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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.
Q. Explain about Mandible? In the mandible, attached keratinized tissue normally atrophies with the underlying bone. As a result there is generally a relatively narrow band of
In yeast, a new mutation called suc was recently discovered. The suc mutant cannot use sucrose as a source of carbon, and will not grow if the culture medium contains only sucrose
How does the pancreatic juice resume the digestion of carbohydrates? What is the involved enzyme? Carbohydrate digestion starts with the action of the salivary amylase (ptyalin
waht is meant bu warren.?
Explain about the Acesulfame K - Artificial Sweeteners? Acesulfame-K (potassium salt of 6-methyl-1, 2, 3-oxathazin-4(3H)-one 2, 2 dioxide) is a sweetener which is commonly used
Drugs for hepatitis B Chronic HBV infection is currently treated with interferon alfa, lamivudine or adefovir. Lamivudine is much better tolerated than interferon and much les
Q. What do you know about Tricuspid stenosis? It is rare disease, with rheumatic etiology seen in 90 per cent of cases. In patients with rheumatic mitral stenosis only 3-5 per
Q. What is the digestive enzyme that acts within the stomach? Which type of food does it digest? What are the cells that produce that enzyme? The digestive enzyme that acts in
What is the histological nature of the glands? How are they formed? The glands are epithelial tissues. They are made of epithelium that throughout the embryonic development inv
Measurement of Functional Property of fats and oil Fats and oils have several functional properties that affect the quality of processed foods. In deep fat frying, the roles p
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