Answer:
Addition of allolactose to the bacterial growth media should increase the speed at which the bacteria metabolize the sugar lactose.
Explanation:
right on edg 2020
Answer:
RNA polymerase synthesizes RNA, using the antisense strand of the DNA as template by adding complementary RNA nucleotides to the 3′ end of the growing strand. RNA polymerase binds to DNA at a sequence called a promoter during the initiation of transcription.
1. What is the relationship between chromosomes and DNA? The chromosome is a molecule formed by a chain of DNA associated with proteins. Together, they form a group of molecules directly responsible for heredity.
2. What is heredity? It is the biological process where the genes present in a DNA are transmitted by parents to their children, through the division of gametes. These genes carry the codes that form the genotypic and phenotypic characteristics, which allows a similarity between parents and children to occur.
3. What is the role of proteins associated with the DNA molecule that makes up the gene? Proteins are responsible for keeping the DNA line tightly compressed, maintaining the chromosome structure. In addition, they control the activities of the genes present in this DNA molecule, being essential in maintaining heredity.
4. How do chromosomes participate in gene transmission? As mentioned above, genes are part of DNA and DNA is the molecule that makes up chromosomes, in this case, chromosomes are molecules loaded with genes. In the human body, cells have 46 pairs of chromosomes, with the exception of gametes that have half that number. During the reproductive process, the gametes (reproductive cells) divide and produce a new being. The mother's gametes unite with the father's gametes to form a new being. Each gamete has 23 chromosomes, which contain the genes responsible for transmitting the characteristics.
Fish and seafood or marine sources are the highest food source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Among the marine sources, fish such as salmon, herring, mackerel and anchovy have the highest content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
<em>-DHA/EPA OMEGA-3 INSTITUTE
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