The cell transport process that is opposite of the three pictured is call C. exocytosis.
Answer:
0.1 x 0.3 = 0.03 = 3%
Explanation:
Assuming a process of random mating in the population, it is possible to infer that the genotype frequencies will be the product of the allele frequencies. The random mating is one of the postulates of the Hardy-Weinberg Law, which is widely used in population genetics to estimate genotypic frequencies when populations are expected to be in an equilibrium state (it is also expected by default in human populations). In this case, the genotype frequencies will be certainly low (3%), thereby this locus may be useful to investigate a police case.
Answer:
The correct answer would be:
A G C T
Human: 31 19 19 31
Cow: 28 22 22 28
Salmon: 29 21 21 29
Wheat 27 23 23 27
Yeast 31 19 19 31
Explanation:
According to the rule of Chargaff which states or explains the amount of the A, T, G, and C bases in the DNA molecule. It says that the DNA of any organism should have a pyrimidine and purine ratio of 1:1. This means the amount of A would be equal to T and the amount G should be equal to the amount of C.
It also says that the amount of a and G would be equal to the amount of C and T. So on the base of this we can find the missing value in the table:
A G C T
Human: 31 19 19 31 (A= T and G=C)
Cow: 28 22 22 28 (A= T and G=C)
Salmon: 29 21 21 29 (A= T and G=C)
Wheat 27 23 23 27 (100 - A+T = G+C)
Yeast 31 19 19 31 (A= T and G=C)
Answer:
B, C, E.
Explanation:
Unsaturated fats are more likely than saturated fats to be liquid at room temperature. (because saturated fats are solid at room temperature and unsaturated fats are liquid at room temperature).
Triacylglycerols (triglycerides) are composed of fatty acid residues and glycerol. (because by the reaction between glycerol and 3 long chain fatty acid triglycerides formation occurs and form 3 ester linkages).
Fats that contain more unsaturated fatty acid residues than saturated fatty acid residues are more likely to be liquid at room temperature. (because saturated fats are solid at room temperature and unsaturated fats are liquid at room temperature).
It depends on which forms they come in.
