I think it is called mechanical digestion. Or alas, chemical digestion. One of those. Or both!
Hope helps-aparri
(thank yous are welcome)
Total alleles:66
Total dominant:52
Total recessive:14
Frequency of dominant:0.787878...repeating
Frequency of recessive:0.21212121...repeating
1. Swimming
2. Diving
3. Respiration
4. Salt secretion
5. Sea turtles on land
I think these are the answers.
Answer:
The best answer to the question: If every gene has a tissue-specific and signal-dependent transcription pattern, how can such a small number of transcriptional regulatory proteins generate a much larger set of transcriptional patterns? Would be:
Because transcriptional regulators, which are the ones responsible for initiating, and stopping, transcription of RNA into protein, often work in pairs, one goes with the other, and thus increase the regulatory capabilities over gene expression so that the genes translated into RNA and then transcribed into aminoacids in protein chains, actually code for the correct protein types.
These regulators will both stand, as appropriate, on a specific gene to promote its transcription, or prevent it, depending on the different signaling mechanisms received.
In order to improve fat digestion, large fat globules must first be dispersed into smaller droplets in a process called <u>emulsification.</u>
<h3 /><h3>What is emulsification in the digestive system?</h3>
Fat emulsification is the process of increasing the surface area of fats in the small intestine by grouping them into small clusters. Large lipid globules are split up into a number of smaller lipid globules. In the chyme, these tiny globules are widely dispersed rather than aggregating into larger groups. Hydrophobic compounds include lipids. Bile salts, are present in bile and have both hydrophilic and hydrophobic sides.
Due to the fact that lipases can only effectively act on lipids when they are broken down into small aggregates, emulsification is crucial for the digestion of lipids. The lipids are converted into fatty acids and glycerides by lipases.
Learn more about emulsification here:
brainly.com/question/14305593
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