The group of crop plant that are vegetatively propagated is:

 

Prokaryotic and Eukaryotic cells do share a feature of DNA.

Both prokaryotic and eukaryotic cells have structures in common.

All cells have a plasma membrane, ribosomes, cytoplasm, and DNA.

Prokaryotic cells are primitive cells which have no true nucleus and membrane bound organelles, while Eukaryotic cells are cells that have true nucleus, membrane bound organelles and well defined structures and layouts.

Nucleotides are the building blocks of the DNA and RNA used as genetic material. Nucleotides also are used for cell signaling and to transport energy throughout cells.

Both deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) are made up of nucleotides which consist of three parts::

1. Nitrogenous Base
2. Pentose Sugar
3. Phosphate Group.

The Bacteria that causes Food Borne illness are called Food Borne Pathogens. Most of the pathogens are mesophilic in nature, optimum temperature may be around 20-45 degree celsius. This range of temperatures is often called the "Danger Zone." Dry foods do not support the growth of bacteria.

In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.

Here Homologous Means having the same relation or relative position or structure. 

Here in snakes poison is in glands and here salivary glands are in Vertebrates.

The First step of Bacterial Replication is DNA Replication.

DNA must be copied in order to proceed.

3 Nucleotides make up a Codon. 

The nucleotide triplet that encodes an amino acid is called a codon.

Each group of three nucleotides encodes one amino acid.

Asbestos can cause

•  Lungs

• Gastrointestinal tract  types of Cancer.

Benzene can cause

• Leukemia

• Hodgkin's lymphoma types of Cancer.

Cadmium can cause

• Prostate type of Cancer.

Cross Contamination ::

Cross Contamination is nothing but a contamination in a cross way i.e, when a bacteria on a kitchen tool transfers to food via direct contact. Two of the most common kitchen tools usually tend to be a knife or a cutting board. However, it is not just bacteria that gets carried from one place to another — it could also be a virus also.

Cross Contamination is prevented by the following tips ::

1. Use separate equipment

2. Clean and sanitize all work surfaces

3. Remind employees to wash their hands

4. Purchase prepared food

5. Implement a personal hygiene program.