The purine or pyrimidine base was removed from the labeled nucleotide base.
A DNA polymerase enzyme recognizes this and replaces the is inserted nucleotide allowing replication to continue. Calibration corrects approximately 99% of these types of errors but is still not sufficient for normal cellular function. Topoisomerases act in the region before the replication fork and prevent supercoiling.
Primase synthesizes RNA primers complementary to the DNA strand. Cells have various mechanisms to prevent mutations and permanent changes in DNA sequences. During DNA synthesis, most DNA polymerases check their work by repairing most mismatched bases in a process called proofreading. Errors can occur during the process of DNA replication. Nucleotide bases can be is inserted, deleted, or mismatched in a DNA strand.
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<span>The statement "The Miller-Urey experiment is to terrestrial as the meteorite hypothesis is to marine" is true. The Miller - Urey experiment used a rock sample to test the ages of the Earth's atmosphere by passing it in an tube with electric current. Also, the meteorite hypothesis believed that while the meteorite was falling into the Earth, it brought organic molecules that made life happen.</span>
Answer:
Cheap and great environment/nutrients
Explanation:
Petri Dishes are filled with nutrients and a bacteria specific surface to promote quick and visible grow
The right answer is C. breathing.
Breathing is a physiological process that supplies the body with oxygen and releases it from carbon dioxide.
The pulmonary alveoli are located in the lungs and allow respiratory gas exchange between the internal medium (the blood) and the external environment (the air or the atmosphere).
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Explanation:
I think the sausage is a popular host for this bacteria because most sausages are smoked and that process is a lengthy one.
during the smoking process, the raw meat can sit , in a smoker for hours,sometimes days.
while meat is still in an uncooked state, this opens the door for bacteria to grow; Due to humidity, moisture, no oxygen, & acidity (when salted), this reduces contamination in the food product..
Most producers of sausage cure the meat with
