DNA is condensed by a certain amount just on its own, just by its own interactions within the DNA molecule,..but whne proteins get involved it gets condensed 30000 fold
<span>what happens is that proteins called histones are like hockey pucks, and DNA wraps around it 1.5 times and then goes to another histone and wraps around that so that it looks like beads on a string (i hope that makes sense, its the only way to describe it) </span>
<span>these histones condense this DNA a lot, and when the histones get methylated then the DNA packs together even closer to get heterochromatin (VERY densely packed DNA)...the theory here is that DNA has a net negative charge due to the phosphate groups in the DNA backbone and doesnt allow the DNA to come together as closely as it could (like charges repel like charges), but when histones are methylated, the negative charge on the DNA is masked by the methyl groups and DNA can come together closer </span>
prophase I : homologous chromosomes are paired
metaphase I : the centrosome replicates
anaphase I: homologous chromosomes are separated
telophase I : nuclear envelopes form around separated chromosomes
Explanation:
Amylase is a digestive enzyme secreted and is responsible for breaking down <u>starch.</u>
Digestion describes the intake, chemical and physical breakdown, absorption of nutrients and excretion of food. Alpha amylase, an enzyme produced in the pancreas, is found in human saliva; it catalyzes the breakdown of starch into glucose
Further Explanation:
Food is chemically and mechanically broken down into into smaller particles. This begins in the mouth, where food is mechanically crushed by the teeth, and mixed with saliva to allow water based enzymes like lingual lipase and amylase to work;- it's then transported to the stomach via the esophagus.
Alpha amylase, an enzyme produced in the pancreas, is also found in human saliva; it catalyzes the hydrolysis, or breakdown of starch into glucose in the stomach as gastric amylase. Amylase acts on polysaccharides bonds at random points along the chain by splitting the α 1-4 glycosidic bonds.
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