Answer:1)Yeast cells that produce more unsaturated fatty acids than saturated fatty acids in response to cold have greater cold tolerance
2)Cell membranes in reindeer legs (near the hooves) are kept flexible because they have a large number of saturated fatty acids.
3.)Cell membranes in cold tolerant winter wheat plants have a higher ratio of unsaturated fatty acids to saturated fatty acids than do cold intolerant wheat varieties.
Explanation.
Basically the longer the chains of fatty acids the higher the degree of energy produced as heat energy, and therefore the higher the insulation.
Unsaturated fats clogged together and the aggregate carbons and hydrogens ensured insulation.
Answer:
A. 50, 88, 145, 227
Explanation:
The correct option would be option A.
<u>When something grows exponentially, it means the growth increased at a high rate. More specifically, each rate of increase results in more or less doubling of the preceding rate. For example, if the current value of growth rate is 2 for a substance that is growing exponentially, the next growth rates will be 4, 8, 16, etc.</u>
<em>In this particular illustration, the only option that best fit into an exponential system is option A in which the growth rate more or less doubles each time from 50 to 88, from 88 to 145, and then from 145 to 227.</em>
P450scc or cholesterol side chain cleavage enzyme is an enzyme that converts cholesterol into pregnenolone (the precursor for steroids). The kinds of steroid hormones are mineralocorticoids (i.e. aldosterone) glucocorticoids (i.e. cortisol), and sex steroids (i.e. testosterone, estrogen). In the event where P450scc is blocked, then there will be no production of mineralocorticoids, glucocorticoids, and sex steroids. There will be no production of aldosterone, cortisol, estradiol, testosterone, and progesterone. This disease is called Lipoid Congenital Adrenal Hyperplasia.
<span>1.Pour the raw milk into a stainless steel pot.
2.</span>Heat the milk to 110 degrees F (it's still raw at this temperature).<span>
3.</span><span>Add 1 packet of your direct-set starter culture to the milk.
4.</span><span>Stir the milk and starter together gently until combined.
</span>5.<span>Pour the mixture into the yogurt maker jars.
</span>6.<span>Put the jars into the yogurt maker (without the lids).
</span>7.<span>Turn on the yogurt maker and incubate the yogurt for about 7-8 hours until the yogurt has set.
</span>8.<span>Remove the jars from the yogurt maker, screw on the lids, and store in the fridge.
</span>9.<span>Yogurt is good for up to 2 weeks.</span><span>
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