Answer:
DNA coiled to Histone protein.
Explanation:
1) DNA wrap itself around the histone protein due to the negative charge on the histone, that packed DNA tightly so that it can't be used in protein synthesis.
2) Prosthetic groups are itself co-factors that bind tightly to enzymes or proteins. they can be organic or metallic ions and attached to proteins by covalent bond.
3) The transfer of mitochondrial DNA (mtDNA) from mother to her offspring is known as maternal inheritance. only female can transmit mtDNA beacuse, it can be transmitted through female eggs only. One can inherit mtDNA from exclusively their mother.
Answer:
the northern hemisphere is in summer and the southern hemisphere is in winter
Explanation:
the northern hemisphere is tilted toward the sun and the southern hemisphere is tilted away
Answer:
probably the kangaroo and chimpanzee because they both use their two legs to walk while the other animals dont
Explanation:
:)
Answer:Sometimes only a single area is affected, but in most cases of TBI multiple areas have been injured. When all areas of the brain are affected, the injury can be very severe.
so yes
Explanation:
The bacteria that transforms milk into curd enhances the nutritional value of the product by increasing vitamin B12. The Lactic acid bacteria helps to keep disease-causing microbes in check in our stomach.
Many fermented products, including cheese, curd, kefir, and others, can be made from milk. Curdling is the main method for producing curd from milk. Casein, a globular protein, makes up milk. Addition of rennet or any acidic substance, such as lemon juice or vinegar, can cause casein to coagulate. The casein proteins clump together to form curd as a result of the increased acidity. The activity of Lactobacillus bacteria on milk also results in the formation of curd. Lactic acid is created when lactose is fermented by Lactobacillus; this lactic acid then causes casein to coagulate. Along with producing lactic acid, lactobacillus also produces a number of nutrients that raise the nutritional value of curd. It increases the nutritional value of food.
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