A DNA sequence that is 15 nucleotides long would normally give rise to a polypeptide sequence that would be 5 amino acids long. This is assuming that all the nucleotides in the DNA sequences are strictly coded to form only sense codons and not a single nonsense codon, also called termination codon
A sense codon is a set of three nucleotides also called a triplet, that codes for a particular amino acid. A DNA sequence of 15 nucleotides has 5 codons.
A nonsense or termination codon is one that does not code for any amino acid. There are three nonsense codons found on mRNA, and these are UAA, UAG and UGA. So if the DNA sequence has one of these, then the amino acids in the polypeptide chain will be 4 in number
The sub units that make up Macromolecules are proteins, lipids, nucleic acids, and carbohydrates.
Answer:
difference:
1. The generation mechanism is different, the mechanical wave is generated by mechanical vibration; the electromagnetic wave generation mechanism is also different, there is the periodic movement of electrons (radio waves); the outer electrons with atoms are generated after being excited (infrared, visible, ultraviolet) The inner electrons with atoms are generated after excitation (roentgen rays); the nuclei with atoms are generated after excitation (gamma rays).
2. The propagation mechanism is different: the mechanical interaction between the particles and the alternating induction of the electromagnetic field.
3. Mechanical waves have both transverse waves and longitudinal waves; electromagnetic waves are material waves and belong to transverse waves.
4. The influence of the medium on the propagation speed is different
Explanation:
https://qiaodahai.com/similarities-and-differences-between-mechanical-waves-and-electromagnetic-waves.html
Staphylococcal food poisoning is called an intoxication disorder because the bacteria produce type III secretion system toxins. This is a type of gastrointestinal illness caused by infection with the staphylococcus aureus bacterium. it is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins performed in food by enterotoxigenic strains of staphylococcus aureus.
