Answer:
Valine-Leucine-Proline-Lysine-Histidine
Explanation:
The central dogma of biology is the process by which DNA is used to synthesize RNA and subsequently amino acid sequence (PROTEIN). The processes of transcription and translation is used in gene expression. Transcription is the process whereby the information encoded in a DNA molecule is used to synthesize a mRNA molecule. Transcription is catalyzed by RNA polymerase enzyme, which uses complementary base pairing rule i.e Adenine(A)-Thymine(T), Guanine(G)-Cytosine(C) pairing.
N.B: Thymine is replaced by Uracil in the mRNA
For the above DNA sequence: CAC GAC GGA TTC GTA, the mRNA sequence will be: GUG CUG CCU AAG CAU
Translation is the second process of gene expression which involves the synthesis of an amino acid sequence from an mRNA molecule. The mRNA is read in a group of three nucleotides called CODON. Each codon specifies an amino acid (see attached image for genetic code)
Based on the attached genetic code, an mRNA sequence: GUG CUG CCU AAG CAU will encode an amino acid sequence: Valine(Val) - Leucine (Leu) -Proline (Pro) -Lysine (Lys) - Histidine (His).
GUG specifies Valine amino acid
CUG specifies Leucine amino acid
CCU specifies Proline amino acid
AAG specifies Lysine amino acid
CAU specifies Histidine amino acid
Answer:
d. consumers, heterotrophs
Explanation:
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.