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Transfer RNA which is also known as tRNA is an adaptor molecule composed of RNA, classically 73 to 93 nucleotides in length, which serves as the physical link between the nucleotide sequence of nucleic acids and the amino acid series of proteins. It does this by carrying an amino acid to the protein synthetic machinery of a cell (ribosome) as directed by a three-nucleotide sequence (codon) in a messenger RNA that is mRNA. As like, tRNAs are a essential parts of protein translation the biological synthesis of latest proteins according to the genetic code.
Explain Technical factors influencing food production? Improvement in technology has a significant impact on productivity. Improvements may occur in seed production, fertilizer
Explain Procedure for Isolation of Pure Culture? Now carry out the exercise following the steps enumerated herewith. 1. Label the name of the organism on the bottom of the p
Spinal cord The elongated part of CNS that runs downward in the spinal canal as continuationof medulla oblongata is called spinal cord. The functions of the Spinal Cord are
Characteristics of Nutrient Uptake These results show certain characteristics of nutrient uptake. Selectivity: Certain mineral elements are taken up preferentiall
Contrast the reproduction of bacteria with that of frogs. Bacteria replicate asexually by splitting in two. Frogs reproduce sexually by producing sperm and eggs. One sperm and
What is the vector of malaria? How different is its behavior from the behavior of the vector of dengue fever? The vector of malaria is a mosquito of the genus Anopheles, also k
Radiographic Examination Radiographs are an important tool to evaluate the bone levels, health and implant integrity. Annual radiographs following treatment are recommended in
which is the molecular basis of inheritennce
Explain the Drug Effects on Absorption of Nutrients? Many drugs can impair, prevent or reduce absorption of nutrients due to: Formation of insoluble complexes: many drugs
Risk analysis - Definition of Hazard Hazard : A biological, chemical or physical agent in or property of food that might be have an adverse health effect.
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