The function similarity between two protein sequences is quantified by relating the term specificities of the two terms and the specificity of their common ancestor term. Using this function similarity metric, the relationship between sequence similarity and function similarity can be modeled.
To demonstrate the similarities and differences between two protein sequences, they can be compared. In order to reduce the Root Mean Square (RMS) discrepancy between the second protein and the first geometry, the second of the two proteins is rotated and translated. If switching out atom pairs would lower the RMS error, it is done. There are three ways to depict differences. The most straightforward is to create a list of the atoms whose positions differ by the most, however this is only partially useful because some protein components are very flexible, meaning that huge geometric changes may be followed by only very tiny changes in energy. Changes in bond lengths are a more significant form of variation. Considering the high force constants of covalent bonds, any substantial change in bond length.
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Answer:
The lowest level, which is usually the producers.
Explanation:
This is because on every level of the trophic system, some energy is lost before the next level. So the level with the least lost energy is the lowest
If glycolysis stopped happening in the cell, the cell would not likely produce ATP molecules and in the same time, the Kreb's cycle will not function without it.
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Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
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