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Q. What are the nucleic acids? What is the historic origin of this name?
RNA and DNA, the nucleic acids, are the molecules responsible for the hereditary information that commands the protein synthesis in living beings. The name "nucleic" derives from the fact that they were determining (by the Swiss biochemist Friedrich Miescher, in 1869) within the cell nucleus. In that time it was not acknowledged that those substances contained the hereditary information.
Biological Nitrogen-Fixation The process by which molecular nitrogen (N 2 ) is reduced to ammonia (NH 3 ) is called nitrogen-fixation (N 2 -fixation). This is the most importa
Define the term price mechanism and how it works. The price mechanism and its working: The above demonstrated diagram assumes the market is into equilibrium, whereby deman
a) The West of Scotland Coronary Prevention Study (WOSCOPS): The study randomized healthy men between the ages of 45 and 64 years with TC levels higher that 252 mg/dL and LDL chole
Which of the following is true for a toe motor neuron that excites a toe muscle that moves the big toe in the right foot? A. The cell body of the toe motor neuron is located in
Thus animals store surplus carbohydrate as glycogen; plants do so in form of starch. Starch is producing in the stroma of chloroplasts and stored there as starch grains. The Starch
According to cellular organization how are living beings divided into two groups? Cellular beings are separated into two groups: the prokaryotes, unicellular beings whose sole
Characters of pennetula
Define Limitations for underwater weighing method? This method is expensive, time consuming and usually requires a lot of equipment and space. The subject needs to be
Explain what is Fungi? The fungi are spore-bearing eukaryotic organisms without chlorophyll and having absorptive nutrition. These reproduce sexually as well asexually. Primari
What is plant transpiration? What are the two main types of plant transpiration process? Which of them is more significant in volume? Transpiration is the loss of water from th
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