Answer:
ribose and/OR deoxyribose
Explanation:
im not sure though, it might be wrong.
Answer:
Generally proteins are denatured at high temperature.Therefore when the egg is hard boiled they are denatured since eggs are protein, the 3-dimensional structure of protein is lost, and it is replaces with tangled meshwork of polypeptide chains .This is because the orderly arrangements of disulphide bonds in proteins are disrupted , which results in the formation of inter chains bonds among disulphide bonds, making the protein molecules to link together.This explains the reason for the 3-D structure disruption and formation of a macro molecule.
However, the addition of reducing agent , breaks the covalent disulphide bonds. While detergent breaks the interchain bonds among the disulphide bonds. (The noncovalent bonds),These combined effects untangled the mesh networks of polypeptides formed, and reduces the hardened nature,
Explanation:
I found out the the choices attached to the question are:
A) A gene
B) mRNA
C) ATP
The answer would be letter B. mRNA. The discovery of mRNA had been one of the most significant molecular milestones at the time during the early 1900's as it was discovered by Sydney Brenner and his company.
If you have all the eggs weighed at different times and then write them down, after that add all of the number together. Divide the number by the amount of eggs. BOOM ANSWER!
