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polet [3.4K]
3 years ago
13

Explain how a change in the amino acid sequence of the FXR1 protein could decrease the ability of the protein to bind to RNA

Biology
1 answer:
Likurg_2 [28]3 years ago
4 0

The amount of proteins which is forming the SDS-resistant aggregates is isolated and purified by using the PSIA-LC-MALDI proteomic approach9 specially made for brain tissues.

Explanation:

  • It is known as a regulatory mechanism through which the variations in the incorporation of the exons into mRNA gives  the production of more output which is to related protein, thus results in expanding possible genomic outputs.
  • Amyloids are the β-sheets-rich protein fibrils which can cause neurodegenerative and other incurable human diseases trapping  millions of humans across the world.
  • RNA molecules which are colocalized with FXR1 in cortical neurons are insensitive to the treatment with RNase A.
  • FXR1 also colocalizes in cortical neurons using the amyloid-specific dyes
  • FXR1 is also known to make different forms of RNA molecules and affects their stability and translation efficiency17.
  • To determine the binding energy  of FXR1 with mRNA, the brain cryosections were hybridized with biotinylated poly-dT.

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You accidentally left a carton of milk on the counter all night. You notice that the milk tastes sour compared to the way it tas
raketka [301]

Yes, this observation is testable because you can do the experiment with your own controlled conditions and see if this with the milk would happen again.

It is qualitative observation because you use your senses such as sight, smell, touch, taste or hear to observe the results (in quantitative observations you use instruments for measurement).  

Null hypothesis: The taste of the milk is the same when it is left on the counter (warm) and when it is left in the refrigerator (cold) or simply saying the place where we put milk doesn’t affect the milk taste

Hypothesis: The milk left on the counter is sour due to acidification of milk via bacteria that works on warmer place.

Independent variable (changed by a scientist in order to affect the dependent one) is a place where we put milk (temperature).

Dependent variable is milk (milk taste).


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***
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