The Cell. All green parts of a plant, including green stems and unripened fruit, have chloroplasts, but the leaves are the major sites of photosynthesis in most plants (FIGURE 10.2).. ... It is the light energy absorbed by chlorophyll that drives the synthesis of food molecules in the chloroplast.
Answer:
1)Baker’s yeast is a unicellular fungus that comes from Saccharomyces cerevisiae cells.
2)Yeast growth and processing affects its uses, appearance and purity
3)Active dry yeast is approximately 0.2 to 3 millimeters in diameter and spherical
4) Aroma
5)Fermentation temperature and anything added to the yeast during its production, change the flavor of the yeast
Explanation:
Not really sure if its correct but i tried its Composition, Production, Appearance, Flavor,and Aroma
The tertiary structure of the proteins is a three-dimensional structure. The polypeptides are arranged in a three-dimensional structure, which primarily arises because of the interaction between the side chains (R group) of the amino acids making up the protein.
The aspartic acid is a charged protein which is capable of forming the salt bridges. It can form ionic bonds with the R group of the other proteins. Hence, it can form ionic bond with the side chain of the amino acid lysine.
Hence, the answer is aspartic acid.
Answer:
All cells store their genetic info.in a DNA
Answer:
There are many meanings to life, but for everyone there is different reasons and purposes to meet.
Hope this helps :)
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