1- Alcoholic fermentation process accomplished by yeast
2- Due to oxidation.
3- Milk contains a sugar called lactose, it also contains harmless bacteria called lactobacillus, which uses lactose for energy and creates lactic acid as by-product. It is the lactic acid which makes milk taste sour
Answer:
D) presence of transcription activators or repressors
Explanation:
The reason why this is not post-transcriptional regulation is that activators actually start the process of transcription by binding to specific sites. while on contrary when repressor binds it halt the process.
For example, there is a protein called CAP which in the presence of cAMP bind with promoter region and enhances the activity of RNA polymerase . While in the absence of cAMP it can not bind to promoter hence the transcription stooped.
Answer:
I am not sure but I think option d is correct
Yes ( my answer is too short, but yes, they can turn from one into the other in process like compression, heating, etc.)
