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drek231 [11]
3 years ago
9

Think critically A restaurant owner wants to serve fresh-cut fruit. What factors might be considered in choosing a recipe and pr

eparation method
Biology
1 answer:
Agata [3.3K]3 years ago
6 0

Answer:

Explanation:

1.Oxidation- some fruit after cutting on exposure to air begin to oxidate this leads to a change of color, this color change could range from light brown to dark brown in some fruits such as apple this could make it unappealing to to the consumer.

2. Shelf life- How long can the fruits start after exposure to air before it begins to loose its taste assuming they are not consumed immediately. This have to considered in selecting fruits

3. Time- How long will it take to prepare and make the fruits ready, some fruits requires some thorough cleaning, professional cutting skill

if all will be available and will meet up the time required for the fruits to be served.

All this are some of the factors needed to be considered

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be in danger. predators would prey on them because their traits doesn't suit the environment they're living in

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The dominance of phases varies within the plant kingdom. Novascular plants (the mosses and liverworks) have the gametophyte phas
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Which carbon is recycled though living organisms the atmosphere and other parts of the biosphere
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carbon monoxide

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living organisms, the atmosphere and other parts of the biosphere recycle carbon monoxide.

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A(n) _____ in a molecule influences the way that a molecule reacts.
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The correct answer is option B, that is, functional group.  

A functional group refers to a part of a molecule, which is a classified/recognizable group of bound atoms. The functional group provides the molecule with its characteristics, in spite of what molecule comprises it, they are the centers of chemical reactivity. The functional groups in a molecule require to be determined when naming.  


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For this assignment you will complete an illustration(s) (by hand) of how the lac operon works. You should be sure to include de
Fantom [35]
<h2>Lac operon </h2>

Explanation:

Lac operon present in prokaryotic chromosomes whose product involves in transportation and catabolism of lactose

  • Lac operon consists of three structural genes called Lac Z,Lac Y and Lac A and a regulatory element(promoter and operator)
  • Lac I gene is present outside the Lac operon,act as regulatory gene and control the expression of Lac operon genes
  • Lac Z codes for β galactosidase which converts lactose into allolactose
  • Lac Y codes for Lac permease which act as a membrane transporter and transport lactose into the cells
  • Lac A codes for transacetylase which neutralize the toxic effects of lactose

Lac operon in absence of lactose

  • In absence of lactose Lac operon exists in switch off state
  • Lac I gene produces Lac repressor which binds to operator region and prevent binding of RNA Polymerase thus blocks transcription

Lac operon in presence of lactose

  • In presence of lactose Lac operon exists in switch on state
  • In presence of lactose few molecules of Lac operon enzyme catalyse conversion of lactose to allolactose
  • Allolactose act as an inducer,binds to the Lac repressor and induce conformational changes causing dissociation of Lac repressor from operator
  • In absence of Lac repressor RNA Polymerase binds to the promoter and starts transcription of genes which catabolize lactose

Lac promoter is a weak promoter and direct transcription of Lac operon genes in very low level in presence of lactose

  • For higher level expression of Lac operon genes,operon system require conversion of weak promoter to strong promoter which is always mediated by catabolite protein-cAMP complex(CAP-cAMP complex)
  • CAP cAMP complex binds to the upstream of promoter called CAP binding site and stimulate expression of Lac operon genes by facilitating binding of RNA Polymerase
  • Catabolite activator protein(CAP) or cAMP receptor protein(CRP) activate when cAMP binds
  • cAMP is a secondary messenger synthesized from ATP and act as co-activator of CRP
  • With respect to CAP cAMP complex Lac operon system is positively controlled
  • In prokaryotic cell cAMP is very low when glucose concentration is relatively high and vice versa
  • At high concentration of glucose the growth rate is maximum and lactose catabolism is repressed called catabolite repression    

6 0
3 years ago
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