Answer:
At the end of<u> telophase II </u>and cytokinesis, there are four haploid cells.cells.
Explanation:
During telophase II the sister chromosomes separate from each other and move to the opposite ends of the cell. Once that the chromosomes are in the opposite ends, the cytokinesis starts, this is the division of the cytoplasm that will give two daughter haploid cells.
We have to remember that there will be four haploid cells because there are two cells, which are the result of meiosis I, that will go into meiosis II to give these four daughters haploid cells. Also, the phases in meiosis I and II are very similar. Both of them have prophase, metaphase, anaphase, and telophase.
Answer:
Actin.
Explanation:
Microfilaments are one of the most important constituent of the cytoskeleton. Microfilamnets consists of actin and myosin. They helps in the cellular motility and movement of vacuoles.
Actin is the cytoskeletal proteins that helps in the cytokinesis process. Actin helps in the formation of cleavage furrow that helps in the division of the cells. The contractile ring forms during the early anaphase stage and then broken down in the cytokinesis, that are made of actin filaments.
Thus, the answer is actin.
Correct answer - A (It can transfer energy though empty space.)
Why? - Transferring energy through empty space is called RADITION.
a. Does putting the yeast on salt cause the beneficial mutation? Why or why not?
When the logarithmic growth of cells is interrupted by exposure to a 0.5 to 2 Molar salt solution the aueous solution consisting of KCl, NH4Cl, NaCl, MgCl2 are basically mutagenic in yeast .
Stationary phase cells are not mutated by the treatment.
b. If you screened your mutagenized yeast cell population on caffeine (another substance that normally kills them), could you find caffeine tolerant ones? (assume there is the potential for genetic resistance to caffeine).
For normal tolerance to caffiene the sty1 and pap 1 pathways are not necessary, but generally only sty1 is activated by mutation hence making yeast sensitive for caffiene.
Consumer......................
