Answer:
Preserving the habitat of an endangered species is important to its protection. Little brown bats live in a wide range of habitats. They live in forests and mountains, and even form colonies in buildings, attics, and other artificial structures that humans could be affecting. Sadly, many bats are under severe threat from increasing human pressure. Habitat loss, climate change, roost destruction, disease, deforestation, guano mining, disturbance and persecution, and increasing numbers of wind farms are all causes of bats declining because of us.
Explanation:
I hope this helps! :}
Survival of the fittest (which means those who have better adaptions for there environment will survive and spread on their genes while the lass well adapted ones will die off)
Answer:
Promoter sequences are DNA sequences that define where transcription of a gene by RNA polymerase begins. Promoter sequences are typically located directly upstream or at the 5' end of the transcription initiation site.
Explanation:
Answer:
404 amino acids
Explanation:
The translation is the process by which a messenger RNA (mRNA) molecule is used as a template to synthesize a protein in the ribosomes. During translation, each triplet of nucleotides or 'codon' determines one specific amino acid of the growing polypeptide chain (i.e., the protein). In this case, the length of the fully processed AURKA mRNA consists of 1,212 nucleotides, thereby the length of the polypeptide chain will be 404 amino acids (protein length = 1,212 / 3 = 404 amino acids).
Answer:
The foam will be formed only in glass B and D.
Explanation:
fermentation is a chemical reaction and procedure of breaking up a specific substance by microscopic organisms, or for this situation, yeast. The yeast in glass b was enacted by including warm water and sugar. The foaming outcomes from the yeast eating the sucrose.The sugar aging procedure emits heat as well as gas as a waste products. In this test glass b emitted carbon dioxide as its waste.
Yeast organisms respond distinctive in different situations. Had you attempted to blend yeast in with sugar and cold water, you would not have had similar outcomes. Nature matters, and if the water were excessively hot, it would kill the yeast microorganisms.
The yeast alone doesn't respond until sugar and warm water are added and blended to make the maturation procedure. To additionally research how carbon dioxide functions in this procedure, you can blend yeast, warm water and sugar in a container while connecting a baloon to the open mouth. The bloon will grow as the gas from the yeast aging ascents.
