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Database Search: Once an open reading frame or the partial amino acid sequence has been pre-determined, the investigator compares sequence with others in the databases using a computer and a search algorithm. This is generally done in a protein database such as PIR or Swiss-Prot. Nucleic acid sequences are in the GenBank and EMBL databases. The search algorithms commonly used are BLAST and FASTA.
PROS T AGLANDIN S (PGS) - Because they were first found in semen (which is produced partly by the prostate gland), they were named prostaglandins. Prostaglandins are d
Define the Feeding and Nutritional Management of spinal trauma? The main objectives of nutritional management are to meet the nutritional needs of the initial acute phase and
Define Molisch's Test or alpha naphthol reaction? The Molisch test is a common test for the existence of carbohydrates. Principle The reaction is due to the formation of
Define Physiology: Cohesion & Adhesion Theory? Transport in Plants : Transport of water, minerals and nutrients within vascular plants is dramatically different from animals
EXCRETIO N IN FLATWORM - Main organs are flame cells, having bundle of cillia. It receives solute and water from surrounding tissue fluid by ultra filtration & discharge th
Role of exercise in the management of diabetes mellitus Exercise is another important component of life style modification. Like diet control, regular exercise is important in
Causes of Cancer Scientists have identified the cellular genes that code for those proteins which jointly control and regulate cell growth and division. These genes are of two
Water Water is the most important constituent of all living tissue. It forms up to 95% of the fresh weight of some animals. We all know that water is lost through sweat, excre
Improper fit at the abutment/- implant interface It is very vital that the fit of the abutment is crosschecked radiographically prior to final delivery of the prosthesis. The m
E n r o b e d Meat Products Enrobing/coating of meat products with edible materials enhances the acceptability and creation of variety to meat products. Whole egg liquid,
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