The answer would be Option D: more bone
If a person blood sugar is 120 mg/mL that person already have diabetes mellitus. Diabetes mellitus is a medical condition in which the level of glucose in the blood is very high because the glucose were not able to enter the body cells. The condition is usually cause by absence or inadequate level of insulin in the body.
Answer:
As this is DNA replication, this is the unwounding process
Explanation:
In DNA replication, the parent DNA to be replicated is unwound to enable access of the replication machinery (replisome) to this genetic material. The origin of replication will be identified first, which in the prokaryotes is only one, and in the eukaryotes, we have many. This sites are recognized by specific sequences on the genome. after this, melting of the DNA occurs at this origin creating a replication bubble and two replication forks. This allows for the unwinding of the DNA by the enzyme Helicases in the direction of the replication fork. Another enzyme present in this step is also the single strand binding proteins (SSB). These proteins function in the prevention of re-anealing of the unwound DNA strand by attaching themselves to each strands. Another enzyme called the topoisomerases also function here by reducing the torque (twisting) produced upstream of the replication fork as result of DNA unwounding. An example is the gyrase
Answer:
combustible ....................
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
