Answer:
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Carbon dioxide is transported in the blood from the tissue to the lungs in three ways:1 (i) dissolved in solution; (ii) buffered with water as carbonic acid; (iii) bound to proteins, particularly haemoglobin. Approximately 75% of carbon dioxide is transport in the red blood cell and 25% in the plasma.
Answer:
"The roots of the plant do not make the food. Thus, the answer to this question is letter B. The roots hold the plant in place and through them the minerals and water from the soil. The roots is also involved in the vegetative reproduction and competitions with other plants."
<span>Lafora disease is the most severe teenage-onset progressive epilepsy, a unique form of glycogenosis with perikaryal accumulation of an abnormal form of glycogen, and a neurodegenerative disorder exhibiting an unusual generalized organellar disintegration. The disease is caused by mutations of the EPM2A gene, which encodes two isoforms of the laforin protein tyrosine phosphatase, having alternate carboxyl termini, one localized in the cytoplasm (endoplasmic reticulum) and the other in the nucleus. To date, all documented disease mutations, including the knockout mouse model deletion, have been in the segment of the protein common to both isoforms. It is therefore not known whether dysfunction of the cytoplasmic, nuclear, or both isoforms leads to the disease. In the present work, we identify six novel mutations, one of which, c.950insT (Q319fs), is the first mutation specific to the cytoplasmic laforin isoform, implicating this isoform in disease pathogenesis. To confirm this mutation's deleterious effect on laforin, we studied the resultant protein's subcellular localization and function and show a drastic reduction in its phosphatase activity, despite maintenance of its location at the endoplasmic reticulum.
I got my information from </span>https://www.ncbi.nlm.nih.gov/pubmed/14722920
Explanation:
<h2>Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. This is called multiplication. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture.</h2>
