The two statements which describe the production of soy sauce.
Option A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids.
Option F. To produce soy sauce, yeast and a type of mold are added to a
mixture of soybeans, wheat, and salt.
Explanation:
Soy sauce is naturally prepared by artisanal brewing and fermentation. The basic ingredients used are soybeans, wheat and salt.
During the brewing process, microbes like mold, yeast or bacteria are added to the basic mixture to ferment. When mold is added to the basic mixture, it ferments and forms a mixture called koji.
Molds like Aspergillus soyae called the koji starter is commonly used. The enzymes present in the mold break the starch in the soy beans and wheat into simpler sugars, and proteins into amino acids, and fats into simpler lipids.
The koji is then treated with yeast and lactic acid bacteria which ferments the koji and forms the moromi which is then processed further to form soy sauce.
The enzymes of the yeast converts the simple sugars into alcohol, CO2 and other organic acids and elements which enhance the flavor of the sauce. Lactic acid bacteria takes the role of converting the sugars into organic acids like aspartic and glutamic acid, and other amines.
Explanation:
The Exon Junction Complex (EJC) is a eukaryotic molecular machine that interacts with spliced mRNA upstream of exon-exon junctions, providing a binding platform for other trans-acting proteins that determine the fate of the mRNA. The spliceosome deposits the ~335kD EJC in a non-sequence specific manner 20-24 nucleotides upstream of an exon-junction. Functionally, the EJC aids in nuclear export of spliced mRNAs, assists in nonsense-mediated decay of incorrectly spliced mRNAs containing premature stop codons, and enhances translation efficiency.
Pre-mRNA bound by a spliceosome is usually not exported from the nucleus, so as to make sure that only fully-processed mRNA travels to the cytoplasm to be translated. A protein called the mRNP exporter binds to the EJC, both through RNA interactions and interactions with the EJC-associated protein REF (RNA export factor) to help pre-mRNA exit the nuclear pore complex.
Interestingly, the efficiency of unspliced mRNA export is dependent on the length; longer mRNAs are exported more efficiently than shorter mRNAs. In spliced mRNAs, however, once the 5' exon is long enough to bind the EJC, the length of the spliced mRNA does not affect the export efficiency.
There are a certain number of EJCs in a cell, and they must be recycled in order to continue tagging mature mRNAs. Once in the cytoplasm, the ribosome-associated regulator protein (PYM) acts as a dissociation factor.
Answer:
the blood pressure that is disrupted during a HA, makes the kidneys work out of homeostasis, they work differently due to the loss of fluids, water and salt
Explanation:
