In the ear, the sound waves enter through the auditory canal and hit the eardrum (tympanic membrane). The eardrum amplifies the sound and the waves move on to the middle ear, where three bones called the ossicles (malleus, incus, and stapes) amplify the sound further and vibrate. Then, the sound waves go to the cochlea where tiny hairs and other receptors turn the sound waves into a nerve impulse. This impulse is sent to the brain via the auditory nerve and interpreted by the brain.
Answer:
A bacteriophage attaches itself to a susceptible bacterium and infects the host cell. Following infection, the bacteriophage hijacks the bacterium's cellular machinery to prevent it from producing bacterial components and instead forces the cell to produce viral components.
Mitochondria important for the cell that can't survive without it but blood cell is an exception. Blood is a tissue in animals so RBCs are animal cells and don't have mitochondria
Answer: Fruit will not brown. Browning requires a functional enzyme.
Explanation:
Genetic engineering refers to the manipulation of an organism's genes. Scientists use a variety of molecular tools and techniques to cut up and join genetic material from different species and to introduce this new hybrid DNA into another organisms. <u>The overall goal is to add or remove an organism's genetic makeup for the better, or to transfer DNA code from one species into the other, in order to form new combinations or heritable genetic material.</u>
Enzymatic browning is a reaction that occurs in fruits which results in negative effects on characteristics such as taste, color, and nutritional value. This reaction is a caused by phenolic compounds' oxidation by an enzyme called polyphenol oxidase, which causes the generation of dark pigments. This is often seen in apples which are rich in this enzymes and susceptible to this enzymatic browning.
If through genetic engineering, the gene encoding the enzyme responsible for the apple browing is removed, then this enzyme cannot be produced by the apple. Consequently, apples will not brown<u>,</u> because there will not be a polyphenol oxidase that oxidates the phenolic compounds.
