Answer:
T T A G C C G T A A T G is the complementary DNA strand.
Explanation:
A=T G=C C=G T=A
this is the key to all DNA complementary strands.
(not sure what the "O" was at the end but- it's ok)
Hope this helps! :)
Answer:
Option D.) Groundwater
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The proteins are produced in the golgi apparatus. Then, they are transported through the microtubules inside the cell towards the cell membrane. Then, the proteins pass through the lipid bilayer of the membrane. of the membrane and move out of the cell.
Answer:
A- Acetylcholine is released by axon terminals of the motor neuron.
Explanation:
The general mechanism of muscle contraction can be explained as follows:
a) The action potential which is generated, travels along the motor nerve to its ends on muscle fiber (or motor end plate) at the neuro-muscular junction.
b) The nerve endings then secrete small amounts of neurotransmitter called acetylcholine.
c) The actylecholine binds to the receptors on the membrane of muscle fiber and opens the voltage gated sodium channels.
d) Opening of these channels leads to flow of large quantities of sodium ions into the muscle fiber which ultimately results in initiation of action potential in muscle fiber.
e) This action potential depolarizes the fiber including the T-tubules, triggering the release of calcium ions from sarcoplasmic reticulum.
f) The calcium ions thus released initiated the process of muscle contraction.
Answer:
When making yogurt the tart flavor get in the end is more likely because the bacteria have carried out a type of respiration named lactic acid fermentation (option C).
Explanation:
The process of obtaining yogurt from whole milk involves the association of the bacterial species Streptococcus and Lactobacillus. In order to carry out the lactic acid fermentation that produces yogurt, the bacteria act in a different way:
- Streptococcus is in charge of removing the oxygen from the milk product.
- Lactobacillus promotes the conversion of lactose sugar into lactic acid.
This fermentation process leads to the conversion of milk into a coagulated and tart flavor product.
Other options are not correct because:
<em> A. </em><u><em>Photosynthesis
</em></u><em>: is the process that occurs in plants to obtain chemical energy from sunlight.</em>
<em> B. </em><u><em>Alcoholic fermentation</em></u><em>: in this chemical process alcohol is obtained from the fermentation of a sugar.</em>
<em> D. </em><u><em>Aerobic cellular respiration</em></u><em>: does not involve fermentation, but the series of processes that convert glucose into energy.</em>