Answer:
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Explanation:
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Answer:
Phospholipids heads are negative and attracted to water.
Just so you know the “head” of a lipid present in your cell membrane is considered to be are referred to as hydrophilic meaning attracted to water were as the "tail" of the lipid is considered to be hydrophobic as you might of surmised meaning hating water I suppose.
A point mutation can either be silent, missense, or nonsense. In silent mutations, the codon is changed but the encoded amino acid is not changed. This is because different codons code for the same amino acids. Missense mutations will have a significant effect on the protein because the amino acid is replaced by another. A nonsense mutation will result to a fragmented protein because the mutation will lead to the formation of a stop codon which will stop the translation process.
The given question is incomplete as options are not provided, however the options are as follows:
A. a large surface area-to-volume ratio
B. ability to form stacks known as rouleaux
C. a convex shape allowing for more efficient transport of oxygen
D. ability to bend and flex when entering capillaries
Answer:
The correct answer is - option C.
Explanation:
RBC cells are biconcave in the shape it is form shape of dub bell in general. These cells are small, round. The biconcave shape of the blood cells helps in the flow of the blood easily and these cells have no nucleus like other cells to have high amount of hemoglobin that is a pigment that carry oxygen and other gases for easy gaseous exchange.
Due to their flexible biconcave shape they can bend and flex accordingly during entering capillaries. The shape of the RBC helps in making stacks and large surface to area ratio.
Thus, the correct answer is - option C.
C=C, the double carbon bond creates a kink in the chain of carbons, and prevents the fats from stacking neatly and forming a solid. The double carbon bonds present in canola oil are why it is a liquid at room temperature, while the lack of such bonds in butter allows for the molecules to lay flat on one another, making butter a solid.