The right answers are:
A-present in eukaryotic genomes ==> Both exons and introns
B-generally absent from bacterial genomes ==> Introns
C-part of the final mRNA strand ==> Exons
D-code for an amino acid sequence ==> Exons
E-removed from initial mRNA strand prior to translation ==> Introns
F-present in the DNA used as the template for transcription ==> Both exons and introns
In the genes of eukaryotic organisms, the exons are the segments of an RNA precursor that are conserved in the RNA after splicing and that are found in mature RNA in the cytoplasm. The segments of the RNA precursor that are removed during splicing are called in opposition to introns. Exons are mainly found in messenger RNAs (mRNAs) encoding proteins. Some mRNAs may sometimes undergo an alternative splicing process in which one or more exons may be excised or some introns preserved in rare cases.
<span>{(45, 18), (62, 13), (72, 11), (55, 15), (38, 21), (26, 31), (93, 9), (64, 13), (29, 28), (33, 25), (49, 17)}</span>
From te options above, the only true statement is :
Today, most scientists believe that both nature and nurture are important in animal behavior
For example : Imprinting ducks
hope this helps
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
