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Pyruvate kinase catalyzes the third irreversible move in glycolysis. It is activated by fructose 1, 6-bisphosphate. The ATP and amino acid alanine allosterically inhibit the enzyme so which glycolysis slows when supplies of biosynthetic precursors and ATP (indicated by the levels of Ala) are already sufficiently high. Additionally, in a control similar to that for PFK, when the blood glucose concentration is low, glucagon is stimulates and released phosphorylation of the enzyme by a cAMP cascade. This covalent modification inhibits the enzyme so in which glycolysis slows down in times of low blood glucose levels.
Explain the Functionality of Hot Air Oven? Hot air oven sterilizes the object by hot dry air. It kills the microorganisms by oxidizing cellular constituents. Dry Heat is less e
Determine about the visual axes of eyes In normal eyes, the visual axes are parallel to each other in the primary position of gaze. This position is usually maintained but in t
Cloning Cloning is the procedure of creating an identical copy of something. It together refers to procedures used to form copies of DNA fragments (molecular cloning), cells (c
Compare between ISP and soy flour The cost of isolated soybean proteins is five to seven times higher than that of defatted soy flour. On an equivalent protein weight basis, th
explain the relationship between concentration gradient and active and passive transport
What would happen to a cell if it was placed into a hypertonic solution? Into a hypotonic solution? What would happen to a cell if the cell itself was hypertonic to the solution?
Q. Symptoms of malabsorption syndrome? The most common symptoms are weakness, lassitude and marked weight loss. Steatorrhoea (excess fat in stools), anaemia and chronic ill h
Which of the following are likely to help conserve soil and prevent erosion?
How much Fluids should be taken for management of obesity? Liberal amounts of water and zero/low calorie fluids may be included in the diet. It may be helpful to have a glass o
Describe the Applications of vitamin b1 The steadily increasing consumption of white flours (insufficiently ground and thus low in vitamin content) by large sections of the po
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