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Q. What are the major theoretical models that try to explain the formation of the enzyme-substrate complex?
There are two major models that explain the formation of the enzyme-substrate complex: the key and lock model and the induced fit model. In the key and lock model the enzyme has a region with specific spatial conformation for the binding of the substrate. In the induced fit model the binding of the substrate induces a alteration in the spatial configuration of the enzyme for the substrate to fit.
What are the three main types of trophic pyramids studied in Ecology? The three kinds of trophic pyramids studied in Ecology are the numeric pyramid, the biomass pyramid and th
INTERNA L STRUCTURE - Wall of auricles are thin than wall of ventricles, because they have to push the blood to ventricles only situated close to them. Walls of ventricl
Define Distribution of body iron in different compartments? In humans, the total quantity of iron in the body varies with haemoglobin concentration, body weight, gender and the
Q. What is the stage of cellular respiration during which carbon dioxide is liberated? In aerobic cellular respiration the release of carbon dioxide happens in the transformati
Q. How do calcium ions participate in muscle contraction? Why do both muscle relaxation and muscle contraction spend energy? In the muscle cells calcium ions are stored within
Algae have cell wall made up of: 1. Cellulose, galactans and mannans 2. Hemicellulose, pectins and proteins 3. Pectins, cellulose and proteins 4. Cellulose, hemicellulo
How much calories in Dried fruits Dried fruits are exceptionally rich in calories and they supply significant amounts of minerals. Of the vitamins found in fruits, β-Carotene a
Determine sequence weights for the sequences ACTA, ACTT, CGTT, and AGAT in problem 1 by using Thompson, Higgins, and Gibson method
pour plate method
Oxidised starch Oxidised starch finds a number of uses in the food industry where a neutral tasting, low viscosity 'body builder' is required as in lemon curd manufacture, in s
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