How does DNA code for traits

1 answer:

3 0

The sequence of nucleotides in DNA genes determines the order of amino acids in a protein. This is the direct connection between your genes and your traits. The mechanism is a two-step process. First an enzyme transcribes a gene to an intermediate biochemical called ribonucleic acid, or RNA.

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15. What are the similarities between the chemical structure and composition of proteins, carbohydrates, and lipids

DerKrebs [107]

Proteins are composed of amino acids, lipids consist of glycerol and fatty acids, and carbohydrates are composed of monosaccharides. the are biomolecules.

<h3>Classification and composition of biomolecules</h3>

Carbohydrates are biomolecules composed of one or more monosaccharide subunits linked by glycosidic bonds.

Lipids are biomolecules composed of one glycerol backbone and two or three fatty acids.

Proteins are biomolecules composed of amino acid subunits linked via peptide bonds.

Learn more about biomolecules here:

brainly.com/question/10904629

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Pharmacist are experts in medicine. Which branches of science do pharmacists need to know in order to do there job properly?

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Find the complementary strand to each of the DNA strands below

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<span>The complementary strand refers to the sequence of nucleotides that base pairs with the strand that is provided. Remember, A pairs with T (in DNA) and G pairs with C. If the sequences above are written in the 5' to 3' direction, for the first strand, the complement would be 3'-TAAGCCACG-5'.</span>

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2 years ago

The products of glycogenolysis are the same as the products of: glycogenesis. lipolysis. gluconeogenesis. glycolysis.

weqwewe [10]

Answer:

D. gluconeogenesis

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1 year ago

Two characteristics of natural wines are that they have a maximum alcohol content of 14% and are ""sparkling"" wines. Apply your

Anna007 [38]

<h2>Alcoholic Fermentation</h2>

Explanation:

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>

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2 years ago