Consider a plant that grows best in bright sunlight in which seed germination is controlled by phytochromes. Which of the follow
ing statements describe(s) the structure and function of phytochromes in this plant? a. When a phytochrome in the Pfr configuration absorbs far-red light, the phytochrome reverts to the Pr configuration. b. Far-red light stimulates the plant seeds to germinate when the phytochrome is in the Pfr configuration. c. The plant seeds are more likely to germinate after exposure to red light than after exposure to far-red light. d. The effects of red and far-red light on phytochromes are irreversible. e. Phytochromes absorb red light and far-red light equally when the phytochrome is in the Pfr configuration. f. Phytochromes absorb red light maximally when the phytochrome is in the Pr configuration. g. Phytochromes contain photoreceptors.
The answer is c) The plant seeds are more likely to germinate after exposure to red light than after exposure to far-red light
Explanation:
Phytochromes are involved in the biological cycle of the plant, from germination to flowering and tubing. The red light (660 nm) activates the phytochrome, while the ultra-red or far red light (730 nm) inactivates it. In both positive photoblastic seeds (response of the seeds to light) and in the negative photoblastic seeds the red light stimulates germination, while the distant red light inhibits it.
Global warming is also different from past warming in its rate. The current increase in global average temperature appears to be occurring much ... Gray areas indicate where there is insufficient data to detect a long-term trend. ... Other changes—sea level rise, intensification of the water cycle, stress on ...
Two attributes of regular wines are that they have a most maximum alcohol content of 14% and are "sparkling" wines.
In natural wines, after the ethyl alcohol and are <em>"shimmering" wines. </em>
<em>In regular wines, after the ethyl liquor fixation arrives at 14%, the liquor murders the yeast cells, making aging stop. The bubble or shimmer in wines is the collection of CO2. </em>
Yeast keep on aging sugars until they either come up short on nourishment or the liquor content gets sufficiently high to slaughter them.
The most wine yeasts, 14% is higher than they can tolerate. There are, be that as it may, yeasts that the merchants<em> guarantee can tolerate higher alcoholic rates.</em>