In an open system such as a campfire, matter can <span>lose particles, gain particles or exchange particles.</span>
<u>Answer:</u>
Recent evidence suggest that feathers evolved from scales and suggest that 'feathers and pycnofibers' could be homologous.
<u>Explanation:</u>
- One of the major difficult issue related to bird evolution is the evolution of feathers.
- Feathers are considered as the most 'complex integumentary structures' which are found in vertebrates.
- Evolutionary developmental biology suggests that the 'planar scale structure' is been modified for developing into feathers by 'splitting' to form web like structures.
- Scales and Feathers consist of 'two distinct form of keratin' so it was thought that 'each type was exclusive skin structure' but recent study suggests that they are developmental expressions of same skin structures.
Answer:
1. metagenomics_the study of all of the genetic material of all organisms in a particular habitat.
2. transcriptomics_the study of all of the RNA produced by an organism.
3. proteomics_the study of all of the proteins produced by an organism.
4. metabolomic_the study of all intermediates and small molecules produced by reactions within an organism.
5. genomics_the study of the entire genetic makeup of an organism.
Explanation:
c. Glucose and ATP are produced in glycolysis and used in fermentation.
Glycolysis is the process of breaking down glucose to produce energy. It generates two pyruvate molecules, ATP, NADH, and water. The process occurs in a cell's cytoplasm and does not require oxygen. It can be found in aerobic and anaerobic organisms.
Glycolysis is a cytoplasmic pathway that converts glucose into two three-carbon compounds while producing energy. Phosphorylation traps glucose with the help of the enzyme hexokinase.
Fermentation is a metabolic process that involves the action of enzymes to produce chemical changes in organic substrates. It is narrowly defined in biochemistry as the extraction of energy from carbohydrates in the absence of oxygen. Fermentation is an ancient method of food preservation. The method is still used today to make wine, cheese, sauerkraut, yogurt, and kombucha.
To learn more about glycolysis and fermentation, here
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