.ll TEW 12:37 PM Yeast cells adapt to high temperatures by acid tails the length and the amount of saturated fatty O a. Decreasing. Increasing ...... b. Increasing.... Decreasing Decreasing .. Decreasing ed. Increasing ...... Increasing
.ll TEW 12:37 PM Yeast cells adapt to high temperatures by acid tails the length and the amount of saturated fatty O a. Decreasing. Increasing ...... b. Increasing.... Decreasing Decreasing .. Decreasing ed. Increasing ...... Increasing
Biology: The Dynamic Science (MindTap Course List)
4th Edition
ISBN:9781305389892
Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan
Publisher:Peter J. Russell, Paul E. Hertz, Beverly McMillan
Chapter47: Animal Nutrition
Section: Chapter Questions
Problem 12TYK
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Can you please answer this question and say the correct letter
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Step 1
The degree of unsaturation did not vary as a function of the temperature of the growth medium. The fatty acid content of this yeast increased with decreasing temperature. In R. toruloides changes in the degree of unsaturation were significant.
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