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Database Search: Once an open reading frame or the partial amino acid sequence has been pre-determined, the investigator compares sequence with others in the databases using a computer and a search algorithm. This is generally done in a protein database such as PIR or Swiss-Prot. Nucleic acid sequences are in the GenBank and EMBL databases. The search algorithms commonly used are BLAST and FASTA.
Explain about the Zinc Toxicity? Only a few occurrences of acute zinc poisoning have been reported. The toxicity signs are nausea, vomiting, diarrhoea, fever and lethargy and h
Excluding the effects of cardiac output and hormones, describe the other factors that may affect blood pressure and blood flow in a middle-aged man who is exercising in an aerobics
A complete motor neuron is deleted from a frog and placed in a large volume of normal physiological saline. The neuron is healthy; it has a stable resting voltage of -70 mill
Significance of Lingual nerve and artery Because the nerve lies medial to the retromolar pad, incisions in this region should remain lateral to the pad and mucosal reflection s
Define Gender Discrimination - Public Nutrition? Of the detrimental factors, that affect food security, gender discrimination is the most pervasive and vicious. The fact that h
MONOSACCHARIDES Simple carbohydrate monomers, which cannot be hydrolysed further into simpler or smaller subunits. Monosaccharides are generally colourless, crystallin
Explain Acute Renal failure Acute Renal failure: Renal failure associated with burns or other trauma or with sharp infection or obstruction of the urinary tract.
Convulsive Disorders Definition Convulsion is a series of forceful in voluntary contraction and relaxation of voluntary muscles due to disturbance of brain function. It i
Disease Prevention for the High Risk Group Interventions aimed at early diagnosis and appropriate management for reducing morbidity and mortality targeting people who suffer
What is the fuction of Starch Starch is the main thickener in gravies, sauces and puddings. Starch absorbs water, and becomes a gel when cooked. As the starch swells up with w
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