1,708 Answered Questions for the topic biochemistry

Biochemistry Entomology

06/23/19

Why arent mosquitoes found near neem trees?
I read an article yesterday that wherever neem trees or spices are cultivated mosquitoes are not seen there. So why arent mosquitoes seen near these places (neem trees , spices, etc).What is it... more
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Biochemistry Terminology

06/23/19

What is the difference between "Bisphosphate" and "Diphosphate" in biochemistry?
I have often found bisphosphate compounds ( e.g. RuBP, RuBisCO, 2,3-BPGA etc.) and diphosphate compounds (e.g. ADP, GDP etc.) in biochemistry. They are commonly seen and are important compounds in... more
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Biochemistry Biology Mcat Microbiology

06/23/19

In Glycolysis, where is Magnesium used as a cofactor? Why is it used?

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06/21/19

What do sphingolipids do in humans?
I want to know the significance of sphingolipids in human. I have learnt that sphingomyelin is the most significant type of sphingolipid in human. Also that the sphingomyelin serves as a structural... more
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06/21/19

Using ion-exchange chromatography to purify DNA from a cell extract - Is DNA more negatively charged then RNA?
When applying this method we have a glass or plastic column of resin which is positively charged. Then we pour cell extract into the column in order to capture the negatively charged particles... more
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06/20/19

Significance of lipids in biological membranes...?
Membranes are specifically designed by lipids to maintain internal hydrophilic environment in narrow range.There are hydrophobic amino acids among naturally occurring 20 amino acids and as well as... more
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06/20/19

What is the relationship between the light and dark reactions of photosynthesis?
My main concern is why are the dark reactions (those that produce hexose) needed? As far as I understand, the sole purpose of photosynthesis is to synthesize carbohydrates, which are only used for... more
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Biochemistry Botany Food Pigmentation

06/18/19

Why is carotene in carrots?
Internet says that the carotene is an important pigment for photosynthesis and UV-protection. That explains its accumulation in leaves. I suppose colored fruits are more appealing to animals, so... more
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Biochemistry Proteins

06/17/19

Is ATP Synthase a channel or an enzymatic protein?
Today in a biology lecture about plasma membranes and functions of proteins, we learned about channel and enzymatic proteins along other kinds of proteins. ATP synthase is considered an enzyme that... more
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06/17/19

Why are proteins always made in N to C direction?​?
Why are proteins always synthesized from the *N*-terminus to the *C*-terminus? Can there be any “reverse” peptide-bond formation to synthesize proteins in the *C*-terminal to the *N*-terminal... more
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Biochemistry Human Physiology Mammals

06/17/19

What is the biochemistry of love?
How is love induced between humans? (e.g. between mother and child,couples,etc)?Does the phenomenon of love exist in other mammals, too?
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06/17/19

Role of calcium chloride during competent cell preparation?
I am aware of the fact that $CaCl_2$ settles down on the cell wall making it less negative may be by forming bond with Teichoic acid. Also due to the positive charge it attracts DNA (DNA is... more
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06/16/19

How does water buffer a sudden drop in temperature?
A property of water is that it is slow to heat and cool. According to my biology book, some energy from an increase in temperature would spent breaking hydrogen bonds, so that temperature does not... more
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Biochemistry Proteins Virology

06/16/19

How does hypochlorous acid inactivate viruses?
I was reading how bleach was used very widely as a disinfecting agent during the 2014 West Africa ebola outbreak and am interested in the mechanisms with which hypochlorous acid inactivates... more
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Biochemistry Biology Mcat Microbiology

06/16/19

What is the secondary response?
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06/15/19

Why does the ring finger not move independently?
Why is it that we need to move little finger in order to move ring finger with it? For example, put your palm on a table and fold your middle finger inside. You won't be able to move your ring... more
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Biochemistry Pharmacology Marijuana

06/15/19

How does marijuana work
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06/15/19

Are Gram negative bacteria classified as such because of their negative membrane potential?
Does the membrane potential usually quoted for Gram negative bacteria (*e.g.*, *E. coli*) refer to the potential across both membranes? - If yes, then does the potential fall more over the inner or... more
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Biochemistry Biology Chemistry Mcat

06/14/19

How do you prepare 250 ml of 1M NaCl solution from a solid? NaCl has MW= 58.4 g/mole
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Biochemistry Biology Mcat Microbiology

06/14/19

What is the fluid mosaic model?
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Biochemistry Dna Molecular Genetics

06/14/19

What is the origin of "melting" in molecular genetics?
I'm reading some papers about prokaryotic transcription mechanisms, and I've come across a term I haven't heard before: *DNA melting* or *promoter melting*. After reading a bit, it's pretty clear... more
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Biochemistry Proteins Protein Folding

06/14/19

Is it possible to isolate and analyse intermediates of protein folding?
I would like to know if there is an assay which could allow us to analyse a protein before it has assumed its 3D functional form.While studying structural biology, I only came to know the forces... more
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Biochemistry Hematology

06/13/19

Why does ammonium oxalate cause swelling of RBCs?
From *Pre examination procedures in laboratory diagnosis* by Walter Guder :> ...It consists of three parts by weight of ammonium oxalate which> causes swelling of erythrocytes balanced by two... more
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Biochemistry Lab Techniques Sds Page

06/13/19

What kind of "size" does SDS-PAGE separate by?
What is the exact property of the protein that affects migration of bands in SDS-PAGE; is it length, volume, or mass?For example, will `GGGGGGGGGG` (glycine 10-mer; mw <600) migrate more or less... more
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Biochemistry Amino Acids Proteins

06/13/19

Why is leucine amino acid used the most in proteins and tryptophan the least?
The amino acid leucine, is used in proteins more than others. Leucine with 9.1 percent (its average in more than 1.150 different proteins) is used most and tryptophan with 1.4 percent is used less... more
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