A ball and socket joint provides the greatest degree of movement among different kinds of joints including rotation, flexion, extension, abduction, and adduction. Hinge joint-This joint is said to be a very simple joint that allows movement only in one axis. It allows only two kinds of movements- flexion and extension.
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Answer:
The correct answer is C: Derived from oils and the fat of meat
Explanation:
Amino acids are the building blocks of proteins. Each amino acid is composed of a monomer, and these monomers join together to form a complex molecule called polypeptides.
For example, hemoglobin is an oxygen-carrying protein in the red blood cells. It is a globular protein and is made up of two polypeptide sub units. It consists of two alpha and two bets chains.
Proteins are rich energy units and there are different sources of proteins such as beans, pulses, seeds, nuts, milk, and yogurt, etc.
Hawii was formed by a hotspot volcano
Answer:
C U A G C U A U G G U A A G C C G C G U A U G A A G C
Explanation:
this is the complementary strand in mRNA.
A=U
G=C
C=G
T=A
this is the answer key to any mRNA strand.
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Answer:
Explanation:
Normally, under anaerobic condition in yeast, pyruvate produced from glycolysis leads to the production of ethanol as shown below.
pyruvate ⇒ acetaldehyde + NADH ⇒ ethanol + NAD
The pyruvate is converted to acetaldehyde by the enzyme, pyruvate decarboxylase. It should be NOTED that carbon dioxide is released in this step. The acetaldehyde produced in the "first step" is then converted to ethanol by the enzyme alcohol dehydrogenase. It must be noted from the above that the steps are irreversible.
If a mutated strain of yeast is unique because it does not produce alcohol and lactic acid (which is referred to as toxic acid in the question); thus having a high level of pyruvate because of the presence of a novel enzyme. <u>The function of this novel enzyme will most likely be the conversion of acetaldehyde in the presence of carbondioxide back to pyruvate; thus making that step reversible</u>. This could be a possible explanation for the high level of pyruvate present in the yeast.