Answer: H2O
Explanation:
The reactants are everything on the left of the arrow and the products are everything on the right of the arrow.
There is only one product on the right which is H2O.
The research party began by exploring the embryonic development of whales' cousins, the dolphins. These creatures are intriguing because, for a brief time during development, they sprout hind limbs . That's why dolphins lose their 'legs'.” In whales, however, the story is more complex.
Proteins differ from one another primarily in their sequence of amino acids
Answer:
To solve this question, it is necessary to consider the number of protein structures that have been empirically verified and the number of Open reading frames predicted from sequencing data
Explanation:
The most common methodologies used to determine protein 3D structure are nuclear magnetic resonance (NMR) and X-ray crystallography. Although both methods are efficient, the determination of 3D protein structures in physiological conditions is a time and cost-consuming task. Moreover, due to recent advances in bioinformatics and sequencing methodologies, the amount of protein Open Reading Frames predicted from sequencing data (especially obtained from Next Sequencing Generation studies) is many times higher. Indeed, less than 5% of sequenced proteins have an empirically validated 3D structure.
Answer:
They both use DNA as their genetic material.
Explanation:
Bacteria are simple prokaryotic organisms which lack membrane bound organelles. On the other hand, birds like higher organisms are eukarotyotic organisms with proper membrane bound organelles. Other than this that both bacteria and birds are living organisms, one way in which bacteria and birds are similar is that they both have DNA as genetic material which they pass to their offspring. Although in the case of bacteria there is no variation is offspring however in case of birds there can be because genetic shuffling takes place and offspring is not an exact replica of parents while in case of bacteria they are.
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