Answer:
As one goes up the other does as well for the first 2 but they aren't proportional (it is not simple cause and effect as there is a lot of factors)
The last question is to decrease their emissions as rising temperature is being effected by rising CO2 levels and rising temperature can cause a feedback loop causing more rising temperature
Explanation:
Answer:
In eukaryotic cells you find core and proximal promoters.
Promotors are specific DNA sequences where transcription factors (proteins) and RNA polymerase binds to initiate transcription. Promotors are located upstream the coding sequence
Core promoters are where RNA polymersae binds and proximal promoters are where transcription factors bind.
Enhancer elements are DNA sequences where transcription factors (proteins) bind to increase the rate of expresion of an specific gene. Enhancers can be located either upstream, downstream or thousands of nucleotids away from the of the coding region.
Explanation:
Promoters and enhancer are key elements for controling gene regulation. Transcription begins when chromatin rearranges from a condensed state to a accesible state, this allow to transcrition factors and RNA polymerase to bind specif DNA sequences (promotors). Proteins bind to enhancers , this complex develops a DNA loop, so that the protein that is bound to the enhancer interacts with the RNA polymersase. When this interaction is made, the activity of the RNA polymerase is increased.
The correct answer for this question is "Epiglottis". The Epiglottis is responsible for cutting off the passage way to the airway while swallowing/eating food to prevent the food from being inhaled by the body.The Epiglottis has a leaf-like shape structure with a cartilage that covers the passage way into the air ways of the body.
Potential energy is stored energy that can be called upon for use at a later time. Kinetic energy is energy that an object has because it is moving.
Answer:
False
Explanation:
There are multiple ways in which the food supply can be introduced to pathogens e.g.
1)inadequate handwashing.
2)cross-contamination.
3)storage and cooking temperatures.
4)contamination of food by animal waste
