I believe that 2 is correct. :)
Answer:
Yes there will be a slight difference in texture but ultimately it is a acceptable substitution. Just make sure to look at the recipe. It depends on how much fat and moisture that milk is contributing to the overall batter or food
Answer:
Corresponding mRNA Sequence: ALGUG GAACC_GCUG CLGA
Amino Acid Sequence: METHIONINE-LEUCINE-GLUTAMIC ACID-PROLINE
The answer would be "a person's skin"
hope this helps :)