Write a scientific (language) paragaph that Identify and explain the key characteristics that divide prokaryotes into eubacteria and Achaeans.

In the following example which of the following is/are an example of a substrate?

A)Fructose

B)Sucrose

C)Glucose

D)A and B are substrates

Hormones, trigger target cell responses, must first interact with

A)Receptors on the cell surface or in the cellular cytosol

B)Receptors in the nuclear matrix

C)Chemokines on the cell surface or in the cellular cytosol

D)Chemokines in the nuclear matrix

E)Receptors in the Golgi apparatus

Which of the following is NOT produced during photosynthesis?

A)Glucose

B)NADPH

C)Oxygen gas

D)Carbon dioxide gas

E)ATP

(a) Evaluate the key adaptive morphological and reproductive features of Ascomycota, Glomeromycota, Cholorophyta, and Protozoa for their survival in the environment and (b) explain the potential benefits and harm of these microbes to man.

A person who went to the gym and after 2 hours for his training, discovered that he lost 2 kilograms.

Why and how did you lose the 2 kilograms?
What happened to your plasma [sodium] and why?
What changes will occur, both in your behavior and kidney function, that will regain weight? What are the hormonal and cellular mechanisms by which your behavior and kidney function change? What is your serum [sodium] when you have finally regained weight and why?

Can I have eight to ten sentences (paragraph form) describing of the Vitis aestivalis (summer grape) of the Vitaceae plant family? Please include in these sentences, the flower, leaves, stems, fruit, general and special characteristics. Thank you.

1. Which of the following factors would decrease the rate of diffusion? (Select all that apply)

Check All That Apply

• increased molecular weightincreased molecular weight

• decreased molecular sizedecreased molecular size

• larger concentration gradientlarger concentration gradient

• denser mediadenser media

• smaller concentration gradient

2.

Which of the following factors would increase the rate of diffusion? (Select all that apply)

Check All That Apply

• increased molecular weightincreased molecular weight

• decreased molecular sizedecreased molecular size

• larger concentration gradientlarger concentration gradient

• denser mediadenser media

• thinner mediathinner media

Is lactose a reducing sugar? To answer this, first draw lactose, then label the anomeric carbons on each monomer and determine if lactose is a reducing/non-reducing sugar.

b) Is Sucrose a reducing sugar? Answer this similar to the question above however (no need to draw structures like above)

17. One thousand bases of quail mitochondrial DNA were downloaded to Geneious from the GenBank database. PCR primers were designed to amplify a conserved region from this sequence. Each primer was 20 bases long, and the 5` end of the forward primer (F) and reverse primer (R) starts from base position 33 and 865, respectively. A PCR master mixture for 23 reactions to analyse different bird samples was prepared.                            
    1. Fill in the necessary information for the master mix in the following table

What is hydrogenation? Why do food manufacturers utilize this process and what are the potential health impacts of hydrogenation?

The quality of dietary protein differs among various sources, and provide an example of a high-quality protein and a low-quality protein in your response.

What is Erectile Dysfunction?

1a)With aid of diagram describe the central dogma of molecular biology in detail.
2)Describe the general relationship between DNA,RNA and protein

Fermentation can enhance or alter nutritive and health-modulating properties of food constituents. T F

Justify:

The only mechanism microbes use to cause food spoilage is related to the growth of these microbes and their active metabolism of food components T F   

Justify:

People are not a major source of microbial contamination in the processing environment

T F Justify:

Molds are important for recycling dead plant and animal remains in nature they do not attack a wide variety of foods and other materials useful to humans. T F Jusify

indications of microbial food spoilage vary with the microbe(s) involved and the time course of spoilage. T F

Justify: