The nucleotide sequence on a section of
DNA where transcription begins is called a promoter.
To add, i genetics, a promoter is a region
of DNA that initiates transcription of a particular gene. Promoters are found along
the transcription beginning sites of genes, on the same strand and upstream on
the <span>DNA.</span>
Mice...........................................
Answer:
Granulosa cells
Explanation:
Foliculogenesis is a dynamic and complex process through which the follicle goes through many stages of development in a short period (approximately 60 days in humans and some chimpanzees).
The stages classification is based on morphological changes such as follicular size or diameter, the number of follicular cell layers, etcetera. These classifications might vary among authors but could be denominated as:
- De Graaf follicles (This is the one shown in the image)
Through each stage, there are certain modifications in the oocyte, follicular cells, and connective tissue. As the oocyte grows, the follicular cells might reach a size twice or three times bigger than the ones of the primordial follicles. Their shape also changes and they adopt an aspect of stratified epithelium. Their cytoplasm gets a granulous aspect, after what these cells receive the name of <u><em>granulous cells</em></u>. The De Graaf follicle characterizes for having a space named follicular antro that displaces the oocyte to one of the sides.
The oocyte at this point gets surrounded by <u>zona pellucida</u> and <u>corona radiata </u>.
The follicular antro (The highlighted structure) separates the oocyte from the externally located <u>granulosa cells</u> or follicular cells.
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
brainly.com/question/24477516
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