The structure of the rye chloroplast DNA, which contains psbC gene coding for 43-kDa chlorophyll(a)-binding subunit of photosystem II, is determined. The sequence of trnS (UGA) gene encoding tRNA Ser is located at a distance of 140 bp downstream from the stop codon of psbC gene on the opposite DNA strand. The 5'-terminal part of psbC gene, like in other plants, overlaps by 50 bp the 3'-terminal region of psbD gene coding for D2 protein of photosystem II. The amino acid sequence of the psbC gene product reveals common features with the structure of the psbB gene product (CPa-1 protein). The structural similarity of these two proteins seems to reflect their similar functions.
Answer:
Bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks and corn etc.
Explanation:
Bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks and corn etc are the main sources of carbohydrates. In these foods, carbohydrates are present in large amount which is a quick source of energy for us. The breakdown of carbohydrates starts from the mouth when the food mixes with saliva which contains an enzyme that starts breakdown of carbohydrates into micromolecules is called glucose that can be absorbed by our body for the production of ATP molecules.
Answer;
-Bone tissue becoming stronger.
The mechanical stress applied to bones during moderate physical exercise leads to bone tissue becoming stronger.
Explanation;
-Bones and muscles both become stronger when muscles push and tug against bones during physical activity.Swimming and bicycling are not weight-bearing activities, so they do not directly help build bones. But swimming and bicycling do help build strong muscles, and having strong muscles helps build strong bones.
-Weight-bearing physical activity causes new bone tissue to form, and this makes bones stronger. This kind of physical activity also makes muscles stronger. Bones and muscles both become stronger when muscles push and tug against bones during physical activity.
1 is D
2 is C
AMDR stands for acceptable Macronutrients distribution range. Higher than the higher % leads to risks of chronic disease while lower than the lower % increases risks of malnutrition.
