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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.
Nitrogen Cycle The nitrogen is an essential constituent of protein - the building block of all living cells. It is also a major constituent of the atmosphere (79 per cent). Al
Describe about the Lysosomes enzymes Within the cytoplasm of the cell, several hydrolytic enzymes (lytic enzymes) capable of hydrolysing proteins, nucleic acids and carbohydra
C a ttle and buffalo diseases Rinderpest: Rinderpest is the most destructive of the virus diseases of cloven-footed animals, viz. cattle, buffaloes, sheep, goats, pigs and
Membrane Perforation of sinus graft surgery it is the most common complication during the sinus graft surgery resulting from the scoring of lateral access window for surgery an
List out the Principles of Food Preservation? All food preservation methods are based upon the general principle of preventing or retarding the causes of spoilage caused by mic
Sample Outline of Child History Questionnaire Basic identifying data: Child's name Date of birth Date of evaluation Person referring for evaluation Per
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Measles Adults born after 1956 who have not received 2 doses of live measles vaccine (not the killed vaccine that was commonly used in the 1960s) after their first birthday an
A student while studying the anatomy of leaves of four specimens (P - S), observed the following characters: P. Reticulate venation and no bundle sheath. Q. Parallel venati
Define Meat as a Rich Source of Protein? Skeletal or striated muscles are used for food purposes. Flesh of cattle, sheep and swine comprise most of the meat contents. Edible me
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