pH, temperature, presence of inhibiting proteins
A molecule of DNA consists of 2 chains of nucleotides, coiled around each other to form the familiar double helix. Each DNA nucleotide contains one of 4 bases: (A)denine, (G)uanine, (C)ytosine, (T)hymine. Each base is paired with it's complementary base on the opposite chain: Adenine with Thymine (AT) and Guanine with Cytosine (GC). Genetic words are a 3 base sequence that specifies a particular amino acid. There are 64 possible combinations of these 4 bases in the 3-base genetic words: (4 x 4 x 4 x 4 = 64). 61 of these combinations are used to code the 20 amino acids. The other 3 combinations are stop sequences, used in synthesis.
The recommended serving size for protein varies depending on factors such as age, gender, and activity level. In general, a serving size of protein is around 3-4 ounces for meat, poultry, or fish, or about 1 cup for plant-based sources like beans or tofu. It is important to consult with a healthcare provider or registered dietitian to determine the appropriate serving size of protein for your individual needs.
. by changing the number of mRNA bases that make up the codons 2. by preventing the ribosome from binding to the mRNA 3. by changing the sequence in amino acids brought to the ribosome 4. by creating codons with no complimentary anti-codons
Protein is found in virtually every part of a eukaryotic cell. Here are a few examples: Nucleus: DNA is bound by histones, a 4 subunit protein. Nuclear pores are also proteins. Endoplasmic Reticulum: Ribosomes are proteins. Cytoplasm: The cytoskeleton that holds the shape of cells is made of protein filaments. Mitochondria: ATPase and all of the cytochromes are proteins. Plasma Membrane: Surface proteins help the body identify the kinds of cells.
Some common characteristics of physical changes are change in texture, change in shape, and change in state. There can also be a change in temperature and a change in color, but these are also common characteristics of chemical changes. A physical change does not change the composition of the original substance.
temperature,ph,
The 4 main forces that can change the shape of an object are stretching, compressing, bending and twisting.
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Once translated, proteins are dispersed throughout the cellular environment. This section covers the transport of a protein into a specific organelle--the mitochondria.
The 4 main forces that can change the shape of an object are stretching, compressing, bending and twisting.
heating is one of them
In most models, the factors that can cause a change in supply include: 1) Change in the capital stock. 2) Change in the labour stock. 3) Change in the level of technology. 4) Change is utilisation rates of capital and labour.
It is a T or Y-shaped monomer of 4 looping linked polypeptide chains
CHANGE in, 1- colour 2- state 3-smell 4-shape 5- appearance
all food is made up of some combination of fat, protein, and carbohydrate. fat has 9 calories per gram, protein and carbohydrate have 4 calories per gram
1. Sodium Ionsbind to the protine on the inside of the membrane. 2. ATP is phosphorilated into ADP. The phosphate is transferred to the protin and the conformation is changed. 3. The Sodium is put into th external space and the Potassium ions bind to the protein. 4. The phosphate group is lost.5. This causes the protein to snap ack to its original comformation. 6. The potassium ion diffuses into the cell and binds into its transmembrain domain.
1 gram protein = 4 calories 4 gram protein = 4x4= 16 calories