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AVprozaik [17]
3 years ago
9

How do mutations create such diferences in ones phenotypes and specific characteristics withought mutations getting out of contr

ol?
Biology
1 answer:
ipn [44]3 years ago
3 0
There is a change in amino acids sequence causes these mutations, If there is an error in the order of amino acids during the process of multiplication, there is a special enzyme to repair errors 
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Help ASAP Please Figure 5
Mashutka [201]
Sleet
Might be wrong lol sorry if it is
3 0
3 years ago
True or false? Mandatory license plate revocation is ineffective against drunk driving
OLga [1]
<span>Mandatory license plate revocation is effective against drunk driving. False</span>
3 0
3 years ago
A fish maintains its depth in fresh water by adjusting the air content of porous bone or air sacs to make its average density th
Volgvan

Answer:

0.153

Explanation:

We know the up-thrust on the fish, U = weight of water displaced = weight of fish + weight of air in air sacs.

So ρVg = ρ'V'g + ρ'V"g where ρ = density of water = 1 g/cm³, V = volume of water displaced, g = acceleration due to gravity, ρ'= density of fish = 1.18 g/cm³, V' = initial volume of fish, ρ"= density of air = 0.0012 g/cm³ and V" = volume of expanded air sac.

ρVg = ρ'V'g + ρ"V"g

ρV = ρ'V'g + ρ"V"

Its new body volume = volume of water displaced, V = V' + V"

ρ(V' + V") = ρ'V' + ρ"V"

ρV' + ρV" = ρ'V' + ρ"V"

ρV' - ρ"V'  = ρ'V" - ρV"

(ρ - ρ")V'  = (ρ' - ρ)V"

V'/V" = (ρ - ρ")/(ρ' - ρ)

= (1 g/cm³ - 0.0012 g/cm³)/(1.18 g/cm³ - 1 g/cm³)

= (0.9988 g/cm³ ÷ 0.18 g/cm³)

V'/V" = 5.55

Since V = V' + V"

V' = V - V"

(V - V")/V" = 5.55

V/V" - V"/V" = 5.55

V/V" - 1 = 5.55

V/V" = 5.55 + 1

V/V" = 6.55

V"/V = 1/6.55

V"/V = 0.153

So, the fish must inflate its air sacs to 0.153 of its expanded body volume

5 0
3 years ago
How many atp equivalents are consumed in the conversion of each of the following to a glucosyl residue in glycogen?
Nina [5.8K]
<h3><u>Answer;</u></h3>

Dihydroxyacetone phosphate - 1

Fructose-1,6-bisphosphate - 1

Pyruvate - 13

G-6-P - 1

<h3><u>Explanation;</u></h3>

1) Dihydroxyacetone phosphate = 1

G1P + GTP --> UDPG + PPi two P is equivalent to 2 ATP --->2 ADP + Pi) Therefore, two ATP equivalents - but UDP is the product and only one P needed

2 DHAP --> F1,6-BP -->F6P --> G6P -->G1P -->UDPG --> glucosyl residue

2) Fructose 1,6-bisphosphate = 1

3) Pyruvate = 13

2 pyr + 2 ATP --> 2 OAA

2 OAA + 2 GTP --> 2 PEP

2 PEP --> 2 2PG --> 2 3PG

2 3PG + 2 ATP --> 2 1,3 BPG

2 1,3 BPG + 2 NADH --> 2 G3P

2 NADH = 6 ATP

2 G3P --> DHP + G3P --> FDP -- > F6P + P

F6P --> G6P --> G1P

G1P + UTP --> UDPG + PP

4) Glucose-6-phosphate = 1

G6P -->G1P G1P + UTP --> UDP-GLC + 2 Pi

UDP-Glc + glycogen --> glycogen+ 1 Glc

4 0
3 years ago
When egg white is heated, it hardens and is opaque. This cooking process cannot be reversed, but hard-boiled egg white can be di
marshall27 [118]

Answer:

Generally proteins are denatured at high temperature.Therefore when  the egg is hard boiled they are denatured since eggs are protein,  the 3-dimensional  structure of protein is lost, and it is replaces with tangled meshwork of polypeptide chains .This is because the  orderly arrangements of  disulphide bonds in proteins  are disrupted , which  results in the formation of inter chains bonds among   disulphide bonds, making the protein molecules to link together.This explains the reason for the 3-D structure disruption  and formation of  a macro molecule.

However,   the  addition of reducing agent ,  breaks the covalent disulphide bonds.   While detergent breaks the interchain bonds among the disulphide bonds.  (The noncovalent bonds),These combined effects untangled the  mesh networks of polypeptides formed, and reduces the hardened nature,

Explanation:

5 0
2 years ago
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