D) This is a point mutation, resulting from the substitution of one nitrogen base. If this strand of DNA is used for transcription, it will affect the coding of ONE amino acid, resulting in placing the correct amino acid in the protein, placing the wrong amino acid in the protein, or coding for the protein to stop build.
Answer:
Molecules are attracted to each other, but not ordered: liquid water
ater vapor
Molecules are not stuck together: water vapor
Liquid water Molecules are joined in an ordered structure: ice
Explanation:
Pectin is the cementing compound between the cell walls of the fruit.
<h3>What is Pectin?</h3>
- Jellies, jams, and other preserves require pectin, a natural and widely available component. Jellies and jams won't gel if pectin isn't used.
- Pectin, a heteropolysaccharide starch, is a naturally occurring substance that gives the cell walls of fruits and vegetable structure.
- It gives jams and jellies their semisolid structure when they cool when coupled with acid, sugar, and other ingredients.
- The rinds, seeds, and membranes of citrus fruits, as well as some fruits like apples and quince, are naturally particularly rich in pectin.
- Citrus rinds are typically used to make commercial pectin. It can be pricey and is offered for sale as a dry powder and a liquid.
To learn more about Pectin refer to:
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Answer: nucleotide A will bind to nucleotide T during DNA replication.
Explanation:
In DNA replication, Adenine(A) pairs up with its complementary base Thymine(T). The DNA polymerase which is an enzyme ensures that the nucleotide with base T binds to the base A of parental nucleotide.