Hey There,
The answer to your question is:
Carbon, Hydrogen and Oxygen
All carbohydrates (carbs) contain these three elements.
Best Of Luck,
- Kai -
Answer: Option A) the Golgi bodies and their vesicles.
The most likely explanation for the bad taste of meat that has "freezer burn" from repeated freezing is the destruction of the Golgi bodies and their vesicles.
Explanation:
Since the Golgi bodies serves as sacs for synthesis, packaging and distribution of materials in the cell, the long sharp crystals of ice will spear through the cell membrane, and then through the Golgi bodies and their vesicles.
This would cause them to spill their contents into the cytoplasm alongside the forceful withdrawal of fluids from the vesicles of Golgi bodies for freezing.
Thus, destruction of Golgi bodies and their vesicles most likely explain the bad taste of meat
The answer is punctuated equilibrium. This is a theory in evolutionary biology that says the evolution of different species proceeds in a characteristic way of relative stability for very long periods interspersed with shorter periods. During this period new species emerge as others become extinct.
The complete question is attached in the form of an image as it lacks an essential part of the question?
Answer:
Eukaryotic cell membranes:
phosphatidylserine - it is found in the inner leaflet of the membrane and plays role in the cell cycle signaling.
phosphatidylcholine - these are a major group of the membrane in eukaryotes.
phosphatidylinositol - it is also present in eukaryotic cells only in significant amounts
both bacterial and eukaryotic cell membrane:
phosphatidylglycerol - directly activates lipid-gated ion channels in both type of cell membrane
phosphatidylethanolamine - helps in assembling membrane proteins.
cardiolipin - it present in both eukaryotic and bacterial membrane however it makes 20% of the inner membrane of the mitochondrial membrane
Bacterial membrane:
No particular lipid
