Answer:
casandra was scared around others
Explanation:
in the passage i notesed that she went to her locker and started crying
<span>I found this on a website..... Hope this helped :)
"In plant cells, the vacuoles are much larger than in animal cells. When a plant cell has stopped growing, there is usually one very large vacuole. Sometimes that vacuole can take up more than half of the cell's volume. The vacuole holds large amounts of water or food."</span>
Animal cells<span> and plant </span>cells<span> can form tissues, such as muscle tissue in animals. A living tissue is made from a </span>group<span> of </span>cells<span> with a </span>similar<span>structure and </span>function<span>, which all </span>work together<span> to do a particular job. Here are some examples of tissues: muscle. the lining of the intestine. the lining of the lungs.</span>
Answer: Fruit will not brown. Browning requires a functional enzyme.
Explanation:
Genetic engineering refers to the manipulation of an organism's genes. Scientists use a variety of molecular tools and techniques to cut up and join genetic material from different species and to introduce this new hybrid DNA into another organisms. <u>The overall goal is to add or remove an organism's genetic makeup for the better, or to transfer DNA code from one species into the other, in order to form new combinations or heritable genetic material.</u>
Enzymatic browning is a reaction that occurs in fruits which results in negative effects on characteristics such as taste, color, and nutritional value. This reaction is a caused by phenolic compounds' oxidation by an enzyme called polyphenol oxidase, which causes the generation of dark pigments. This is often seen in apples which are rich in this enzymes and susceptible to this enzymatic browning.
If through genetic engineering, the gene encoding the enzyme responsible for the apple browing is removed, then this enzyme cannot be produced by the apple. Consequently, apples will not brown<u>,</u> because there will not be a polyphenol oxidase that oxidates the phenolic compounds.
