Answer:
B. Prokaryotic and Eukaryotic
Explanation:
Cells are of two types: eukaryotic, which contain a nucleus, and prokaryotic, which do not.
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The pollution from the Industrial Revolution darkening the trees. After the trees darkened from all the soot in the air, the white moths were easier to see and more vulnerable to predators. The dark moths blended into the dark tree bark.
The nervous system communicates through electrical impulses and the communication is very fast. It works in a relay fashion, from point to point comparable to the way the old telephones systems used to work.
The endocrine system communicates by chemical signals via the bloodstream. Hormones are secreted into the blood and extra cellular fluids, then transported to target cells, which must bear a receptor to be able to bind to a specific hormone, and respond.
Hormones are chemical messengers secreted into blood or extracellular fluid that affect the function of other cells.
Endocrine communication is not quite as fast as the nervous system communication
Answer:
D. Alternative splicing is the mechanism that produce complexity in the genes by splicing some of the protein coding part (exons) of a genes
Explanation:
There are certain splicing enhancers sites present in Exons which facilitiates the binding of RNA binding protein specifically SR protein family rich in Serine and Arginine residues. This SR protein will help in splicing of exons.
The significance of this type of mechanism is the ability of a cell to produce an isoform of protein which have retain their function.
This mechanism also help is diversity or in short in evolution.
Pasta contains starch and thus contains more substrate and needs more enzyme to digest.
<h3>What is
starch ?</h3>
A polymeric carbohydrate called starch, also known as amylum, is made up of a lot of glucose units connected by glycosidic linkages. The majority of green plants synthesize this polysaccharide as a form of energy storage. It is the most prevalent type of carbohydrate consumed by people worldwide and is present in significant proportions in common foods like wheat, potatoes, maize (corn), rice, and cassava (manioc).
Pure starch is a powder that is white, odorless, tasteless, and insoluble in alcohol or cold water. It is made up of the branching amylopectin and the linear and helical amylose molecules. Starch typically comprises 20 to 25% amylose and 75 to 80% amylopectin by weight, depending on the plant. Animals store their energy in glycogen, which is a more intricately branched form of amylopectin.
To learn more about starch from the given link:
brainly.com/question/1237142
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