Answer: c. Amino Acids
Explanation:
Food is chemically and mechanically broken down into smaller particles like building blocks, the smallest of these are a basic unit called monomers. In the <em>stomach</em>, the enzyme pepsin breaks proteins, like those found in salmon, into smaller peptides by splitting the peptide bonds holding the proteins together. The <em>duodenum</em> processes these newly-formed peptide chains or polypeptides, into smaller ones, through the enzyme action of elastase, trypsin and chymotrypsin; these are produced in the pancreas. Peptidases convert these fragments into amino acid monomers for absorption into the bloodstream via the small intestines.
Each on diverged from the common ancestor and has its own accumulated mutations. If they have six differences each it would be 10,000 years per one mistake giving you a total of 60,000 years ago.
Answer:
27%
Explanation:
Guaine always pairs with cytosine
Answer:
b. Hydrogen-carbon
Explanation:
Triglycerides, also called fats are fatty acid esters of glycerol. One molecule of triglyceride consists of three fatty acids linked to one glycerol by ester linkages. Fatty acids are hydrocarbon derivatives with a long hydrocarbon chain in which carbon atoms are bonded to hydrogen atoms by covalent bonds. The carbon-hydrogen bond is one of the bonds with high energy levels. Therefore, the energy of triglycerides is stored in carbon-hydrogen bonds of hydrocarbon chains of fatty acids.
Answer:
Even when equilibrium is reached, particles of a solution will continue to move across the membrane in both directions. However, because almost equal numbers of particles move in each direction, there is no further change in concentration
Explanation:
