DNA is used as its own template in replication.
A vinegar flavor
The fermentation of food is the breakdown of the food molecules, anaerobically.
Explanation:
Usually, anaerobic bacteria or yeast are able to break down molecules like glucose in the absence of oxygen because their main cellular respiration metabolic chain is glycolysis. The pyruvate that is formed at the end of glycolysis is readily converted to lactic acid by the cells before being excreted by the cells. This is why fermented food tastes sour like vinegar. Sourness is a general characteristic of acids.
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Answer:
24 molecules
Explanation:
All the carbon in the sugar comes from CO2. 6 molecules of CO2 need to be fixed to form 1 molecule of glucose (a 6 carbon sugar). So 24 molecules of CO2 should enter the calvin cycle to produce a sugar that has 24 carbon atoms.
Answer:
However, plants are also able to reproduce asexually
Explanation:
The answer to this one is the first one