Answer:
Deletion mutation usually takes place due to the errors in the process of DNA replication . DNA polymerase slips off on the template strand due to which that part of the DNA is not coded in the daughter strand.
It can skip from one nucleotide (point mutation) to an entire gene. Point deletion can result in frame-shift mutation if it takes place in the beginning or middle of the gene. However, if it takes place at the end of the gene then it may cause no harm.
For example, let us assume the original sequence of DNA as ATG-AGT-CGT-ATA-TAA. It will result in the formation of methionine, serine, arginine, isoleucine, and STOP codon.
Point deletion at the end of the gene results in ATG-AGC-GTA-TAT-AA sequence. Now it will code for methionine, serine, valine, and tyrosine as AA will not code for anything. Hence, the sequence of the protein remains the same.
Hence, if deletion mutation takes place at the last or stop codon of the gene then it will cause no harm or change in the protein sequence. However, if it takes place before that then it may result in frame-shift mutation and thus a mutated protein.
Because the mouth breaks down the food and the stomach uses acid to break food down even more...
Answer:
Because the leaves contain a greater concentration of green chlorophylls than yellow and orange carotenoids.
Explanation:
Chlorophyll and carotenoids are both pigments found in the cells of organisms like plants. They have differing color range depending on which wavelength of light they absorb and which they reflect. For example, chlorophyll pigment are green because they reflect green light and absorb others.
According to this question, the leaves of most plants contain yellow and orange carotenoids in addition to green chlorophylls but leaves are mostly green. This is because there is an abundant of chlorophyll pigment than any other pigment in the leaves of most plants. Hence, GREEN COLOR conferred by chlorophyll dominates and masks the color appearance of the other accessory pigments like yellow and orange carotenoids.
