The number of amino acids that will be in the polypeptide chain produced by the normal DNA or MRNA sequence is usually 30 amino acids. Although the number of amino acids depends on the function of the generated DNA or RNA. The types of amino acids also differ depending on the function.
<span>No.The involuntary muscles of the muscular system are not striated or furrowed.
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<span><span>These muscles that are
not striated are very smooth to the sight which is why they are also
called Smooth muscles.</span> Involuntary muscles
are not striated. Even among the striated muscles that are voluntary,
the heart which is also a muscle, is involuntary.
On the other hand the striated muscles, which
are voluntary are highly fibrous and their primary function is to move
the body voluntarily, and producing heat as a result of this muscle
action.
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It is only one nuclei in a cell
I believe the answer you're looking for is fertilization. :D
Answer:
The glycemic index allows you to compare the ability of foods to increase blood sugar (glucose) levels. In general, simple carbohydrates have a medium to high glycemic index. In the case of complex carbohydrates, this varies.
Explanation:
The Glycemic Index (GI) is a measure that provides information on how quickly blood sugar levels rise after eating a certain food. Low glycemic index foods are those that have a low content of sugars or simple carbohydrates and that help regulate blood glucose levels, the consumption of foods with a low glycemic index has been proposed as a prevention and / or management factor of obesity, cardiovascular diseases, type 2 diabetes mellitus and some types of cancer. Complex carbohydrates are made up of larger, more complex molecules and are found primarily in the form of starch and fiber. Foods high in fat or fiber are digested more slowly, so they also cause a slower rise in blood sugar. A food with a high GI raises blood sugar faster than foods with a medium or low GI. The GI is higher when foods do not contain fiber and they are easily digested, since they reach the bloodstream quickly, it is also higher if there is sugar or if cooking destroys part of the fiber and favors the digestion of food.