Answer:
Both are hydrophobic
Explanation:
Because first of all Internal start- transfer process is a process where a peptide is transfered to the side opening of translocon and then then fixes itself in the membrane, whereas
Stop-transfer sequences in proteins act to stop this process of translocation and moves out through the side opening in translocation to fix itself on a membrane this is consistent with the hydrophobic nature that repels water. Because they are non polar and lack the capacity to form a hydrogen bond with another molecule
1. In this communications setting, the "S" in the S-M-C-R communications model is: B. the theater owner.
2. Digital technologies process information in terms of: zeroes (0s) and ones (1s).
The Sender Message Channel Receiver (SMCR) model of communication was developed and created in 1960 by David Berlo.
Basically, the SCMR was developed from the Shannon-Weaver model of communication of 1949.
The SCMR model of communication comprises four (4) main components and these include;
Sender (S) is the primary source of information (message) or the originator of a message that is being sent to a receiver.
Hence, a sender is simply the producer of a message.
In this scenario, the theater owner is the "S" in the S-M-C-R communications model because he or she serves as the primary source and originator of the the film "TOP GUN 2" to the movie-goer, who is a receiver viewing a trailer.
Digital technologies process information in terms of <u>zeroes (0s)</u> and <u>ones (1s)</u> because raw data usually in text formats are not understood by a computer or digital device.
Simply stated, a computer or digital device process information in terms of binary digits i.e zeroes (0s) and ones (1s) only.
Read more: brainly.com/question/17438207
Anti-bodies. This is not a hard question to answer, as you can just copy/paste the question into a search engine to get an adequate answer.
Answer:
Chemical digestion involves the secretions of enzymes throughout your digestive tract. These enzymes break the chemical bonds that hold food particles together. This allows food to be broken down into small, digestible parts.
Explanation:
