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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.
Oxidation Some enzymes which have the sulfhydryl (-SH) group in the catalytic site are very sensitive to oxidation. Due to oxidation of the -SH group by aerial oxygen
What is metagenesis? What are the other names of this process? Metagenesis is the type of life cycle in which there are two dissimilar forms of individuals of the same species,
Explain Classification Based on Digestive Fate of Carbohydrates? The digestive fate of carbohydrates depends on their inherent chemical nature (monosaccharide composition and t
Q. Find the Modalities in stress testing? In addition to electrocardiographic stress testing, there are various newer modalities that can be very useful in the determination o
Q. Show the Inventory of the plants? A flora provides an inventory of the plants of an area and is often restricted to the vascular plants. Floras contain description of plants
The psychological effects of total edentulism are complex and varied, and range from very minimal to a state of neuroticism. Although complete dentures are able to satisfy the esth
1. The level of organization intermediate between unicellular and the multicellular - organisms are composed of multiple cells but these fail to exhibit specialization of those cel
Define Tests for the Presence of Exoenzymatic Activity? Microorganisms require various micro- and macro-nutrients for energy production and growth. These are obtained from the
It is important to recognise underlying causes and precipitating factors of heart failure for its appropriate management. That would also help in prevention and treatment of heart
Describe Chemical changes in fruits and vegetables The detailed chemical changes that occur when fruits and vegetables are boiled in water or steamed, canned, dried or frozen,
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