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Q. How are amino acids brought to the cellular site where translation takes place? What is an anticodon?
Amino acids are brought to ribosomes by RNA molecules known as transfer tRNA, or RNA. One tRNA associated to its specific amino acid binds by a special sequence of three nucleotides to an mRNA codon exposed in the ribosome. This sequence in the tRNA is known as anticodon the tRNA anticodon must be complementary to the mRNA codon to which it binds, according to the rule CG, A- U. The ribosome then slides along the mRNA molecule a process called translocation to expose the following codon to the binding of other tRNA. When amino acids corresponding to neighboring codons bind by peptide bond the first tRNa is liberated.
Synthetic Conduits Dacron, Polytetra fluro ethylene (PTFE) and polyglycolic acid grafts have extremely poor results and are not used any more.
Explain about the Musculoskeletal System? Osteopenia (decrease in bone mineral content) is observed with aging. There is an average of 30% decline in the bone mineral density f
A large number of integral proteins in eukaryotes do not traverse the membrane but are anchored in one or other leaflet of the bilayer through covalent attachment to a hydrocarbon
Illustrate the tear flow direction of drainage. Tear Drainage: Tear are drained by the combined action of gravity, capillary action and lid movements (Lacrimal pump)
Q. Do enzymes act better under basic or acid pH? Most enzymes act in pH between 6 and 8, a range that corresponds to the general acidic level of blood and cells. There are enzy
Where are blood cells made in the body? Blood cells are made in the red bone marrow, e.g. in the ribs, sternum or vertebrae.
Which are plant tissues responsible for the supporting of the plant? The plant supporting tissues are the sclerenchyma and the collenchyma. The collenchyma is made of elonga
An ecosystem consists of two types of components: (a) Abiotic components: This includes the non-living components of the ecosystem. These are physical and chemical fact
Explain the Basic Concept of Adulteration? Food adulteration is the change in original composition and quality of food by adding, removing or substituting some ingredients of f
What structure does the sheath replace in a dicot?
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