Answer:
The miRNAs act as post-transcriptional silencers, as they are similar to specific mRNAs and regulate their stability and translation. They are small endogenous non-coding ribonucleic acid (RNA) molecules, with about 22 nucleotides, which act as regulators of gene expression in plants and animals, at the post-transcriptional level through the cleavage of a target messenger RNA (mRNA) or repression of translation.
In general, most miRNA genes are transcribed by RNA polymerase II in the nucleus in primary miRNAs (pri-miRNAs). Individually, a pri-miRNA can produce a single miRNA or contain groups of two or more miRNAs that are processed from a common primary transcript. These long pri-miRNA are cleaved by a complex comprising the double-stranded RNAse III enzyme (DROSHA) and its essential cofactor, the binding protein DGCR8 (DiGeorge Syndrome Critical Region 8 protein) in mammals. DROSHA contains two domains of RNAse III, each of which cleaves a strand of the RNA resulting in the precursor microRNA (pre-miRNA) with about 70 base pairs, which contains a double-stranded stretch and a single-stranded loop, forming a structure in clamp. The pre-miRNA is exported to the cytoplasm by the protein exportin-5 (XPO-5), where it is cleaved by DICER1, an RNAse III that assesses the 3 'and 5' ends of the pre-miRNA, generating a mature miRNA with about 22 nucleotides. The processing of pre-miRNA by Dicer promotes the unfolding of the RNA duplex in the form of a clamp. The position in the formation of the clamp can also influence the choice of tape.
Explanation:
I pretty sure that it include both biotic and abiotic. But "C" is wrong. Now your answers are between "A,B and C"
Fungi lacks the ability to produce their own food because they do not have chloroplast which is needed to obtain energy from the sun and convert it into food. Also fungi lack ability to fix nitrogen which has to be incorporated into their food. They also can not fix carbon and utilize it to produce food. Because of these they have to depend on dead organic matters for food.
Always melt chocolate slowly, at a low temperature. The melting point of chocolate is between 86 degrees F. (30 degrees C.) and 90 degrees F.
Answer:
muscle cells hope its right
