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Exon are those parts of a genomic DNA sequence which will be represented in final, mature mRNA t A contiguous segment of the genomic DNA which codes for a polypeptide in the gene.The term "exon" can also be taken in use for the equivalent segments in the final RNA. Exons might include coding sequences, the 5' untranslated areas or the 3' untranslated areas
Homologous series A homologous series can be illustrated as a group of compounds in which the several members have similar structural features and identical chemical propertie
Unconventional oilseed cakes/meal Deoiled sal (Shorea robusta) seed meal: It is a byproduct obtained after the extraction of oil from sal seeds. It is found to be high in NF
Determine the Occurrence of Vitamin E The tocopherols are widely found in animal and vegetable materials, like nuts and seeds. Considerable amounts are found in a number of
Q. What is Electrocardiogarm? Poor R-wave progression, in precordial leads, or q-waves in anterior leads. Intraventricular conduction defects, esqecially LBBB are common. There
Three ways in which food might become contaminated by harmful bacteria. Food may become contaminated:- (i) from the unwashed hands of a food-handler, (ii) by house- flies
Explain the Spectrophotometer or Colorimete? These can be used to measure the microbial growth or can be used in various microbial and biochemical assays. Figure illustrates t
As the functions of individual genes become known, the power of this new biology can be used to change organisms in predictable and desirable pathways. Organisms which have been c
Define Estimation of Iron in any Solution? Iron can be determined calorimetrically. The principle is described next. Principle The iron is determined in the solution or d
Q. What is the vena cava? Which type of blood circulates within the vena cava? The vena cava is either of two large veins that debouch into the right atrium the superior vena c
Define Surface properties of Proteins? The surface properties relates primarily to surface tension, emulsification and foaming characteristics of proteins, which are discussed
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