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DNase I Structure: DNase I is a glycoprotein with a molecular weight of 30,000 Da and a carbohydrate chain of 8-10 residues attached to Asn18 (orange). [3] It is an š¯›¼,š¯›½-protein with two 6-stranded š¯›½-pleated sheets which form the core of the structure. [4] These two core sheets run parallel, and all others run antiparallel.
Deoxyribonuclease I (usually called DNase I), is an endonuclease of the DNase family coded by the human gene DNASE1. [5] DNase I is a nuclease that cleaves DNA preferentially at phosphodiester linkages adjacent to a pyrimidine nucleotide, yielding 5'-phosphate-terminated polynucleotides with a free hydroxyl group on position 3', on average producing tetranucleotides.
This category groups together enzymes that cleave DNA. Pages in category "Deoxyribonucleases" The following 4 pages are in this category, out of 4 total.
Organotrophs use organic compounds as electron/hydrogen donors. Lithotrophs use inorganic compounds as electron/hydrogen donors.. The electrons or hydrogen atoms from reducing equivalents (electron donors) are needed by both phototrophs and chemotrophs in reduction-oxidation reactions that transfer energy in the anabolic processes of ATP synthesis (in heterotrophs) or biosynthesis (in autotrophs).
The enzyme complex is composed of three different subunits called RecB, RecC, and RecD and hence the complex is named RecBCD (Figure 1). Before the discovery of the recD gene, [4] the enzyme was known as “RecBC.”
Opson and sitos were Classical Greek food groups, mainly used for moral education, to teach sophrosyne. Mitahara, a concept of moderate diet found in early-first-millennium Sanskrit texts, categorizes food into groups and recommends eating a variety of healthy foods, while avoiding the unhealthy ones; it also considers foods to have emotional and moral effects.
In the design of experiments, a between-group design is an experiment that has two or more groups of subjects each being tested by a different testing factor simultaneously. This design is usually used in place of, or in some cases in conjunction with, the within-subject design , which applies the same variations of conditions to each subject ...
Turkey's Ministry of Health uses the Basic Food Groups (Turkish: Temel Besin Grupları), a four-part division of milk and dairy; meat, eggs, fish, legumes and seeds; vegetables and fruit; and bread and cereal. Each food group is accompanied by bullet points, such as serving recommendations or advice to eat more raw vegetables and whole grains. [34]