<span>it is false.</span> it can't because it a guest so no.
Discovery In 1928 it was discovered by Frederick Griffith in an experiment generally known as transformation.
Experiment
In his experiment he considered two strains of <em>streptococus pneumonia,</em> one was R-type which was non-virulent and cause no disease in mice, other was virulent and S-type which cause disease and at last death of mice.
This experiment was comprised of four steps which are as follow:
Step 1: First he injected living strain of S into mice, after sometime mouce died.
Step 2: He injected living strain of R into mice, the mice alive as he did not got any disease.
Step 3: He injected heat killed strain of S into mice and mice remain alive.
Step 4: He mixed living R strain with heat killed S strain and then inject into mice. As a result the mice died.
Conclusion: It was found that genetic material from heat killed S stain were transferred to living R (non-virulent) strain, as a result R become virulent and cause the death of mice.
The answer to your question is D
Answer:
The correct answer is C) The compound is an allosteric inhibitor.
Explanation:
An inhibitor works in many ways, but this particular one binds to the allosteric site in the enzyme causing a decrease of the enzymatic activity. When this situation happens, the inhibitor doesn't bind to the active site, but it changes the enzyme's shape so it cannot work properly anymore.
Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.