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  2. Nucleic acid sequence - Wikipedia

    en.wikipedia.org/wiki/Nucleic_acid_sequence

    A nucleic acid sequence is a succession of bases within the nucleotides forming alleles within a DNA (using GACT) or RNA (GACU) molecule. This succession is denoted by a series of a set of five different letters that indicate the order of the nucleotides. By convention, sequences are usually presented from the 5' end to the 3' end.

  3. Nucleotide base - Wikipedia

    en.wikipedia.org/wiki/Nucleotide_base

    Five nucleobases—adenine (A), cytosine (C), guanine (G), thymine (T), and uracil (U)—are called primary or canonical. They function as the fundamental units of the genetic code, with the bases A, G, C, and T being found in DNA while A, G, C, and U are found in RNA. Thymine and uracil are distinguished by merely the presence or absence of a ...

  4. Genetic code - Wikipedia

    en.wikipedia.org/wiki/Genetic_code

    Both selenocysteine and pyrrolysine may be present in the same organism. [55] Although the genetic code is normally fixed in an organism, the achaeal prokaryote Acetohalobium arabaticum can expand its genetic code from 20 to 21 amino acids (by including pyrrolysine) under different conditions of growth.

  5. List of microorganisms used in food and beverage preparation

    en.wikipedia.org/wiki/List_of_microorganisms...

    MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae

  6. Nucleic acid - Wikipedia

    en.wikipedia.org/wiki/Nucleic_acid

    Strings of nucleotides are bonded to form spiraling backbones and assembled into chains of bases or base-pairs selected from the five primary, or canonical, nucleobases. RNA usually forms a chain of single bases, whereas DNA forms a chain of base pairs. The bases found in RNA and DNA are: adenine, cytosine, guanine, thymine, and uracil. Thymine ...

  7. 10 of the most common food-safety myths, debunked - AOL

    www.aol.com/lifestyle/2015-09-10-10-of-the-most...

    The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe, FoodSafety.gov's Storage Times chart . 8) Once food has been cooked, all the bacteria ...

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