Which statement is NOT true about the repressor protein, in regard to the lac operon:

Group of answer choices

it blocks transcription when it is bound to the operator

is only expressed when glucose is present

it changes its three-dimensional shape (conformation) when it is bound to the inducer, allolactose

All listed ARE true about the repressor

binds to the operator region of the lac operon when glucose is being utilized

Please note that this assignment is a “Public Health class under social structure and health”. Therefore answer must be related to the class subject.

Respond to the following questions (250 words minimum).

Thinking about where you live:

• Are social determinants of health visible? What are they?
• What are some changes that could happen in your neighborhood that would help improve health outcomes for you and your neighbors?  

Tesla's new electric cars are making noise in the media as they are creating in increase in demand for green efficient transportation. Research an article on how the social influence from companies, such as Tesla, are impacting consumer decisions. How should the government react to these changes in consumer demand; changing the laws or letting the competitive markets determine if a company's impact on the supply and ultimately demand for certain products should be allowed.

Explain what will happen to the firm's optimal capital structure as a result of the following changes;

a) An increase in the firm's marginal tax rate

b) an increase in the firm's investment opportunities

c) The founding owner retires from day-to-day management of the firm and hires a professional manager as his replacement

d) a decline in business risk as the industry matures

e) an increase in R&D intensity and marketing expenditures

Suppose that the USDA expects that 53.3 billion bushels of soybeans will be produced this year at a price of $8.50/bushel. Assume that the elasticity of supply is 0.3 and that the elasticity of demand is -0.2 (both very inelastic).

2. What quota is required to increase the soybean price to $9.25/bushel? And what is the economic cost of this solution (i.e., what is the change in producer surplus and change in consumer surplus, and what is the sum of these changes)?

Since the global financial crisis, regulatory authorities, financial institutions and financial markets globally have increasingly focused on risk and resilience in the banking sector. One of the main changes in the international framework was to increase the amount and quality of capital.

a. What are the rationales behind these stricter capital requirements? (3.5 marks)

b. Discuss the implications of the capital requirements on financial institutions taking into account the current coronavirus pandemic.

Regarding to the relationship between bond maturity and bond value, what’s of the following statements is not correct.

One the main differences between innate and adaptive defenses is that__________.

A) innate defense does not produce memory cells and adaptive defense produces memory cells

B) innate defense is triggered by antigens and adaptive defense responds to changes in the environment

C) innate defense is capable of generating memory cells and adaptive is not

D) innate defense produces antibodies and adaptive defense produces cytokines

Bellevue Company is currently debt-free and expects perpetual annual EBIT of 6,000. Its cost of equity is 16 percent. The firm can borrow at 10 percent. The corporate tax rate is 35 percent. a. What is the current value of the firm? b. What will the value be if Bellevue establishes 50 percent debt ratio? C. What will the value be if Bellevue changes the debt ratio to 100%?

1.Cholesterol is:

essential for good health, but cannont be made by the body in sufficient amounts

found in foods of plant origin

precursor of vitamin C

found only in foods of animal origin

2.Hydrogenation is a process that increases the shelf life of foods by:

changing a solid to a liquid form

adding preservatives to the food

changes an unsaturated fat into a saturated one to stabilize the fat

increasing the amount of fat in the product