Answer:
The factors which remained constant are as follows -
- material used as the membrane
- amount of substances used
- number of trials
The factors which have shown variation are as follows -
- molecule size (large starch molecules vs. small glucose molecules)
- whether the molecules diffused through the membrane (tubing)
Explanation
Some factors with in the experiments remained constant from the point of starting of the experiment to its end. While some factors were varied to study its impact on the experiment rate of progression or on the final product formed. Thus , out of the following given factors, the ones that remained constant are -
- material used as the membrane
- amount of substances used
- number of trials
The factors which have shown variation are as follows -
- molecule size (large starch molecules vs. small glucose molecules)
- whether the molecules diffused through the membrane (tubing)
The correct answer is that "<span>RNA polymerase binds to the promoter, which precedes the gene only on the template strand of DNA."
A gene is best described as </span>a chain<span> of DNA or RNA which codes for a molecule that has a </span>characteristic<span>. </span>for the duration of<span> gene expression, the DNA is first duplicated into RNA. The RNA </span>can be immediately practical<span> or be the intermediate template for a protein that </span>plays<span> a </span>characteristic<span>. The transmission of genes to an organism's offspring is </span>the idea<span> of the inheritance of phenotypic </span>traits<span>.</span>
Production of sperms is referred as spermatogenesis and production of ovum or egg is called oogenesis. Spermatogenesis and oogenesis are similar in a way in humans as bth these processes produce large numbers of sperms and eggs. Spermatogenesis is a continuous process where large numbers of sperms are produced at once and uses less energy. Ovulation is a process where only one egg or ovum matures at a time requires more energy. Not all the egg cells mature in females.
Answer:
Saturated fats/ solid fats
Explanation:
Vegetable oils amongst other unsaturated oils are liquids at room temperature while saturated oils are solids or spreadable at room temperature.
Industrially, vegetable oils are hydrogenated; hydrogenation is the process of adding hydrogen to an unsaturated compound to make it saturated. This then makes these hydrogenated vegetable oil, saturated which makes them solids as earlier stated, they are also called cis - fatty acids.
Trans - fatty acids as well are also unsaturated oils which are hydrogenated industrially to give saturated fatty acids which are called artificial tran-fats. They are found in most commonly found in baked and fried goods.
