Answer: B. TEFKAGSAKGATLFKTRCLQ
D. TEFKAGSAKGATLFKTRCLQ
A.TEFKAGSAKKGATLFKTRCLQ
E. TEFKAGSAKKKGAGATLFKTRCLQ
C. TEFKAGSAKLGATLFKTRCLQ
Explanation:
The virus needs to speak the molecular language of cells. This is how he manages to dominate and enslave them so that they become factories for new viruses, producing the proteins that the infectious agent requires to assemble its descendants. If this conversation is not fine-tuned, even if the virus has the key and enters, it is doomed to failure.
<h3>Why does a virus lethal to us not infect animals?</h3>
For a virus to be able to enter a cell, it must have the right key. And this key, which are the proteins on the surface of viruses, has to enter the correct lock, the receptors that are on the cell membrane. Cells are actually houses with many different doors and locks. Some viruses have keys that open the lock of any cell and any kind of host, and others do not, so the infection caused by viruses is specific.
With this information, we can conclude that some viruses have keys that open the lock of any cell and any kind of host, and others do not, so the infection caused by viruses is specific.
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The nurse should include the
following instructions while performing preoperative teaching for an older
adult client who will be undergoing surgery to remove a cataract removed:
1. “A cataract is an opacity of
the lens, which may be as a result of aging, sunlight, or trauma.”
2. “A number of different types
of eye drops would have to be taken several times a day for up to 4 weeks after
the surgery.”
3. “A medication will be administered
to help you relax. You will also receive some different eye drops to dilate
your pupils and paralyze the lens."
4. "You are required to bring
sunglasses with you on the day of your surgery."
5. "Please, may I request you to show me how to put these natural tear
drops in your eyes?"
Answer:
Fermentation
Explanation:
Fermentation is the process whereby carbohydrates are converted to acohol or acid by the activities of some enzymes. During the process of fermentation, carbon dioxide is produced and it is found as tiny pockets of air inside the bread dough. This make it to rise. The alcohol produced evaporates later during the bread making process.
