Answer:option C= mRNA
Explanation:
MACROMOLECULES are large molecules, such as protein, commonly created by the polymerization of smaller sub-units called monomers.
The NUCLEAR PORE is a protein-lined channel in the nuclear envelope. The NUCLEAR PORE regulates the transportation of molecules between the nucleus and the cytoplasm. In eukaryotic cells, the nucleus is separated from the cytoplasm and surrounded by a nuclear envelope.
mRNA is synthesized by DNA during a process known as the TRANSCRIPTION. After the synthesis, the new molecule moves from the nucleus to the cytoplasm. It passes through the nuclear membrane through a NUCLEAR PORE. Then, it will later join with a ribosome, which is just coming together from its two sub-units, one large and one small.
Answer:
Prokaryotic cells are much smaller than eukaryotic cells, have no nucleus, and lack organelles. All prokaryotic cells are encased by a cell wall. Many also have a capsule or slime layer made of polysaccharide. Prokaryotes often have appendages (protrusions) on their surface.
Answer:
Recycle, Drive your car less, Save water, and Save Electricity
Explanation:
Answer:
i think its D because the plant cell runs off the sugar cells
Explanation:
c. Glucose and ATP are produced in glycolysis and used in fermentation.
Glycolysis is the process of breaking down glucose to produce energy. It generates two pyruvate molecules, ATP, NADH, and water. The process occurs in a cell's cytoplasm and does not require oxygen. It can be found in aerobic and anaerobic organisms.
Glycolysis is a cytoplasmic pathway that converts glucose into two three-carbon compounds while producing energy. Phosphorylation traps glucose with the help of the enzyme hexokinase.
Fermentation is a metabolic process that involves the action of enzymes to produce chemical changes in organic substrates. It is narrowly defined in biochemistry as the extraction of energy from carbohydrates in the absence of oxygen. Fermentation is an ancient method of food preservation. The method is still used today to make wine, cheese, sauerkraut, yogurt, and kombucha.
To learn more about glycolysis and fermentation, here
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