Answer:
d. nitrogen-containing base
.
Explanation:
A nucleotide comprises a phosphate group, a pentose sugar and a nitrogenous base (nitrogen-containing base).
A nitrogenous base is a type of aromatic heterocyclic organic compound which essentially has nitrogen in it. The base can be a purine or pyrimidine. Purine nitrogenous bases are adenine (A) and guanine (G) while pyrimidine nitrogenous bases are cytosine (C), thiamine (T) and uracil (U).
Till the time a base is not attached to covalently linked phosphate group and a pentose sugar, it is known as nucleoside. But as soon as we attach any nitrogenous base to the nucleoside, a nucleotide is formed. So it means a nucleotide is nucleoside + nitrogenous base.
Examples are as under:
A nucleotide which has adenine as nitrogenous base is known as adenosine triphosphate (ATP) while a nucleotide which has guanine as nitrogenous base is known as Guanosine-5'-triphosphate (GTP).
Answer: d- because a model is never exactly the same as the thing it represents
Okay what u want me to help you with
Answer:
Explanation:
The functions of nucleic acids have to do with the storage and expression of genetic information. Deoxyribonucleic acid (DNA) encodes the information the cell needs to make proteins. A related type of nucleic acid, called ribonucleic acid (RNA), comes in different molecular forms that participate in protein synthesis.
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Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.
