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DNA (deoxyribonucleic acid) is the molecule which are responsible for storing and transmitting the genetic information. DNA is a double- stranded molecule which is held together by the weak bonds between base pairs of nucleotides twisted around each other in in a double helical. The four nucleotides in DNA comprises of the bases: adenine (A), cytosine (C), guanine (G), and thymine (T). The nature of the base pairs form only between A and T and between G and C; therefore the base sequence of each single strand can be deduced from its partner.
What direct or indirect effect is acid rain thought to have on mama''s and forest and buildings
Explain some Medical Considerations during Breastfeeding? Let us look into some special concerns during breastfeeding that might be useful to you as a dietitian. Medical Con
Can someone explain how is cancer related to ras and p53 gene? I know that the ras protein regulate cell growth and its mutation will cause cancer. How is the mutation caused?
why do ecological models commonly have limited applications?
Enumerate the Number of converging developments These include: 1) A better definition of the unique developmental concepts that are applicable to infants and young children,
What were coopers views on nature (particularly in regard to human progress and resource use)? And Is there any thought about rights of nature or conservation of resources in her w
Explain about the Toxicity - fat soluble Vitamin? Because vitamin A is fat-soluble and can be stored, primarily in the liver, routine consumption of large amounts of vitamin A
Proteins are very essential macromolecules as they have a range of many important functions like: • Required for building and repair of body tissues (including muscle) • Enzy
Terminology use in Apical Dominance Here are a few terms that will be used in discussing apical dominance. A clear understanding of these terms is needed for understanding the
Explain Milling extraction rate The chemical composition of the flour depends on the milling extraction rate. Increasing the rate of flour extraction decreases the proportion
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