A. SSB prevents reannealing of the separated strands, so strands would quickly reanneal and DNA replication cannot proceed.
Single-stranded binding proteins, or SSB, appear on the strands to separate the strands. Without a separation force, the strands would simply bind back together through hydrogen bonding.
The answer is a .....hope I helped
Answer:
Cell theory
Explanation:
Also known as the cell membrane.
Explanation:
(1) Is referring to Newton's first law, an external force (gravitational force) is applied to frogs motion, thus causing it to deviate from a straight line
(2) is referring to Newton's third law of motion, the action force is done by the ball hitting the ground and the direction is downwards, the reaction force is done by the ground transferring that same force to the ball, acting upwards
(3) I think it's also the first law, the person on a train is showing, the force to keep it at rest, the sudden halt of the train causes a reaction force to act on the person, does making the person move
(4) I think it's both Newton's second law and third law motion.
I hope these helps
Since the blood is already separated form the cellular components and the plasma, blood typing can be a challenge if the medical technologist does not know the theory. Antigens are membrane proteins on the red blood cells. There are 2 types of antigens namely the A antigen and B antigen. Blood types are according to the antigen present in the red blood cells. Blood type O has no antigens in the red cell surface, blood type A has A antigen, blood type B has B antigen, and blood type AB has both A and B antigens. In identifying the antigen, the researcher should extract the cellular components rather the plasma. The plasma, on the other hand, contains antibodies.
Answer: Food spoilage
Explanation:
Lipid oxidation cause food spoilage because lipid oxidation is the oxidative degradation of lipids that occur when free hydroxyl attract electron from the fatty acids. These make the lipid radical to be unstable and the fatty acids reacts with oxygen to form fatty acid peroxyl radical which is the major causes of food deterioration. Oxidation occurs by defferent molecular mechanisms such as production of reactive oxygen precursors and free radicals. Continuous occurrence of this can result in lung damage.
