Answer:
The main difficulties of X-ray crystallography include:
1. It is very difficult to obtain crystals with high diffraction quality and proper size.
2. Phase analysis. In theory, X-ray crystallography technology has no requirement for the molecular weight of protein, and can obtain any high-resolution structure at the atomic level of protein. Because some proteins are very difficult to crystallize, or the quality of crystallization is very poor, there is no diffraction or only very low resolution diffraction data, which limits the X-ray crystallography analysis of protein structure.
Explanation:
http://www.creative-biostructure.com/protein-crystallization_26.htm
The answer is false. It is because the way the food manufacturers abide food safety guidelines or how they manufacture food will affect a person's taste buds. Obsolete means out of date-- which, will not happen to our taste buds as it does not involve in how the manufacturers dealt with the food and makes our taste buds turn to out of date or have it less developed.
Answer:
I'll answer in a sec, just let her get my notes :)
Adenine is larger than cytosine and will not be able to base pair properly with the guanine on the opposing strand. This will cause the DNA to bulge.
