The answer should be D) Behavioral.
Process of elimination, cant be A) X- ray cause that for screen shots on what is inside u, autism is a mental disorder, u cant see it.
Cant be B) cause u cant detect mental disorders through a blood test.
Cant be C) cause that is measuring weight and height.
Answer:
genetic information is encoded as the sequence of nucleotides in DNA molecule
• Homologous structures: Both Ostriches have wings similar in form to those of their ancestors, but that do not allow the birds to fly.
Homologous structures are those that have structural similarities but are different in function. For example, if we look at the anatomical structure of a bird’s wing, it is very similar in structure with a human arm. However, over the course of time they have evolved to perform different functions.
• Vestigial structures: The inner ear bones of mammals have evolved from bones that form the jaws of reptiles.
Vestigiality refers to the process in which some structure lose their function over the course of evolution in some specie but they are functionally normal in other species. Such a structure is the inner ear bones of mammals which donot perform an important function in mammals but do perform in reptiles.
• DNA sequence data: Both Genes involved in RNA replication are conserved among bacteria and animals, suggesting a common evolutionary origin.
The sequencing of genetic data is an excellent method of finding the evolutionary histories and relatedness of different organisms. This field of sciences is called phylogenetics and the mentioned example is the result of phylogenetics.
• Analogous structures: The jointed legs of insects and vertebrates arose independently, indicating a different evolutionary origin.
Analogous structures are those that have similar function but they look very different in structure or anatomy. This is because they have been evolved from different ancestors and perform different functions. One example of these structures is mentioned, The jointed legs of insects and vertebrates that look different bur perform same function.
The correct answer choice among the statement above about strings of amino acids which can be decoded using single letter amino acid abbreviations to a type of
secondary structure is:
Alanine luecine proline histidine alanine histidine glutamic acid leucine isoleucine cysteine glutamic acid serine. Option a is the correct answer
- The structure of mature messanger RNA encoding the average eukaryotic proteins is: 5' cap, 5' UTR, coding region, 3' UTR, and poly(A) tail. Option a is the correct answer
- The correct answer choice which is extrinsic is: the TATAAT consensus sequence at the -10 posi!on of prokaryotic promoters
- The diagram solution of the coding strand, 3’, 5’, translation on, transcription replication to the last isquestion is attached
<h3>Amino acid</h3>
Amino acid can simply be defined as those organic molecules or substances which combine to form proteins. However, amino acids are generally characterized by some key features or properties; some of these properties of amino acids includes the following:
- They are soluble in water
- They are base units of proteins
- Amino acid are insoluble in organic solvent
- Amino acids are colourless
- They are crystalline solid
- All amino acids however too, have at least one acidic carboxylic acid (-COOH) group and one basic amino (-NH2) group.
So therefore, the correct answer choice among the statement above about strings of amino acids which can be decoded using single letter amino acid abbreviations to a type of
secondary structure is:
Alanine luecine proline histidine alanine histidine glutamic acid leucine isoleucine cysteine glutamic acid serine. Option a is the correct answer
Learn more about amino acids:
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Answer:
The correct option is: 4. Heat at 62.8 degrees C for 30 minutes
Explanation:
Pasteurization is the process or technique of heating packaged as well as the unpackaged liquid food, to remove pathogens and extend the shelf life. In this process,<u> the food is usually heated at temperatures below 100 °C.</u>
Originally, this process involved heating the food at 72.2 °C for 15 seconds and <u>62.8 °C (145 °F) for 30 minutes, for batch pasteurization.</u>