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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.
Immunogenicity Based on immunogenicity studies and experience with other vaccines, the new meningococcal conjugate vaccine (Menactra) should be highly effective in preventing m
Enzyme Proteins that act as catalysts, speeding the rate at which biochemical reactions proceed but not altering the direction or nature of the reactions.
Explain in brief about Polymers In comparison to metals and ceramics, polymers are weak and flexible. These are not popular as dental implant materials. Examples of polymeric m
How can an organism that once underwent contact with an antigen be immunized against future infections by the same agent? This phenomenon is known as immune memory . When an a
Q What is the intracellular digestion? Cellular digestion or Intracellular digestion is the breaking in the interior of the cell of big molecules coming from outside or even fr
Auxins Auxins are plant growth substances. The term Auxin usually refers to a chemical compound called Indole Acetic Acid (IAA), which is the major natural auxin. In plan
How nutritional status influences the age? The nutritional status influences the age-related rate of functional decline in many organ systems in the body. Nutrition is also an
Degradation of Ecosystem Ancient man was simple-minded food gatherer and hunter. He looked upon nature with awe and respect and in fact he worshipped it. But from the time he
Explain Food lipids It is either consumed in the form of "visible" fats, which have been separated from the original plant or animal sources, such as vegetable oil and butter,
Q. What are the factors which influence the spoilage of meat? Can you list a few? Ans. Sure enough, you should be able to enumerate these having learnt about them earlier
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