Answer:
Selective breeding involves choosing parents with particular characteristics to breed together and produce offspring with more desirable characteristics. Humans have selectively bred plants and animals for thousands of years including: crop plants with better yields.
Explanation:
Hope that helps
The right answer is: vitamin C and choline
Choline (vitamin B4) is the precursor on the one hand acetylcholine (important neurotransmitter and neuromodulator) and on the other hand, the cascade initiated by betaine (intermediate in the biological methylation and precursor of membrane lipids). In this, it is considered, by extension, as an integral part of the family of B vitamins,
Vitamin C protects against cellular aging, is essential for the immune defenses and increases the assimilation of iron of plant origin. It also contributes to the formation of collagen. Its deficiency leads to a disease called scurvy (hence the ascorbic acid name of vitamin C).
<span>They can rais the number of crops produced in an amount of time, they can also reduce the need for harmful pesticides. However, they may cause more allergies in humans, producing a health risk.</span>
Answer:
Explanation:
Normally, under anaerobic condition in yeast, pyruvate produced from glycolysis leads to the production of ethanol as shown below.
pyruvate ⇒ acetaldehyde + NADH ⇒ ethanol + NAD
The pyruvate is converted to acetaldehyde by the enzyme, pyruvate decarboxylase. It should be NOTED that carbon dioxide is released in this step. The acetaldehyde produced in the "first step" is then converted to ethanol by the enzyme alcohol dehydrogenase. It must be noted from the above that the steps are irreversible.
If a mutated strain of yeast is unique because it does not produce alcohol and lactic acid (which is referred to as toxic acid in the question); thus having a high level of pyruvate because of the presence of a novel enzyme. <u>The function of this novel enzyme will most likely be the conversion of acetaldehyde in the presence of carbondioxide back to pyruvate; thus making that step reversible</u>. This could be a possible explanation for the high level of pyruvate present in the yeast.
