Sometimes a change at the third nitrogen base of a codon has no effect on protein synthesis. Explain.

Name the initiator codon of protein synthesis.

Which one of the codon is not an indicator of completion of protein synthesis-

Cyt c is a small protein localized to the inner mitochondrial membrane that has an important role in the ETC'. Explain.

Explain in brief the process of initiation during protein synthesis.

The addition or deletion of one nitrogen base from a sequence of codons on mRNA has more serious effects than its substitution. Explain with an example.

Formation of a specific protein is necessary for a cell. What will happen if the mRNA coding for this protein synthesis does not have codons UAA, UGA and UAG ?

Questions based on diagram : Observe the given figure and find out answers to the questions : If the bolltle is not closed but has a movable piston attached to its open end ( see the figure ) , what will be the effect of heating the gas in the bottle ?:

In an experiment, DNA is treated with a compound which tends to place itself amongst the stacks of nitrogenous base pairs. As a result of this, the distance between two consecutive base increases. from 0.34nm to 0.44 nm. Calculate the length of DNA double helix (which has 2 × 10 9 bp) in the presence of saturation amount of this compound

Answer the given question orally: From where does plants obtain nitrogen which is essential for synthesis of proteins?

Complete the paragraph Select the appropriate options and complete the following paragraph. (Yeast, yoghurt, _ bread, Lactobacilli, fermentation, respiration, sour, bitter, low pH, coagulation, sweet, high pH) _________convert lactose in milk to form lactic acid by the process of ______. This results in a change in the pH of milk causing _________of milk proteins that separate these proteins from other constituents of milk. These changes in milk result in the formation of a product known as __________which has a_______taste due to the presence of lactic acid. The ________destroys harmful microbes present in milk.