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The original DNA sequence when ,transcribed and translated would yield five successive valine residues. But the altered sequence would correspondingly read one aspartate and four serine residues. Mutations resulting from the addition or deletion of base pairs are called frameshift mutations. So far we have discussed the several ways in which the genetic material could be altered. Mutations could be either spontaneous or induced. In recent years there has been a more clear understanding of the causes of mutational process. Tautomeric shifts, ultraviolet radiations, chemicals such as hydroxylarnine, nitrous acid and a variety of alkylating agents can cause permanent alterations of nitrogenous bases. Aromatic compounds such as acridines can cause addition or deletion of one to more than twenty bases in DNA. We have briefly discussed mutations, a way or source of variability in natural populations. Together with recombinations occurring'at the tjnie of meiosis they form the raw materials for selection to act on. Before we discuss briefly about recombination, let us have a quick look at mutation rates in organisms.
Define Introduction of Lipids? You have studied that lipids together with carbohydrates and proteins are important as food for many animals. Lipids include neutral fats, phosph
Describe Surgical Closure of Patent Ductus Arteriosus technique? The patient is positioned in right lateral position and a left posterolateral thoracotomy is done. In infants
give an example invertebrate phylum/phyla for protoplasmic grade organization
Crustacea The Crustacea show a great morphological diversity of appendages which may be grouped into three categories, cephalic, thoracic and abdominal. Their appendages are c
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Metabolic Processes Living things are complex and yet, the cell is the basic unit of life New cells result of mitosis cell division DNA controls all cell functions
Nutrition Assessment The nutritional care process, you would realize, begins with nutritional assessment. Nutrition assessment is the evaluation of an individual's nutrit
Q. To what substance is the acidic flavor of fermented milk due? Some bacteria ferment milk lactose by lactic fermentation producing lactic acid this product is responsible for
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