Answer:
C. Charged, polar, or non-polar
Explanation:
Amino side chains, also called R groups, are classified into the categories of charged, polar, and non polar.
These classifications can be determined by the structure and elements within the R group/functional group.
They form under a pressure and heat that doesn't destroy the fossils. Igneous and metamorphic rock form from molten rocks thus reaching a temp that destroys the fossils within.
Answer:
The correct answer is "selection favors multiple distinct trait values, and similar individuals tend to mate with each other".
Explanation:
A population with a bimodal distribution are groups of organisms with two major traits or "modes", with practically equal amounts of individuals with these two modes. This type of distributions indicate that the population is not homogenous and that more than one trait is favored in the given circumstances. A bimodal distribution is most likely to evolve when selection favors multiple distinct trait values, and similar individuals tend to mate with each other. In this case natural selection favors more than one value, and due to the individuals with one value tend to mate to each other, only two major traits are favored in the population.
I think A. It’s the only one that’s really makes since for this question.
Milk is converted to yogurt under certain conditions when the microorganisms in the milk produce acid. Which of these processes would you expect to be key in the production of yogurt?
a. Photosynthesis
b. Lactic acid fermentation
c. Krebs cycle
d. Alcoholic fermentation
Answer:
b. Lactic acid fermentation
Explanation:
Lactic acid fermentation occurs when pyruvate formed by glycolysis is reduced into lactate under the anaerobic conditions. The NADH serves as an electron donor for the reduction of pyruvate into lactic acid. Lactic acid bacteria are the anaerobic bacteria that ferment the milk sugar lactose into lactic acid. This converts the milk into yogurt. <em>Lactobacillus, Streptococcus salivarius</em>, etc. are mostly responsible for the conversion of milk into yogurt.
