Answer:
The answer is B. the set of alleles.
Explanation:
Answer:
Umami identifies foods that might contain essential amino acids.
Explanation:
You may have heard that our taste buds can recognize the four basic tastes: sweet, salty, sour and bitter. But what many still do not know is that the human taste recognizes one more taste - the "umami".
Umami is recognized by our taste buds when we eat foods that contain substances called aminoacids. The umami flavor is composed of three main substances present in various foods: glutamate, inosinate and guanylate. The ability to recognize umami taste is an evolutionary advantage of humans that represents the ability to identify foods that may contain essential aminoacids.
The plasma membrane of the enveloped alga cell serves as the source of the apicoplast's second outermost membrane.
<h3>Where did all chloroplasts come from?</h3>
Chloroplasts were first established in eukaryotes through an endosymbiotic relationship with a cyanobacterium; they later spread through the evolution of eukaryotic hosts and the subsequent engulfment of eukaryotic algae by formerly nonphotosynthetic eukaryotes.
<h3>How did eukaryotic cells develop mitochondria and chloroplasts?</h3>
Chloroplasts and mitochondria most likely developed from engulfed bacteria that once existed as autonomous organisms. An aerobic bacterium was eventually swallowed by a eukaryotic cell, which later established an endosymbiotic bond with the host eukaryote and gradually transformed into a mitochondrion.
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