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The PCR (polymerase chain reaction) is a biochemical technology in molecular biology to intensify a one or a little copies of a piece of DNA across several orders of magnitude generating thousands to millions of copies of an exacting DNA sequence. It is developed in the year of 1983 by Kary Mullis, PCR is now a common and frequent indispensable method used in biological and medical research labs for several of applications. These contains DNA cloning for sequencing and DNA-based phylogeny, the diagnosis of hereditary diseases; functional analysis of genes; the recognition of genetic fingerprints which is used in forensic sciences and paternity testing and the detection and diagnosis of infectious diseases. In the year of 1993, the Mullis was awarded the Nobel Prize in Chemistry along with Michael Smith for his work on polymerase chain reaction.
Food Applications of hemicelluloses The hemicelluloses find their application in food systems as emulsifer, stabilizer and binder in flavor bases, dressings and pudding mixes.
Define Extra enterocyte transfer - non haem iron absorption? Extra enterocyte transfer: Little is known about iron transport across the baso- lateral membrane. After crossing t
What are the risk factors for the development of food allergy? Having gone through the discussion above, can you identify at least one important factor leading to food allergy?
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Explain Interactions of Macrominerals With Other Nutrients? Various nutrients interact with minerals thereby affecting their bioavailability. These interactions occur at differ
What is the substance that stimulates the production of red blood cells? Which is the organ that secretes it? Under what conditions does this secretion increase? The substance
what si tubal pregnancy ,
Glycogen synthesis and degradation in the liver and muscle is very similar. Which of the following enzymes is not used in both muscle and liver for these metabolic pathways? -ph
Explain acylglycerols The most abundant class of food lipids is the acylglycerols, also known as glycerol esters of fatty acids, which dominate the composition of depot fats in
Chemical Composition and Nutritive Values The nutritional quality of an oil meal protein will be affected by the processing conditions to which it is been exposed. Three major
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