Answer:
RBCs contain hemoglobin (pronounced: HEE-muh-glow-bin), a protein that carries oxygen. Blood gets its bright red color when hemoglobin picks up oxygen in the lungs. As the blood travels through the body, the hemoglobin releases oxygen to the different body parts.
Explanation:
Hope this helps.
Answer:
Phylogenetic trees can be described as diagrams which represents the evolutionary histories of organisms. The organisms that share more common traits or functions are more closer to one another in the diagram.
The phylogenetic tree in the above diagram shows that the ancestors of Danes, Chinese and Tibetans carried the regular EPAS1 alleles.
According to the tree, the Chinese are more closer to the Tibetans as they carry the Tibetan EPAS1 alleles which the Danes do not carry.
Answer:simply an uncontrolled fire that is wiping out large fields and areas of land.
Explanation:It is typically fires that started out of a lightning strike, or people carelessly starting it, or accidentally, or even arson, that went un-noticed and got out of hand.
Answer:
d. transcriptional regulation (regulation of whether transcription occurs)
Explanation:
If the product of a gene is not needed, then allowing the transcription of such gene to proceed only to be regulated after or even after translation will result in a mere wastage of resources. It thus means that the resources utilized for transcription has been wasted.
<em>Hence, the correct option is d.</em>
Sour milk contains less lactose than the fresh milk, as the sour milk gets converted to lactic acid and bacteria which enhances the digestion process. One important reason is that proteins take more time in getting digest than other nutrients. We know that fresh milk has a large amount of lactose.
Explanation:
The lactic acid bacteria have many benefits. They improve lactose digestion in the stomach. The lactase activity of the bacteria performs the task of digesting lactose in the product once it reaches the intestine thus fuelling the process of digestion in case of sour milk.
In fresh milk, the casein protein in contact with milk forms curdles which are difficult to digest.
