“Cultured” or in vitro meat is animal muscle tissue produced in a laboratory by using in vitro tissue engineering methods. It was produced by scientists who used stem cells harvested from a cow and grew thousands of muscle fiber strands packed together.
The advantages of such synthesized meat can be huge including environmental and health benefits. For example, this is a way to create forms of meat that are healthier, because of the ability to change the components of the meat, e.g. removing or adding fats. This form of meat production also provides higher control over the presence of food borne pathogens commonly found in meat.
The layer is called the Lithosphere, it is just below the crust.
Hope this helps ^_^
Answer: Cysteine residues are involved in disulfide bridges that helps to form tertiary structure in a protein
Explanation:
The tertiary structure of a protein will have a single polypeptide chain backbone with protein secondary structures. The interactions and bonds of the side chains within a protein determine its tertiary structure.
<u>The cysteine forms the disulfide bridges and they link the fragments within a polypeptide chain</u>. Sometimes those fragments are located very far from each other with respect to their primary structure. So, the tertiary structure is the three dimensional shape of a protein.
The resting membrane potential is the same value in both the sensory neuron and the interneuron because the resting membrane potential does not depend on the type of neuron.
<span>gills; lungs
Sharks have spiracles, also for whales they have lungs. Moreover look at amphibians, they live near water sources because they need an area where they can lay and protect their eggs. The early stages of an amphibian's life is spent mostly underwater. This is where they mature and slowly develop into land organisms. In the early stage of their life, they breathe through their gills and they do not have limbs yet. As they grow gradual changes in their body structures are prominent, this process if called metamorphosis.</span>
