biotechnology, Biology

Assignment Help:
Determine sequence weights for the sequences ACTA, ACTT, CGTT, and AGAT in problem 1 by using Thompson, Higgins, and Gibson method

a) compute pairwise distances between sequences (5pts)
b) build phylogenetic the tree using UPGMA method (15pts)
c) derive sequence weights (15pts)

We assumed additive property when constructed UPGMA tree in problem 1.
What is limitation of this assumption?

Related Discussions:- biotechnology

Nutrition in animals, composition,sources,importance,types,requirements for...

composition,sources,importance,types,requirements for each food substances

Nerve cell - the basic unit, Nerve Cell - The Basic Unit The basic un...

Nerve Cell - The Basic Unit The basic unit of the nervous system is the nerve cell or neuron. A neuron is to the nervous system what a brick is to the building. It has a cell

Explain kingdom protista, Kingdom Protista The protistans are a complex a...

Kingdom Protista The protistans are a complex and diverse group of organisms that are placed together simply because they are all single celled eukaryotes but some form rather sp

Explain the importance of cellulose, Importance of cellulose About one ...

Importance of cellulose About one third of the world's production of  purified cellulose is  used as the base material for a number of water-soluble derivatives with predesigne

Medicinal value - conservation of wildlife, Medicinal Value - Conservation ...

Medicinal Value - Conservation of Wildlife About 40% of all drugs used throughout the world have active ingredients extracted from plants and animals. The world-wide annual sa

What are the major types of lipids, Q. What are the major types of lipids? ...

Q. What are the major types of lipids? The main types of lipids are phospholipids, triglycerides (fats and oils), waxes and steroids.

Platyhelminthes, tell me the general characters of monopisthocotylea

tell me the general characters of monopisthocotylea

Explain changes in gluten proteins during dough formation, Changes  In Glu...

Changes  In Gluten Proteins During Dough Formation Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross  l

Rate of transport with increasing solute, Based on the information given in...

Based on the information given in each description, determine if the transporter is likely a channel or a carrier. This transporter shows increasing rate of transport with increasi

Role of microorganism in fermentation foods, Normal 0 false f...

Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd