Answer:
c. The harmless bacteria had been transformed.
Explanation:
Fredrick Griffith carried out the first experiment that showed bacteria can get DNA by transformation in 1928.
He used two different strains of the bacteria Streptococcus pneumoniae a)type-III-S or smooth strain-Covered by a protective polysaccharide capsule hence lethal
b) type II-R or rough strain-Lacked the polysaccharide hence non-lethal
In his experiment he observed heat killed Type-III-S strain was not able to kill the mice. However, when its remains was added with rough strain then the blend was able to kill the mice.
When he collected blood from the dead mice it had live strains of both smooth and rough type.
He came to a conclusion that non-lethal type II-R strain was transformed into lethal type II-S strain by a "transforming principle" that was supposed to be the part of dead III-S strain bacteria.
Could be anything that can help represent the cell membrane visually
Answer: Layer a is 500 million years old.
Explanation:
Trilobite is a member of the group of extinct arthropods found as fossils and they can be identified by the three-lobed as well as three segmented forms. These were the marine animals. These were appeared initially in the Cambrian Period. They used to live 542 million years ago so the fossils can be estimated to be aged of 500 above years old. These animals used to dominate in the sea area.
<span>Meiosis II is very similar to Mitosis. In both cases chromosomes line up and sister chromatids are separated by the action of the spindle fibers. The daughter cells are genetically identical to one another.</span>
<span>Eating away from home is playing an increasing large role in the diet and the household budgets of American families. Back in 1970 approximately 26 percent of all food spending was on food away from home; by 2012, that amount had risen to 43 percent. The increase can be attributed to a greater percentage of women employed outside the home, more two-earner households with the resulting higher incomes, as well as more affordable and convenient fast food outlets. The downfall of this statistic is the contribution all that fast food makes to higher levels of obesity and lower dietary nutritional quality.</span>
