The genetic code is carried out by the Deoxyribonucleus acid DNA molecule in most organisms. Most of the viruses have RNA as their genetic material which codes genetic information.
Pure culture can be prepared from a mixture of cultures by using the streak plate method. This enables the bacterial cells to be diluted to obtain a pure culture after many-folds dilution.
Pure culture is the one in which only one species, strain or clone of bacteria are grown. The pure culture enables to scientists to study in detail about its anatomy, lifestyle and potential uses or harms, without the interference of any other microbe.
Streak-plate method is the most commonly used technique in microbiology labs to isolate a single type of bacteria. It is performed by creating the smears of bacteria in zig-zag motion to dilute its concentration.
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D. Parasitic will be you answer.
<span>1. c) Exposure would weaken the body’s immune system and leave it unable to fight future infections.
</span>2. <span>c) Excess amounts are removed by the kidneys and excreted along with urine.</span>
Answer:
Explanation:
Normally, under anaerobic condition in yeast, pyruvate produced from glycolysis leads to the production of ethanol as shown below.
pyruvate ⇒ acetaldehyde + NADH ⇒ ethanol + NAD
The pyruvate is converted to acetaldehyde by the enzyme, pyruvate decarboxylase. It should be NOTED that carbon dioxide is released in this step. The acetaldehyde produced in the "first step" is then converted to ethanol by the enzyme alcohol dehydrogenase. It must be noted from the above that the steps are irreversible.
If a mutated strain of yeast is unique because it does not produce alcohol and lactic acid (which is referred to as toxic acid in the question); thus having a high level of pyruvate because of the presence of a novel enzyme. <u>The function of this novel enzyme will most likely be the conversion of acetaldehyde in the presence of carbondioxide back to pyruvate; thus making that step reversible</u>. This could be a possible explanation for the high level of pyruvate present in the yeast.
