Isolation methods, such as agarose gel electrophoresis, allow visual observation of DNA fragments. Large pieces of genomic DNA will migrate more slowly through the gel compared to small fragments, resulting in distinct bands when stained and viewed under UV light. By comparing the migration of the isolated DNA to molecular weight markers, one can confirm the presence of large DNA fragments.
increasing the agarose concentration will enable the separation of smaller fragments of DNA. the structure of the gel (agarose) consists of crosslinks, therefore the higher the concentration of agarose the more crosslinks there will be and smaller size "holes" for the DNA to travel through (also the other way around, with less concentrated agarose)
The process of breaking large food pieces into smaller ones is called mastication. This is primarily done by the teeth in the mouth through chewing, which helps to mechanically break down food into smaller, more manageable pieces for easier swallowing and digestion.
You use a buffer when making agarose gels so that when the gel is used for electrophoresis, the gel is able to conduct electricity. The buffer contains ions from the buffer salts that will facilitate conduction. that was good
Different percentages have different resolving powers. There is no one agarose percentage that is suitable for all sizes of DNA - you must chose the percentage best for resolving the sizes of DNA you are examining. If your agarose concentration is too dense for the size of your DNA fragments, the DNA will barely migrate through the gel. If the agarose concentration is too dilute for the size of your DNA, it will run straight through the gel without resolving into sharp bands. Generally speaking you use higher percentages if you want to resolve smaller DNA fragments and lower percentages if you want to resolve larger DNA fragments. Small DNA fragments need high percentages or else they'd run straight through the gel without being resolved into bands. Large DNA fragments need low percentages to permit them to migrate into the gel.
Isolation methods, such as agarose gel electrophoresis, allow visual observation of DNA fragments. Large pieces of genomic DNA will migrate more slowly through the gel compared to small fragments, resulting in distinct bands when stained and viewed under UV light. By comparing the migration of the isolated DNA to molecular weight markers, one can confirm the presence of large DNA fragments.
When the electric charge is applied, the bigger, unligated peices stay near the well because they are too large to move as fast as the smaller pieces. The smaller fragments are farther from the well since they move more easily through the gel.
increasing the agarose concentration will enable the separation of smaller fragments of DNA. the structure of the gel (agarose) consists of crosslinks, therefore the higher the concentration of agarose the more crosslinks there will be and smaller size "holes" for the DNA to travel through (also the other way around, with less concentrated agarose)
Powdered zinc has a larger surface area compared to large pieces, allowing for a higher rate of reaction with the hydrochloric acid. The increased surface area exposes more zinc atoms to the acid, leading to faster hydrogen gas production.
Agarose is made from agarose, a polysaccharide from see weeds. Polyacrylamide is made from the synthetic polymerization of acrylamide, which in its monomeric form is a neurotoxin. Based on these structural differences, it could be said that agarose gels have larger 'pores' than polyacrylamide gels meaning that large particles can move more easily in agarose gels since the agarose polymers are larger and pack less densely then an equivalent amount of polyacrylamide. Therefore, agarose is generally used for the electrophoresis of large molecules such as DNA and RNA or speedy separation (low resolution) of small molecules such as proteins. Polyacrylamide is used for the high resolution electrophoresis of small molecules such as proteins.
The process of breaking large food pieces into smaller ones is called mastication. This is primarily done by the teeth in the mouth through chewing, which helps to mechanically break down food into smaller, more manageable pieces for easier swallowing and digestion.
Small
Small molecules more faster than large molecules.
You use a buffer when making agarose gels so that when the gel is used for electrophoresis, the gel is able to conduct electricity. The buffer contains ions from the buffer salts that will facilitate conduction. that was good
Water evaporate faster from a large opening.
a very large piece of ice floating in the sea
Almost any leaves can be used for compost. If they are large, I would advise shredding them up into smaller pieces as this will increase surface area and decompose at a faster rate.