4 cells are created when cells undergo meiosis
1. there is not diagram to examine 2 no answer choice so how are we supposed to answer this?
Answer:
Both starch and cellulose are glucose polymers, but the glycosidic linkages in these two polymers differ, as shown in Figure 5.7. Glucose can have two slightly different ring structures. When glucose forms a ring, the hydroxyl group attached to the number 1 carbon is positioned either below (alpha)or above (beta) the plane of the ring. In starch, all the glucose monomers are in the alpha configuration (Figure 5.7b). In cellulose, all the glucose monomers are in the beta configuration. As a result, every other glucose monomer is "upside down" with respect to its neighbors (Figure 5.7c). The differing glycosidic linkages in starch and cellulose give the two molecules distinct three-dimensional shapes, leading to key functional differences.
Explanation:
The answer is true.
DNA methylation is a process by which methyl groups are added to the DNA, more precisely to its nucleotides adenine or cytosine (they are methylated) via enzymes called DNA methyltransferases. This process as a result can change the activity of a DNA. For example, if DNA of gene promoter is methylated gene transcription is repressed. The opposite process is DNA demethylation.
So, DNA methylation is an epigenetic mechanism meaning that gene activity can be changed and inherited that way, but the sequence of DNA remains the same.
Answer:
Fermentation
Explanation:
Fermentation is a catabolic, anaerobic process, which is not usually accompanied by electronic transport and whose final product is an organic compound. Yeasts are unicellular bodies (generally spherical in shape) with a size of around 2 to 4 μm and that are naturally present in some products such as fruits, cereals and vegetables. They are what are called: facultative anaerobic organisms, that is, they can develop their biological functions without oxygen. Yeasts carry out alcoholic fermentation. Its biological purpose is to provide anaerobic energy to unicellular microorganisms (yeasts) in the absence of oxygen, to dissociate glucose molecules and obtain the energy necessary to survive, producing alcohol and CO2 as fermentation waste.
