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Compare and contrast mutation rate and mutation frequency. Describe the implications for organisms that have long life spans (e.g., humans) and short life spans (e.g., mice). Spontaneous mutation rates in humans are generally higher than in E. coli . Why? What would you expect the mutation frequency to be in each organism?
Which of the following is true for natural killer cells?
Describe how an extracellular matrix protein is made ( starting with the DNA), its travels ( including all possible modification) and how it gets to its final residence. You can do this using an elaborate drawing with appropriate labels and descri..
Determine which of the following can contribute to stabilization of the secondary structure of a protein? (Select ALL that are TRUE.
Which vitamin is essential for the formation of bones.
Estimate the phenotypic ratios for monohybrid, dihybrid, and trihybrid crosses involving dominant/recessive loci? Using transmission genetics and the rules of probability.
Explain briefly the division of the cerebrum into hemispheres and lobes. Determine what are the primary functions of each lobe?
In a population of 500 males, 30 are found to have color blindness, an X-linked recessive trait.
Traditionally, it was thought that nucleus was the control center of the cell. Recent discoveries though, indicate that the nucleus in eukaryotes is merely a repository of genetic data.
Consider the following genetic cross: a/a B/B D/d X A/a B/b D/d 1. What fraction of the progeny will have the genotype a/a B/b D/D ? 2. What fraction of the progeny will have the phenotype a/a B/_ D/_ ?
Your assistant Igor is studying a neurotransmitter-stimulated GPCR pathway, hypothesized to stimulate the expression of genes that increase retention of memory.
A lacI+ lacO+ lacZ+ lacY+ Hfr strain is mated with an F- lacI- lacO+ lacZ- lacY- strain. In the absence of any inducer in the medium, beta-galactosidase is made for a short time after the lac region has been transferred. Explain why it is made and..
If the D-value for a certain food product at 70 degrees centigrade is 3 minutes, how long would you need to expose the food to that temperature to conform to the standard practice used in the food industry?
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