1 How are antibiotics made?
2 What will happen to the dough if it left open for afew days?
3 What are antibodies?
4 How can we prevent malaria from spreading?
5 Conversion of curd is faster in summer than in winter. Why?
Answers
Answer:
1.Antibiotics are made of microorganisms.
2. We will observe a thick layer of dough due to the reaction of microorganisms with the dough on the presence of atmospheric oxygen.
3. Antibodies are something which is released by the white blood cells of our body to fight back the entry of pathogens.
4. We can stop malaria spreading by not allowing water to get stagnant.
5. Because microorganisms can react faster when the temperature is high.
1)Antibiotics are made by highly evolvable pathways. Consider the penicillin pathway. Each of its modules consists of three protein domains: oneto select an amino-acid building block;one to activate it; and one to insert it into the growing chain.
2)When the wheat dough is kept in open for few days, the formation of fungus and reproduction of yeast takes place. These fungi and yeast will become unfit for eating or for use. Since the formation of fungus takes place in thedough, it gives a foul smell.
3)cytoplasmic antibodies (ANCA), and we have established an ELISA for their detection using high performance liquid chromatography (HPLC)-purified protein. This assay is sensitive and specific: inhibition studies have shown that despite the homology between proteinase 3 and elastase there is no cross-reactivity between the corresponding antibodies for their targets. Anti-proteinase 3 antibodies were associated most often with cytoplasmic fluorescence (17/22, 77%), but occasionally with a perinuclear (3/22, 14%) or atypical pattern (1/2). These antibodies were found in 23 out of 76 sera (30%) that were positive in an ELISA based on a crude neutrophil cytoplasmic extract, and they were associated with both 29 and 55 kD bands on Western blots. Anti-proteinase 3 antibodies were found in most individuals with active Wegener's granulomatosis (10/13, 77%), but less often in individuals with microscopic polyarteritis (2/10, 20%) or segmental necrotizing glomerulonephritis (3/6, 50%). However, anti-proteinase 3 antibodies were not detected in any of 32 sera from individuals with rheumatoid arthritis or systemic lupus erythematosus (SLE). Occasionally anti-proteinase 3 antibodies were associated with anti-glomerular basement membrane antibodies (1/11, 9%) or with anti-myeloperoxidase antibodies (1/11, 9%). IgM anti-proteinase 3 antibodies were uncommon (2/22 sera, 9%), and no IgA antibodies were demonstrated in any of 22 sera from patients with active systemic vasculitis. Significantly more individuals presented with anti-proteinase 3 antibodies in April-May-June, suggesting that an infective agent prevalent in Autumn might have a causative role in the associated diseases. Anti-proteinase 3 antibodies are the most common target antigen associated with Wegener's granulomatosis.
4)Search Results
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The top 10 tips for preventing malaria.
Determine your level of risk.
Stay in well-screened areas at night.
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Go for long sleeves.
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Sunscreen comes first - repellent second.
5)Curd turns sour faster in summer than in winter because during winter the temperature is low that led to slow growth of "Lactobacillus" bacteria crucial for curd. However, duringsummer the temperature remains high and the high temperature is a favorable condition for the faster growth of bacteria (lactobacillus).