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Inhibitor Proteins - Enzyme-activity Control
One kind of inhibitor protein found in higher plants is an endopeptidase which degrades nitrate reductase thus causing irreversible loss of the enzyme. The other kind includes binding proteins that specifically bind to nitrate reductase leading to permanent inactivation of enzyme. Such inactivator proteins have been isolated from rice seedings and spinach leaves. You will see that the transcription of enzyme is mediated by light. It is unique enzyme in this respect.
How Physical Activity affect requirement of protein? Research on protein needs for muscular work had its beginning in 1863 when Von Leiberg postulated that muscle protein was d
diseases of the kidney and their remedies
Why acquired traits are not directly related to the process of evolution? As acquired traits are not genetically determined, they cannot be passed on to offspring. Therefore,
Uterine Torsion Incidences of uterine torsions in cattle and buffaloes are not common. However, they are very common in heavy breeds and buffaloes and animals in slopy terrain
Q. After the fact that it is based on information from mRNA what is the process of protein synthesis called? Protein synthesis is called translation of genetic information into
What is Subphylum Vertebrata explain? This large group of animals takes its name from its distinguishing feature: the vertebral column, or the backbone. The backbone made of se
Demonstration of Diversity of Plant and Animal - Taxonomy A third objective is the demonstration of tremendous diversity of the plant and animal world and its relation to man's
Q. What do you mean by Genera? Like species the genus represents a concept. Genera (Plural) are aggregates of closely related species. There is no size requirement for a genus.
Q. What is the structural depiction of a carboxyl group? Carboxyl groups have a carbon attached to one hydroxyl group by a simple bond and one oxygen by a double bond. The othe
Briefly describe about Caramelization? Caramelization results from the action of heat on sugars at about 175º C. At high temperatures, sugars dehydrate, break down and polymeri
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