Biology Questions

Random fluctuations in the gene frequencies within a population Eliminate is the one which best describes genetic drift.

Increasing the Alveolar ventilation rate will increase the rate of carbon dioxide diffusion from the blood to the alveoli.

DNA is not a single stranded and does not have amino acids. Hence options, b & C are eiminated. Dna is a double helix structure containing nucleobase—either cytosine (C), guanine (G), adenine (A), or thymine (T)—as well as a monosaccharide sugar called deoxyribose and a phosphate group. 

The genetic information of the cell is DNA and is stored in the nucleus of the cell.

Hypercalcemia is a condition in which the calcium level in your blood is above normal. Too much calcium in your blood can weaken your bones, create kidney stones, and interfere with how your heart and brain work.

Hypercalcemia is usually a result of overactive parathyroid glands.

Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

The two most common types of fermentation are

(1) alcoholic fermentation (and) 

(2) lactic acid fermentation.

(1) Alcoholic fermentation : the type of fermentation in which ethyl alcohol is the main end product .This is very common in yeast (unicellular fungus) and also seen in some bacteria. Yeast cells release enzymes called zymase complex which bring about the fermentation. The reactions are similar to anaerobic respiration.

(2) Lactic acid fermentation : The type of fermentation in which lactic acid is the end product.

It is carried out by some bacteria (e.g. lactic acid bacteria), and also by animals (muscle glycolysis in animals, under oxygen deficiency, results in the formation of lactic acid this is whay we experience in muscle cramps, or "Charley horse").

The nucleus of a cell contains chromosomes, which carry genetic information in a long molecule called DNA.

Genes are regions of DNA that carry the code to control a particular cell activity or the production of a particular protein.