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A) Write out the full names of the amino acids in the sequence.B) Write out three difference DNA sequences that could encode this peptide. There must be at least a 50% difference between each sequence in order to be acceptable. Highlight the difference by underlining or bolding them.
Why would it be necessary for an Rh- woman who has had an abortion, miscarriage, or an ectopic pregnancy to be immunized against the Rh factor?
Specifically, what is meant by the steady-state assumption in the derivation of the Michaelis-Menton equation?
Present two factors contributing to the solid waste problem in the U.S. How could these factors be changed or controlled for the better? What problems are there with current recycling efforts?
In Mandel's Peas, yellow seeds are dominant to green. a pure breeding yellow plant is crossed with a pure breeding green plant. all of the offspring are yellow. if one of these yellow offspring is crossed with a green plant,what will be the expete..
Why was the number of valence electrons excluded from the mystery element data provided?
What are the three embryonic tissue layers that form during early development and what do they eventually form (in general)?
Explain the advantages of Nitrogen fixing plants to the humans and its role within the ecosystem in detail. Browse the Internet and select a way (other than giving the oxygen) that plants are useful to the humans.
what aspect of a cell membranes structure and chemistry allows a cell to control its internal environment?
The enzyme Bromelin is a cysteine protease from pineapple that utilizes a similar mechanism to serine proteases except the serine is replaced by a cysteine. Draw the mechanism of peptide hydrolysis by Bromelin.
a 30-year-old female presents with nausea vomiting recurring midline abdominal pain especially after eating fever and
Propose how you may consume the recommended number of serving from each group in the future. Describe what a very low urea clearance indicates for this patient.
Compare and contrast the benefits and consequences of salt and sugar as a preservative. How could a food manufacture that produce food intended for a low salt diet ensure a long shelf life?
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