Answer: A. ,C.
Explanation: It's in the food chain and constantly need's water.
Answer:
The two main types of DNA organization present in chromosomes are the extended DNI and the condensed DNI
Explanation:
In eukaryotes, the complete chromosome is composed of only one lineal and extremely long DNA molecule. DNA is intimately associated with two types of proteins: <u><em>histones</em></u>, which are structural proteins, and <em>non-histone</em> proteins that mediate different functions of DNA.
DNA associated with histones is called <u><em>chromatin</em></u>. Histones are responsible for packaging DNA molecule, and the fundamental unit of packaging is known as a <em><u>nucleosome</u></em>. As chromatin must be condensed, nucleosomes generate regular structures between themselves forming a <em><u>chromatinic fiber</u></em>, in which DNA is very condensed. A superior level of condensation is the structural <em><u>ringlet-shaped domain</u></em>. At this level, a chromatinic fiber is folded and a protein is responsible for keeping joined the two regions of DNA that form the ringlet. The next condensation level is the rolling of the ringlet-shaped domain composing the <u><em>chromosome</em></u>. The typical chromosome in the metaphase is formed by <u><em>two chromatids</em></u> joined by a centromere. Each chromatid is composed of a sequence of chromatin ringlets domains. In the interphase, <em>before cellular division</em>, chromatin is in a diffuse, lax, uncondensed state, known as extended DNA. When <em>cellular division</em> is about to happen, chromatin begins to condensate. At the beginning of the <em>prophase</em>, DNA is condensed in a well-defined chromosome formed by two sisters chromatids.
A) Between pH 1 and 6. This is because within this range, the enzyme activity is nonzero, whereas outside the range it is zero
b) Optimum pH. This is simply because it is the pH for which an optimum enzyme activity is achieved, maximising the rate of reaction
The final question requires a little more explanation. At this level we work with the lock and key hypothesis, that is to say the enzyme only catalyses the reaction when the substrate(s) collide with the active site with the correct orientation and minimum activation energy is exceeded. The enzyme is specialised to the substrate, so the active site (where catalysis by adsorption/desorption occurs) is a very specific shape to fit it. In denaturing, the active site changes shape such that it is no longer specialised to the substrate. The lock is no longer the right shape for the key, so the enzyme no longer works.
This denaturing can be caused by extremes in pH, where ionic interactions with H+ or OH- break bonds in the protein, or by high temperature breaking these bonds.
I hope this helps you :)
Answer: a
Explanation:
because none of the value shown correlate with each other