Explanation for the above mentioned state:
- Shaking and kneading of ice cream mixture releases energy and because of this ice may melt further and hence salt is added to maintain the required temperature.
- With kneading of ingredients the size of air bubbles decreases, distributing the fat molecules evenly and giving a more smoother texture to ice cream.
- Whereas with shaking of ingredients, it helps to move the warm mixture from inside to outside so that freezing can occur evenly.
- Yes the hands get very cold while shaking the bag as transfer of energy take place and it can also lead to numbness for some time.
Answer:
The lagging strand undergoes a conformational change to make a hairpin structure, which allows DNA synthesis in the proper order.
The lagging strand must be synthesized in smaller units that are ultimately attached by the action of DNA ligase.
Explanation:
For DNA synthesis to occur on the lagging template strand, the lagging template strand is oriented in such a way that it forms an hairpin structure with the SSB proteins still in place.
This allows the structure to be in corformation with the rest replisome machinery and also allow the synthesis of DNA in the 5'-3' direction forming okazaki fragments in a discontinous backstitching mechanism which are then sealed toghether by the enzyme Ligase.
Answer: Congenital insensitivity to pain is a condition that inhibits the ability to perceive physical pain. While A reflex arc is a neural pathway that controls a reflex. In vertebrates, most sensory neurons do not pass directly into the brain, but synapse in the spinal cord. This allows for faster reflex actions to occur by activating spinal motor neurons without the delay of routing signals through the brain.
Explanation: So I would believe so
