"You are attempting to introduce a gene that imparts larval moth resistance to bean plants. Which of the following vectors are you most likely to use?"

a. phage DNA
b. E. coli Plasmid
c. Ti plasmid
d. yeast plasmid
e.bacterial artificial chromosome

my book stipulates nothing about these and I’m lost :[[

Are the ordinary dog owners of today not communicating with thier dogs enough to know some simple symptoms are leading to large issues, that may include; life long treatment, diagnoses that were too late or the death of our loved pets. Have we developed a blind spot to them even though our medical department gets clearer and stronger… Why I ask such a question is because the research I have done in the last DAY!!! just wondering around on line looking up alergens, immunities, and heredity defects to the breed I own. When we first brought our dog home he constantly rubbed, scratched and bit at himself, his skin was dry though he drank a ton durring the day and he had really bad gass though his food was of good quality (Canidae, we also tried various foods, everything was the same.) We thought it was a case of fleas which could have been present so we treated him with a vet recommended treatment (VERY EXPENSIVE :/ ), infact it was! but its so much deeper than that. Recently he had been forming sores around his feet, we thought it was the rubbing on his paws when he chewed his bones, he has gas problems, we’ve tried various different foods so we assumed his stomach was sensitive, typical for the breed. Just today I found allergins under the web site’s listings that told about the breed and others too. All the sypmtoms led into a chain connecting all our puzzle pieces that the vet should of known right from the start though we assumed other issues, simple, to have been causeing the symptoms though they were all linked together. Our dog infact had an alergen to fleas saliva causing biting scrathing and rubbing, which could also lead to yeast and bacterial infections. from this his stomach had trouble with food, ANY food, which caused him to get upset stomaches. Vaccine overloads can also have affects like this if there are overload in parasites which can also set the dog up for attacks. From the skin irritations his body started producing Immunoglobulin E a type of cell designed to target the allergen and activates Mast Cells that release different substances including histamine, (a chemical causing itching, inflamation and swelling) and they can bunch up creating sores usually around the feet, anus and the ears. All of this was a link yet he was bred from a purina national winner and a best in show, best of breed more than 8 years in a row Sire. Are breeders only looking at the most common illnesses such as hip dysplasia, eye diseases etc these days? Are we taking these small clues and overlooking things to be whats most common, are we strenghthining our medical and behaviorist knowlegde but forgetting the dangers of, Not their background, but their DNA?
What are your thoughts?

Starting with the sugar, why is that we can make a beer or wine. What is the yeast doing with the sugars? What is gained? What is lost?

So far I have the sugar interacts with yeast and creates carbon dioxide and ethyl alcohol but other than that I am struggling.

Also, is yeast an aerobic or anerobic process?

Guys i am making wine at home using the condom method . ITS been only one day. I wanted to know that when will you know that fermentation has stopped.Where to put the bottle,can i put it in my closet,near the window or anywhere for that matter (though condoms should not be put in direct sunlight).Also how will i kill the yeast like if there is a better method than the refrigerator one ? And finally do you need to filter the wine ?

I did this lab in biology and i am soo lost. We took two bottles and put a balloon on both bottles with one bottle having water and sugar and the other bottle having water and yeast. What does this have anything to do with fermentation ?? im confused can someone helpp mee!??

If yeast, sugar and water are mixed together, the yeast will metabolize the sugar using the process of fermentation. If this process takes place in a sealed container, the bubbles produced during fermentation will be trapped. What substance are these bubbles made of?

Oxygen, Methane, Carbon Dioxide or lactic acid

Would the answer be Carbon Dioxide

I searched it up on wikipedia and so far I see that the yeast plays a big role and because of different types of yeast etc. the wine types can come out in different varieties. I was wondering if sugar level affected wine fermentation as well. I`d appreciate it a lot if someone could explain in simple terms what the whole process is about. Thanks!

Also, what is the purpose of fermentation in the cell? does it only happen in yeast?

Yesterday I posed a question about Sake that produced several good-great answers from EtOHRx, Beer Monster and Alesmith; aka Flavor Vortex. It evolved around ingredients and processing as definition.
Today, I ask the above as during the fermentation natural and-or added yeast and bacteria are used. Still a beer?