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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.
Explain the Bioavailability of Vitamin D? The nutritional availability of vitamin D is less significant because it can be endogenously produced and retained for long periods by
Great importance is being given to life style modifications because of definite benefits observed in patients who follow this. Life style changes have advantages not only in the co
Define Nutritional Management of Neurological Disorders Your friend's aged father, over a period of time has become very confused, forgetful and is unable to do many things he
Cell plate: In the plants, a membrane-bound space produced during the process of cytokinesis by the vesicles of the Golgi apparatus. The cell plate fuses with plasma membrane, sep
What is the water cycle? The water cycle represents the circulation and recycling of water in nature. Liquid water on the planet surface is heated by the sun and turns into
Production of Industrial Compounds Cultured plant cells retain their metabolic potential and synthesise secondary products of commerce. Cell cultures can also be used as facto
Q. What are the morphological, chemical and functional similarities and differences between peroxisomes and lysosomes? Similarities: Peroxisomes and lysosomes are small membran
Where may bacteria be found? Expose sterile bacteria dishes to as lots of the following conditions as you can. Label the dishes and set them away in a warm, dark place for a so
Q. Use of Propionates acid in microorganisms? Propionic acid is formed from lactic acid or lactates, as a result of the bacterial action during the manufacturing of swiss chees
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