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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 are the different patterns of cleavage (segmentation of fertilized egg cell)?
Explain circulatory support and types of shock? CIRCULATORY SUPPORT 1) A "shock" state is characterised by hypoperfusion of tissue and cellular hypoxia. Circulatory suppo
Protection of protein meals or bypass protein The protein of oil cakes, having higher protein degradability, such as groundnut cake, mustard cake are utilized in the rumen les
Poisoning: Poisoning is a common medical emergency in childhood. In children under 5 years of age essentially all poisoning are accidental. Nearly 75 per cent of all poi
Is there any situation in which DNA is made based on a RNA template? What is the enzyme included? The process in which DNA is synthesized having as template a RNA chain is know
Q. What is inharmonious ecological interaction? The Inharmonious or negative ecological interaction is that in which at least one of the participating beings is harmed.
Neurosecretory Systems Almost all groups of multicellular animals have been investigated to find out if neurosecretory cells are present in them. Such investigations have sho
IS Neuron B in the frog central nervous system Consider Neuron B in the frog central nervous system whose plasma membrane has a previously unknown channel that is selectly cond
Blastulation Formation of blastula from morula is called as blastulation. During early cleavage the blastomere maintain spherical shape and mulberry like, this stage of emb
How sugar used in Flavors and Mouthfeel? In frozen desserts, sugars balance flavor and mouthfeel. Since low temperatures tend to numb the taste buds, sugars enhance flavors, th
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