The amino acids coded triplets in the 3' to 5' strand on the normalp53 gene of chromosome 13 are lysine, leucine, Glutamine, stop codons.
Explanation:
mRNA is formed by the transcription of DNA strand coding for a gene.
Any mutation in the DNA sequence even a difference of base pair would cause formation of different amino acids and hence altered protein.
The amino acid is formed in the step of translation where codes are read by tRNA on the mRNA strand and correct nucleotide is brought to growing polypeptide chain.
In transcription 3' to 5' strand acts a template strand. The amino acids on the p53 gene of chromosome 17 is
3'TTT AAC GTC ATC 5' Gene sequence
5' AAA UUG CAG UAG 3' mRNA
lysine, leucine, Glutamine, stop
ATP is the phosphoryl
group donor
<span>The free energy of the
phosphorylation reaction is large.</span>
Phosphorylation is known to
be an effective way of regulating protein and in eukaryotic cells, about 30% pf
the protein are phosphorylated. Thus, the enzyme responsible for the phosphorylation
reaction is known as kinases. However, ATP is required in the process
phosphorylation because it is needed as a donor.
Answer: Wash or soak your fruits with salt solution or any solution that contains ascorbic acid such lemon juice, Citric acids as well as solutions containing peptides. They have been proven to inhibit the enzyme (ascorbic acid and salt) and also inhibit the browning effect of quinone (dipeptides, salicylic acids).
Explanation: The discolouration in fruits only occurs when oxidation reaction takes place. With food products, fats could be oxidized leading to rancidity, if the pigments are oxidized, discolouration takes place (majorly browning effect). Oxidation in food reduces the desirability as well as the nutritive value in food.
The browning effect is due to the action of the enzymatic activity of poly-phenol oxidase on polyphenols thereby producing quinones as a by product. Hence to inhibit this activity, your major strategy would be either enzymatic inhibition or reducing the quinone (by utilising reducing agents capable of converting the undesired quinone to a colourless by product).
Ascorbic acid (found in Lemons) is mostly used as an antibrowning agent due to its ability to reduce quinones to diphenols (colourless). Most carboxylic acids such as citric acids found in oranges, tartaric acid (in grapes) also act as PPO inhibitors by lowering its pH or by acting as a ligand at the enzyme active site.
Other browning inhibitors include Peptides and this is because of the thiol groups present in the amino acid called Cysteine. Cysteine is known to be involved with a nucleophilic attack on quinones thereby forming a colourless product which in turn attacks the browning effect. Hence any product that contains peptides (e.g honey) can exhibit browning or enzymatic inhibition of PPO.
Answer:
The correct answer is photosynthesis in prokaryotes increased the levels of oxygen in the atmosphere.
Explanation:
The eukaryotic cells are first evolved from the prokaryotic cells.Some prokaryotic cells carried out photosynthesis by using water generates oxygen gas that is responsible for to increase the oxygen content of the earth.
The increased oxygen content of the earth helps in evolution of the eukaryotic cells .
The answer is a scanning electron microscope (SEM).
This is a kind of electron microscope that yields pictures
of a sample by scanning the surface with a concentrated beam of electrons. The
electrons act together with atoms in the sample, creating numerous signals that
cover facts about the sample's surface topography and
arrangement.