Answer:
The options to this question are unclear but the answer is: Hh, Hh, hh, hh i.e Hh (50%), hh (50%).
Explanation:
This question involves a single Gene coding for the possession or not of Huntington's disease in humans. The disease is said to be an autosomal recessive condition i.e. it only happens in a recessive state (hh).
According to this question, when a female with Huntington disease (hh) mates with a male that is heterozygous (Hh) for the Huntington trait, the following gametes will be produced by each parent.
hh - h and h
Hh - H and h
Using these gametes in a punnet square (see attached image), the following genotypic combination of offsprings will be produced.
Hh, Hh, hh and hh
Hh = 50%
hh = 50%
Huntington Disease is Which percentage
shows the genotype probability *
Answer:
D. all of these answers are correct
Explanation:
Actin binding proteins are responsible for the regulation of cytoskeletal microfilaments.
Actin binding proteins have the function to
1. Maintain the population of actin monomers,
2. regulate the polymerization of filaments
3. bind to and block the growing ends of actin filaments
4. assembly actin
5. bind to the sides of actin filaments
7. cross-link actin filaments
Answer:
big pp BIG PP small pp :(
c. Glucose and ATP are produced in glycolysis and used in fermentation.
Glycolysis is the process of breaking down glucose to produce energy. It generates two pyruvate molecules, ATP, NADH, and water. The process occurs in a cell's cytoplasm and does not require oxygen. It can be found in aerobic and anaerobic organisms.
Glycolysis is a cytoplasmic pathway that converts glucose into two three-carbon compounds while producing energy. Phosphorylation traps glucose with the help of the enzyme hexokinase.
Fermentation is a metabolic process that involves the action of enzymes to produce chemical changes in organic substrates. It is narrowly defined in biochemistry as the extraction of energy from carbohydrates in the absence of oxygen. Fermentation is an ancient method of food preservation. The method is still used today to make wine, cheese, sauerkraut, yogurt, and kombucha.
To learn more about glycolysis and fermentation, here
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