C? Hope I’m right
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While there is no graph provided and I cannot find the graph online, I will base my answer through theory.
In theory, the most common blood type is O+, followed by A+, then B+, then AB+. Rh negative blood is deemed to be rare. While the most common blood type is O+, the same blood type is also called the "universal donor" as a type O+ blood has no antigens attached in red blood cells therefore the probability of adverse reactions (i.e. hemolytic reactions) when transfused to other blood types are close to nil. In an emergency situation, wherein there is not enough time to do proper crossmatching, blood type O+ can be used therefore supplies of blood type O+ are easily depleted.
I think the correct answer from the choices listed above is option C. The purpose of a controlled experiment is to examine whether one variable causes a change in another. A<span>n independent variable is the only factor that is allowed to be adjusted, with the dependent variable as the factor that the independent variable will affect.</span>
Answer:
true
Explanation:
DNA synthesis is performed by the enzyme DNA polymerase. However, DNA polymerase requires the presence of a free 3' OH on the existing DNA or RNA segment. The enzyme primase forms small RNA segments that serve as primers. Primers are formed by using the DNA template strands and have free 3' OH ends. DNA polymerase extends the primers by adding deoxyribonucleotides according to the sequence of the DNA template strand. Therefore, DNA polymerases are the enzymes of primer elongation.
Answer:
To turn sugars into energy
Explanation:
- Mitochondria are main sites of aerobic respiration. They are miniature biochemical factories where food stuffs are completely oxidised to carbon dioxide and water.
- The energy (ATP) produced in the mitochondria helps to perform various energy requiring processes.
- Because of the formation of ATP in mitochondria it is called power house of the cell.
- Photosynthesis: Light reaction (in thylakoids), Dark reaction (in stroma).
- Storage of starch.
