Explanation:
These questions are related to the extraction of DNA using detergents and ethanol.
1. Consistency and texture- the extracted DNA is white, spongy and moist or slime in nature.
2. Salt is used during the extraction process as the DNA is negatively charged molecule and to neutralize the negative charge which will allow the formation of precipitate.
3. The DNA is soluble in aqueous solution as the DNA is a negatively charged molecule therefore the negative charge makes it a polar molecule and it can form the interactions in the aqueous solution.
4. RNA could be present in the aqueous solution along with the DNA as both are the nucleic acid.
5. The base-pairing rule was suggested by the Chargaff who proposed that Adenine binds thymine and guanine binds cytosine.
5. The binding of adenine to thymine involves two hydrogen bonds and between guanine to cytosine involves three hydrogen bonds.
Answer:
Gamtetes are sex cells, for humans, this manifests as the sperm cell and the egg cell.
Explanation:
Gametes are haploid cells unlike most of our body cells that are diploid cells.
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
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Pollution, depletion of resources, and war, for starters.
Answer:
Explanation:
Insertion/deletion of 3 base which is a condon will be less fathal because only one amino acid will be missing from the protein of which the gene codes for.
If one codon is deleted it will still be the same but might cause a disease for example in cystic fibrosis one amino acid, 508th Phenly alanine is missing in the CFTR protein. They severity of diseases caused by Insertion or deletion is increased as the number of condon are more.
However, if only one or two is deleted/inserted then all the codons will shift causing them to be in different groups which may form a totally different amino acids as seen in frameshift mutation. This is more dangerous.
