Answer:
The correct statements are:
- Meiosis results in four haploid daughter cells.
- During meiosis, the 2N mother cells produce N daughter cells.
- In both processes, DNA replication must occur.
- Mitosis is responsible for genetic continuity; in higher organisms, it is essential for growth and repair.
Mitosis is a type of cell division in which a parent cell is divided into two identical daughter cells. Each daughter cell contains identical genetic material as that of the parent cell.
It plays important role in growth and repair of cells and tissues in multi-cellular organisms.
Meiosis is a type of cell division in which a parent cell is divided to produce four daughter cells. Each daughter cell contains exactly half the genetic material (chromosomes) as that of parent cells
It plays important role in the production of gametes (eggs and sperms) in sexually reproducing organisms.
Before either cell division, the DNA is replicated in the S or synthesis phase of the cell cycle.
Answer:
I am positive the answer is C because I used to study the exact same lesson.
Answer:
The two main DNA lesions formed by exposure to UVB are cyclobutane pyrimidine dimers (CPD) and 6-4 pyrimidine pyrimidone photoproducts (6-4PPs), and its Dewar isomers.
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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