Which species of bacteria produce the enzyme tryptophanase? Which of the following examples below describes an autoimmune disease? a. Infection and death of T helper cells by a virus, resulting in a loss of ada
a... Question: Which of the following are probably not being stimulated when eating fresh pizza? a. thermoreceptors b. chemoreceptors c. proprioceptors d. baroreceptors Types of Sensory Receptors: There are different types o...
Which of the following describes the malate shuttle system? A. Carries NADH from the cytoplasm directly into the mitochondrial matrix. B. Generates 2.5 molecules of ATP in mitochondria per each NADH from glycolysis. C. Moves NADH from the mitochondria to the cytoplasm. D. Relies on malate...
Which of the following does possess acidic character? (i) Butane (ii) But-1-ene (iii) But-1-yne (iv) But-2-yne View Solution Which of the following statements (s) is (are) correct ? (i) Pyruvate can be converted into ethanol and carbon dioxide by yeast ...
Although numerous host metabolites, such as free fatty acids, amino acids, and vitamins, are found in the intestine, metabolites generated by gut microbiota are equally vital for intestinal homeostasis. Furthermore, microbiota in the gut is the sole source of some metabolites, including short-chain...
Question: Which of the following is the basic taste quality responsible for the amino acid flavor steak? a). sour b). umami c). bitter d). sweet Gustation: Gustation is the sense of taste. The receptors of taste are the tastebuds. Ta...
In which of the following are ample amounts of carbohydrates almost always found? a. Animal products. b. Health foods. c. Protein-rich foods. d. Plant foods. Carbohydrates: Carbohydrates are one of the three basic f...
The term “attenuation” in this connection describes the reduction or exclusion of the intracellular activity of one or more enzymes (proteins) in a microorganism which are coded by the corresponding DNA, by, for example, using a weak promoter or using a gene or allele that codes for a corr...
10. A process for the fermentative preparation of L-amino acids, in particular lysine, which comprises carrying out the following steps: a) fermentation of the coryneform bacteria which produce the desired L-amino acid and in which at least the chrA gene or nucleotide sequences which code for...
for the dep34 gene and a process for the fermentative preparation of amino acids using bacteria in which the dep34 gene is attenuated. All references cited herein are expressly incorporated by reference. Incorporation by reference is also designated by the term “I.B.R.” following any citation...