Answer:
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The high measure of phytic acid in unleavened bread in the eating routine bound the zinc, diminishing its bioavailability in the body.
Phytic acid, generally as phytate, is found inside the structures of nuts, seeds, and grains. No distinguishable phytate was seen in vegetables, for example, scallion and cabbage leaves or in organic products, for example, apples, oranges, bananas, or pears. In-home sustenance planning methods can separate the phytic corrosive in these nourishments. Basically cooking the nourishment will diminish the phytic corrosive to some degree. More powerful strategies are absorbing a corrosive medium, growing and lactic corrosive aging, for example, in sourdough and pickling.
The statement "When levels of the amino acid are high, it binds to the repressor, allowing synthesis of this amino acid to proceed" (A).
E. coli needs amino acids to survive. It can ingest the amino acid, Tryptophan from the environment. When the levels of Tryptophan are low, it can synthesize Tryptophan by using enzymes that are encoded in five genes. These genes lie next to each other in the tryptophan operon. If tryptophan is available in the environment, E. coli will not synthesize it.