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Peptide bond formation is catalyzed by peptidyl transferase. The carboxyl end of the amino acid bound to the tRNA in this reaction and in the P site is uncoupled from the tRNA and becomes joined by a peptide bond to the amino set of the amino acid connect to the tRNA in the A site. A protein with peptidyl transferase activity has certainly not been isolated. The reason is now obvious; in E. coli at least, the peptidyl transfers activity is related with part of the 23S rRNA in the vast ribosomal subunit. Alternatively, peptidyl transferase is a ribozyme, a catalytic activity which resides in an RNA molecule.
What are mycorrhizas? How does each participant benefit in this ecological interaction? Mycorrhizas are mutualist ecological interactions among fungi and some plants roots. Fun
Production of Disease-free Plants Under normal conditions plants are infected by a wide range of pathogens such as bacteria, fungi, viruses, viroids, and insects like nematode
Explain therapeutic diet planning All detailed dietary modifications should be presented with choices, clear guidelines, menu guidance and supporting information as to al
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Explain the use of Enzyme assay Enzyme assay is also used for research into such processes as the browning of plant products which poses problems during value addition. The br
Phospholipids exhibit important biological functions. They are: a) increase the rate of fatty acid oxidation b) act as inorganic ion carrier across the membrane c) hel
Define about Aliphatic alcohols - Non Glyceride Fractions? These are water-insoluble, with their content varying from 0.5-7% of the unsaponifiable matter. Rice bran oil contain
Explain some Feeding Considerations or Nutrition Support? The preferred route for feeding the patient should be oral intake1 via the utilization of gastrointestinal tract. If o
H yd r o p e r i c a r d i um - h e pa titi s syndrome Also known as 'Angara disease' or 'leachy heart disease', this complex illness of poultry spread rapid
Cu r in g and Smoking Meat curing refers to the production of the characteristic thermally stable pink meat pigment and cured meat flavour by the action of sodium nitrite an
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