Both have phosphate-pentose back bone, as well as both have adenine, cytosine and guanine bases.
No there is no selective pressure that confers an advantage to those who do taste it.
<h3>What is PTC?</h3>
Despite the fact that PTC isn't found in nature, tasting other bitter substances—many of which are toxins—that do occur naturally has a high correlation with taste sensitivity.
In order to defend themselves from being eaten, plants develop a range of harmful substances. Early humans developed the capacity to distinguish bitter tastes as a safeguard against ingesting dangerous plants. There are roughly 30 genes in humans that produce bitter taste receptors. People may taste a large variety of bitter substances because each receptor can interact with a number of different molecules.
Learn more about Taste with the help of the given link:
brainly.com/question/26220534
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Answer:
b
Explanation:
because they are held together by ester bonds not peptide bond :)
Plants use their stomata to take in Carbon dioxide and take out oxygen during photosynthesis. It's how they "breathe" if that makes it more understandable.
the answer is A changes in abiotic factors i know it is on plato that is hard bro its the post test.
