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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.
Q. What are the proteins? How can the protein diversity of living beings be described? Proteins are molecules made of sequences of amino acids bound by a peptide bond. The g
Name of the ductless glands that secrete their product into the circulatory system are: a) Exocrine (pron: ek-seh-kren) b) Apocrine (pron: ap-eh-kren) c) Holocrine (pron:
root plants
T AXONOMIC EVIDENCES - Taxonomy is the classification of organism. The gradual development in the complexity of organisms with specialized characters from simpler organisms
Define Heart Diseases - excessive fat intake? Heart diseases show strong links to fat and cholesterol intake. Foods rich in cholesterol are of animal origin and given in Table.
Maturation and adaptation: (18 to 54 weeks) The final stage involves maturation and adaptation of the implant-bone interface, peri-implant bone and the entire implant supportin
Q. What is the evolutionary importance of pteridophytes? As the first pteridophytes, tracheophytes were also the first plants to extensively colonize the terrestrial environmen
Chiasmata formation takes place where crossing over occurs. Here Chromatid segments are exchanged which contributes to genetic variability. The 46 homologous chromosomes arrange at
Q. What are the major morphological differences between monocot plants and dicot plants? The main separation criteria between monocots and dicots are: number of cotyledons (see
What are the properties og Gels? Polysaccharides, proteins or colloidal complex particles, such as caseinate micelles form gels at levels of 10% or less. Gums, pectin and gela
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