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Q. What are plasmids? And what is the significance of plasmids for the recombinant DNA technology?
Plasmids are circular fragments of DNA that are accessories to the main bacterial DNA. Plasmids are important for genetic engineering because genes from other organisms are inserted into them to produce recombinant beings, for instance, mutant bacteria. These bacteria are made, for instance, to produce utile proteins for humans on an industrial scale.
what major nerve do you think is being compressed when a person often feel pain in the posterior surface of the thigh radiating to the area behind the knee and where is the likely
Explain Tropical Rain Forests in biomes? You probably are well aware of the danger that the world's rain forests are facing in terms of extinction! There are huge numbers of sp
Carbohydrate characteristic chemical features include: Select one: a. the potential to form multiple hydrogen bonds. b. the existence of one or more asymmetric centers.
Floriculture: This is the cultivation and development of commercially important floral plants like rose, lilies, etc. Floriculture is called flower farming is a discipline of hort
What are neurodegenerative diseases and how might they be treated? Neurodegenerative diseases that include Alzheimer's, Parkinson's, Huntington's, and amyotrophic lateral scler
Sex Determination - Reproduction Sex, whether an individual will be a male or a female is determined at fertilisation, and this directs and controls all the later processes i
Nutrient Availability You have seen that cation exchange plays an important part in nutrient availability to plants. Cation exchange functions in two ways as nutrients are rele
Q Sponge identity card. How are sponges characterized according to example of representing beings, basic morphology, type of symmetry, embryonic (germ) layers and coelom, digestive
Explain the Obligatory Losses of Nutrients? Obligatory losses of nutrient are defined as 'the losses that occur when an individual is put on a diet free of that nutrient'. For
Q. To what substance is the acidic flavor of fermented milk due? Some bacteria ferment milk lactose by lactic fermentation producing lactic acid this product is responsible for
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