Answer:
have curved protofilaments at their plus ends
Explanation:
Microtubules are polymers of tubulin proteins that function as the cytoskeleton of eukaryotic cells. Microtubules are dynamic structures that can grow and shrink at a rapid rate. During this process, tubulin subunits can associate and dissociate at the plus end of the protofilament. Tubulin subunits bind to two GTP molecules, one of which is hydrolyzed to GDP after assembly. When microtubules are unstable, protofilaments curl outwards because GDP-bound tubulin has a weak affinity (thereby curving it) and disassemble. The dynamic stability of microtubules is regulated by a feedback loop: when microtubules shrink, free tubulin concentration increases and microtubules start to grow. As microtubules grow, free tubulin concentration decreases and the rate of GTP-tubulin addition also decreases.
The answer is A. skeletal system
Answer: B
Explanation:
I think it is either A, B. I think it is B because Butter is a saturated fat and is saturated with hydrogens. This makes it solid. They are made from animal fats that contain saturated fatty acids that are solid at room temperature. Soft margarine is made of plant fats which remain liquid at room temperatures like the corn oil. -I searched this up UnU Hope this helps.
