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The genetic code is the group of rules by that information encoded within genetic material DNA or mRNA sequences is changed into proteins (amino acid sequences) by living cells. The Biological decoding is accomplished by the ribosome that links amino acids in an order specified by mRNA, using transfer RNA (tRNA) molecules to hold amino acids and to read the mRNA 3 nucleotides at a time. The genetic code is highly similar between all organisms and can be expressed in an simple table with 64 entries.
What is the gross primary production of an ecosystem? How does GPP relate to photosynthesis? Gross primary production of an ecosystem, or GPP, is the amount of organic material
Q. Which are the subproducts of the photochemical phase that are essential for the chemical stage of photosynthesis? The chemical stage of photosynthesis depends on ATP and NAD
Coronal disassembly - Coronal restoration in the retreatment phase called coronal deassembling or disassemblying. - Coronal deassembling means removal of coronal and radi
Horse-pox Horse pox is a benign disease characterized by the typical pox lesions on the lower limbs or around the muzzle and buccal mucosa. This is a rare disease, caused by a
Giemsa stain is a basic stain, thus the major chromagen is positively charged (cation). Why does this stain have an affinity for the bacteria cell wall, and for certain cellular co
What would be the approximate number of amino acids of a protein with a mass of 203 kd? Assume an average molecular weight for amino acids of 110 grams/mol.
Vitamin C (Ascorbic acid) Vitamin C, ascorbic acid is also called anti-scorbutic vitamin. Ascorbic acid occurs as white crystals or white crystalline powder without odour and o
Phylum Coelenterata characters anc classification
When glucagon binds its receptor there is an increase in the second messenger, cAMP. cAMP levels can be decrease by which of the following enzymes? -adenylate cyclase -PDK1
Define Food availability and Food Access? Food availability: This refers to availability of necessary types of food in sufficient quantity, to the individual. The sources may b
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