Answer:
Los organismos unicelulares se componen de una sola célula que lleva a cabo todas las funciones necesarias por el organismo, mientras que los organismos multicelulares utilizan muchas células diferentes para funcionar.
Yes. Knowing which nucleotide base codon the amino acids is made of, you can "decode" amino acids to the original DNA sequence.
Answer:
B. VESSELS, HEART, CIRCULATING FLUID.
Explanation:
Blood is the circulating fluid. It is the connective tissue of liquid plasma and cells.
Heart is a muscular pump to move the blood and have it circulate throughout the body of living animals.
Blood vessels are arteries, capillaries and veins that deliver blood to all tissues.
The Circulatory System has two types. They are the open circulatory system and the close circulatory system.
An open circulatory system is one where the blood does not circulate inside blood vessels but also flows into cavities that irrigate tissues.
A close circulatory system is one where the blood circulate only inside the blood vessels.
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Answer:
1, 2, and 5
Explanation:
Viruses are pathogenic microorganisms that lack the ability to thrive and reproduce outside of a living host cell. Their structure is simple - they consist of a nucleic acid molecule surrounded by a protein coating and sometimes an outer envelope. They are too small to be seen by a light microscope.
As they are way smaller than living cells, viruses are smaller than organelles as well. They don't have their own metabolism. Their reproduction is not based on division. They don't have any organelles, including the cytoplasm. They are surrounded by a protein coat called the capsid.
Based on this information, we can see that the correct statements are statements 1, 2, and 5.
In order to determine this, we will require some pieces of meat, preferably taken from the same animal and from the same area and of similar size. After the pieces of meat are obtained, they are sealed in a container with equal quantities of meat tenderizer. Then, keep the containers in different temperatures.
After fixed time intervals, say 3 hours, record the appearance and texture of the meat. Repeat this until readings for 5-6 time intervals have been obtained.
