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Give a specific example of how amino acids create protein domains with particular properties important to the function of that protein. Using this example, describe the different levels of protein structure and their effects upon the final functional protein. What forces are important in shaping and maintaining how amino acids interact to create structure at each level?
How are estuaries different from freshwater and marine ecosystems? Name at least two ways.
Estimate the isoelectric point for the peptide: glu-asp-arg-asn-ser-asp-glu-his-lys-asp Discuss any assumptions made; exact numerical accuracy is not important - approximations may be used.
Which characteristic of cell membranes might explain why fat-soluble substances such as chloroform and ether rapidly affect cells.
In cells, the phosphorylation of glucose is the first step in glucose metabolism and is accomplished by addition of phosphate from ATP which generates ADP and Pi (G° = -7.3 kcal/mole). Therefore, in the cell there are two reactions coupled togethe..
Explain how does homeostasis maintain a dynamic range of environmental qualities rather than hold the internal environment at a set point?
Rhosopseudomonas is an anaerobic photoautotroph. How would you sterilize a mattress used by a patient with bubonic plague.
In addition to protein phosphorylation and dephosphorylation, protein degradation also plays key role in regulating signal transduction pathways and cell proliferation.express how protein degradation affects cell proliferation.
Develop a hypothesis as to why there was an increase in the proportion of the short-stemmed dandelions within the population.
By studying a large population of sego lilies on side of kinport peak, your colleague is interested in knowing the degree to which global climate change is affecting natural populations in Idaho.
Construct the nuclear genome content of a 2n=4 organism at G1 and at metaphase, showing each chromosome and sister chromatid as a single vertical line.
The sexually transmittable disease gonorrhea has become increasingly resistant to treatment with antibiotics. What is the most likely scientific explanation?
You are given a milk sample that Mr. Milkman claims contains 4.5 x 108 CFU/ml. He claims this is within the limit of acceptable CFU/ml for Grade A milk.
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