yousuf89

describe the preparation of 500ml of 4.75% w/v aqueous ethanol (mm=46.1 g/mol)

I know that:

bromophenol blue – used as a marker since most proteins and nucleic acid are colorless.

glycerol - It is a preservative and a weighing agent.

but what's the purpose of SDS and tris base in SDS agarose gel electrophoresis

Are u saying that red blood cell is one of the human cell that do not have entire DNA sequence genome to produce every protein type

For the most part, all the cells in the human body have the same DNA. The DNA in each cell type is differentiated, via packing proteins, causing each cell type to have access to a specific fraction of the total DNA. Conceptually, one can turn any cell, into any cell, since they all have the same DNA.

 

During cell cycles, the DNA of all the differentiated cell types form the same chromosomes. All the daughter cells, of all the differentiated cell types, start with the exact same DNA packing configuration, yet each is able to revert this to the specific distribution. There is one observation that explains this in the simplest terms.

 

Red blood cells lose their entire DNA, but continue to function. This shows that the protein grid is quite self sufficient. During cell cycles, when the DNA is totally taken off-line for duplication and/or packed away as chromosomes, the protein grid continues the cellular business in autonomous fashion. I would assume the specific protein grid, connected to a cell type, has the duty of unpacking the DNA into the specific shape that will be in equilibrium with the grid's protein capacitance.

which human cells do not have entire DNA sequence genome to produce every protein type?

I don't really understand what the question wants , does it mean which cells doesn't have a nucleus or something......

Given the specific rotation of L- Alanine = + 1.8° ( 25° C), calculate the optical rotation (observed) of a 1.10 M solution of Alanine in water at 25° C in a 25cm polarimeter tube. Show all calculations

I know the formula is

Specific Rotation = observed rotation (deg) × 100 / Optical path length (dm) × concentration (g/100ml)

I think I found that the concentration is 0.097999 g/mL and the optical path length is 2.5 dm

but I'm little bit confused and I was absent on the class that was talking about this because I had a fever.

can anyone help me?

It's like the no of atom in a subtance, right?

seriously, I'm really don't know how to do it?

I really need it for my test revision

An experimental alloy contained by copper and tantalum of the alloy was dissolved and analyzed gravimetrically.

a) the copper was precipitated and weighed as CuO, a mass of 0.1739g was obtained. Calculate the %w/w Cu in the alloy.

b) the tantalum was precipitated and weighed as Ta2O5, a mass 0.4748g was obtained. calculate the %w/w Ta in the alloy.

what does

- single-locus allele

- upstream and downstream DNA primers

- dna size marker

mean?

what does Diagnostic Digest means?

It will look exactly the same as all the other amino acids but with the releavent functional group. Presemebly you have the structure of serine...it will be exactly the same but replace the hydroxy with a thiol

can u show me please or give me a link that have the structure?

yeah, but what's does it look like and is L-Cysteine a R configuration?

which places were recombinant DNA technology is useful and give reason?

Can any one give me a stereochemical structure of L-Cysteine by using the Fischer convention and indicate whether it is the R or S configuration?

Please!!

I've searched every website for two days and no detail the L-Cysteine (well the things that I wanted).

what's the difference between "commercially sterile" and "axenic"?

don't just give out answers to what is clearly a homework question. this is in the rules you agreed to when you signed up.

 

to the OP, why can't you just google this?

I tried to do that, but I couldn't find a good answer

can u tell at least three general uses of industrial fermentation ethanol?

does anyone knows the function of a Field diaphragm and an Iris diaphragm in a microscope? (FOR EACH OF THEM)

how both of the microbe becomes present in the food and the mechanism by which it causes disease?

Can anyone give me good 2 examples of food infection (with microbe name, how the microbe becomes present in the food, and the mechanism by which it causes disease {if possible} )

I'm asking about food infection THAT IS HARMFUL TO HUMANS

I'm telling if the answer that I gave are correct (lipase,cellulase and urease, Tryptophan synthase for tryptophan hydrolysis) JUST TELL IF THE ENZYME THAT I GAVE ARE CORRECT:-(

and what about gelatin hydrolysis (what's its enzymes?)

Can anyone give me good 2 examples of food infection (with microbe name, how the microbe becomes present in the food, and the mechanism by which it causes disease {if possible} )

What enzymes are involved in the following reactions

A) lipid hydrolysis

B) gelatin hydrolysis

C) cellulose hydrolysis

D) urea hydrolysis

E) tryptophan hydrolysis

JUST TO MAKE SURE IF IT'S CORRECT OR NOT:

A) lipase

C) cellulase

D) urease

is hydrolysis ph dependent and give explanation if you could?

okay at least tell the locations for each of the muscles since I've already found the function of each (I mean to describe where for each part)

Does anyone knows the location and function of each of the muscles

masseter

trapezius

pectoralis major

deltoid

lattisimus dorsi

biceps brachii

triceps brachii

rectus abdominis

external obliques

gluteus maximus

quadriceps femoris

biceps femoris

gastronemeous