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Since prokaryotic cells are haploid, they have the ability to adapt faster to changing environmental conditions than eukaryotic cells.
<h3>What are prokaryotic cells?</h3>
Prokaryotic cells are cells that are characterized by the absence of a nucleus or any other membrane-bound organelles.
On the other hand, eukaryotic cells have the presence of a membrane-bound nucleus that stores their genetic material.
Another important feature of prokaryotic cells is that they are haploid in nature i.e. they do not have chromosomes that occur in homologous pairs and have just one chromosome.
Therefore, it can be said that because prokaryotic cells are haploid, they have the ability to adapt faster to changing environmental conditions than eukaryotic cells.
Learn more about prokaryotic cells at: brainly.com/question/18348786
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Answer:
Option 3, Chromatids remain attached to one another until anaphase
Explanation:
Centromere lies at the center, end or other points of the chromosome and joins the two sister chromatids. During cell division, the spindle fibers attaches at the centromere and detaches the chromosomes during the anaphase of the cell division to ensure that each daughter cell gets equal number of chromosomes at the end of mitosis. Centromere plays an essential role in the separation of chromosomes.
Hence, option 3 is correct
When the bread and butter is in mouth, mechanical digestion starts. The size of the food gets reduced and it mixes with saliva for easy swallowing. The salivary amylase in saliva begins the digestion of starch in the bread. This is the start of chemical digestion. When the undigested bread and butter reached the stomach, lower esophageal sphincter relaxes and allow the chewed food to enter. The gastric secretions containing HCl, acts on the undigested food to produce chime. HCl kill the microorganism on the food and also denatures the protein and later attacked by digestive enzyme pepsin. Pepsin breakdown protein in the bread, butter . Later on gastric lipase begins to digest fat present in butter. Digestion of the starch in bread does not occur in the stomach because the salivary amylase that began chemical digestion in mouth became inactive in the presence of HCl. Further the chime enters the small intestine where bile secreted by the gall bladder emulsifies the fat and break into small globule which helps in fat absorption.
