioxygen. The final acceptor may be the nitrate ion (as in the case of Pseudomonas), carbon dioxyde or the sulfate ion.
Some bacteria (Pseudomonas) are able, anaerobically, to reduce nitrates to nitrites and then, depending on the case, to dinitrogen (with the enzyme Nitrate reductase A).
NO3- ==> NO2- ==> N2.
The answer is a. to determine what sort of data table will be most useful.
Controlled experiment is used parallel with experiment in which some alteration of the subject is induced. This is because this way can be compared in treated and non-treated subject. When sort of data table is necessary, using the controlled experiment, it can be determined what sort of data table will be most <span>useful.</span>
A mutation in human ATPase 6 from leucine to
arginine at position 156 may allow the movements of protons across the
membrane, but not rotating of the ring of c subunits.
This possible mechanism affect the function of
ATP synthase because there would be an uncoupling of proton translocation and ATP
synthesis. ATP synthase would remain sensitive to F0 proton conduction
inhibitors
Answer:
The three main differences between RNA and DNA is that (1) The sugar in RNA is ribose instead of deoxyribose, (2) RNA is generally single-stranded and not double-stranded , and (3) RNA contain uracil in place of thymine. ... The three min types of RNA are Messenger RNA, Ribosomal RNA, and Transfer RNA.
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Answer:
Advantageous outcomes of these genetic modifications include increased food production, reliability, and yields; enhanced taste and nutritional value; and decreased losses due to various biotic and abiotic stresses, such as fungal and bacterial pathogens.
Spanish:Los resultados ventajosos de estas modificaciones genéticas incluyen una mayor producción, fiabilidad y rendimiento de alimentos; mayor sabor y valor nutricional; y disminución de las pérdidas debido a diversos estreses bióticos y abióticos, como patógenos fúngicos y bacterianos.
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