Answer:
The chemical senses include taste and smell. The perception of a smell occurs when substances in the air pass through the nose and stimulate the olfactory (smell) nerve. The experience of taste, or gustation, occurs when the taste buds in your mouth respond to substances dissolved in saliva.
Explanation:
Answer:
Low phenylalanine concentration:
- If the enzyme is inactive, PAH will look like its inactive form, with phenylalanine located in the allosteric site / inactive site so that PAH is a different shape. This will not allow as much phenylalanine to be converted into tyrosine, as we wait for Phe levels to increase.
High phenylalanine concentration:
- If the enzyme is active, PAH will look like its regular form, with an open active site that's the size of phenylalanine so that reactions can occur. (Like a hand fitting into a glove, or a lock into a key.) Phenylalanine will be the substrate, the thing acted upon by the enzyme. This will eventually raise the amount of tyrosine that's created and lower the concentration of phenylalanine.
Think about it like this. Ever heard of homeostasis? That's how the body likes to be the same, keep everything regulated, all the time. So if there are high levels of something, the body is going to try to keep that something down, and if there are low levels, it's going to try to increase the concentration of that thing.
Answer:
the following picture attached will help you
Explanation:
DNA makes RNA makes proteins
it starts with the relpication process above it, it will be DNA then it does a transcription process to mRNA(RNA) and then the last process called translation process into Proteins....
Hope this helps!!!
