The <u>Ion Channels of membrane</u> facilitates unequal distribution of polar and charged molecules on two different sides of membrane.
The traveling wave of electrical excitation, known as an action potential/nerve impulse, can carry a message without attenuation from one end of a neuron to the other as speeds as great 100m/sec or more.
The voltage is an electrical potential energy that is caused by the separation of opposite charges, in the case of across membrane.
It is so because a membrane potential arises when, there is a difference in electrical charge on both the sides of a membrane, due to a slight excess in positive ions over negative ones on one side and a slight deficit on the other.
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Environmental manipulation of a crop can not only have unexpected consequences, but also have a negative impact on the atmosphere as well. The crops produced might be of inferior quality than expected. The amount of crop that grows can also be less. More water might be needed for the crops to grow.
The correct answer is:
DNA template 3'– ……… –5'
RNA transcript 5'– ……… –3'
Protein product H2N– ……. –COOH
In nucleic acids, DNA and RNA 5’ end refers to phosphate group attached to the 5′ carbon of the ribose ring, while 3’ end refers to the ribose -OH substituent. Nucleic acids can only be synthesized in the 5′-to-3′ direction, which means that the DNA template is 3’—5’. Translation of the protein by the ribosome will also proceed in a 5′ to 3′ direction, which means that the mRNA template is 3’—5’.
The protein during the synthesis is extend from its N terminus toward its C terminus.
Answer:
There are four categories for air masses: arctic, tropical, polar and equatorial. Arctic air masses form in the Arctic region and are very cold.
Answer:
phospholipids, sterols, and triglycerides
Explanation:
Phospholipids make up the outermost layer of cells in the bodies of both animals and humans. They create a protective layer around the cells to help maintain them.
Sterols are a subset of steroids, a type of hormone.
Triglycerides are the fats and oils that you are familiar with in foods. This type of lipid can be saturated or unsaturated, which is part of what makes them solid or liquid, respectively, at room temperature.
