Carolus Linnaeus.
Hope this helps!
Answer:
1. Non-living
2. Reproduce
3. Nucleic acid
4. RNA
5. Protein
6. Capsid
7. Burst
8. Lytic
9. Lysogenic
Explanation:
Viruses are set of organisms classified as NON-LIVING (1) because they do not exhibit the characteristics that living things exhibit. Viruses are incapable of REPRODUCING (2) on their own, and hence, need a living host to infect in order to replicate itself.
In the structural composition of a virus, it is made up of only one type of NUCLEIC ACID (3), which can either be DNA or RNA (4). The nucleic acid is surrounded by a PROTEIN (5) coat called CAPSID (6).
There are two ways a virus can infect its host. First, it can replicate itself causing the host cell to BURST (7) or lyse in a process called LYTIC CYCLE (8). Also, the virus can remain dormant in the host cell and continually replicate with the host cell in a process called LYSOGENIC CYCLE (9).
Answer:
Fruiting body, If cut off, will hamper sexual reproduction in fungi.
<u>Explanation:</u>
Fungi are of unicellular, multinucleate, and multicellular. They can be classified based on their reproductive spores and their multinucleate or multicellular filaments nature that can be called as hyphae. The sporocarp that is also named as fruiting bodyor fruit body is a multicellular structure in which the spore-producing structures, like basidia or asci, are born.
The fungi consist of spores in the fruiting bodies, that are dispersed for reproduction process. Mushrooms common instance of a fruiting body. These are formed from hyphae, that are smaller threads that usually forms the bulk of fungi. The term mycelium that describes a hyphae network will be extending in all directions through the soil. Hence, when Fruiting body is cut off it will hamper sexual reproduction in fungi because there are many hyphae with which Fruiting body can be formed.
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Answer: As a flavor enhancer </span>
Glutamate is known to be one of the most free amino acid in
bacteria cytoplasm and it is present in many proteins, tissues and peptides. This
amino acid is produced in the body and binds with other amino acids to form a
structural protein. However, glutamate is commonly used as flavor enhancer in
foods and enhance the savory flavors impacted by glutamic acid.
