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What are DNA ligases? How do these enzymes participate in the recombinant DNA technology?
The DNA ligases are enzymes specialized in tying the complementary DNA chains that form the DNA double helix and these enzymes are used in the recombinant DNA technology to insert pieces of DNA cut by restriction enzymes into other DNA molecules submitted to the action of the same endonucleases.
Explain the Polycarbonate Nucleopore Filtre? A given sample is filtered through a membrane filter, usually polycarbonate nucleopore filter with a pore size that will retain bac
Knock-out experiment is a method for deleting, mutating or otherwise inactivating the gene in a mouse. This laborious technique involves transfecting a crippled gene into cultured
It is a neural mechanism that plays a role in encoding of new information. Encoding takes place as a result of changes in the strength of synapses among neurons in neuronal network
What is the role of mineral salts in the creation of electric tension (voltage) at the cellular level? The electric activity of the cell, for instance, in neurons, depends on
Are proteins with the same number of each different amino acid that form them necessarily identical proteins? Even if many proteins have the similar number of each dissimilar a
The initial velocity of an enzyme catalyzed reaction The mathematical relationship between the initial velocity of an enzyme catalyzed reaction, the concentration of the s
Explain Prophylaxis with antimicrobial Prophylaxis with antimicrobials has decreased the incidence of surgical site infection after head and neck operations that involve an inc
Explain the Food Security? You were introduced to the concept of food security in Unit 2. Food security, we learnt, is access by all people at all times to enough food for an a
Q. Goals of Dietary Treatment for dyslipidemia? The goals of dietary management (alone or conjunction with exercise or with lipid lowering drugs) are to reduce the total fat, s
Explain the Analysis of Food Samples? Now, in this practical, we shall deal with the endogenous and exogeneous microorganisms which are present on the food as contaminants. We
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