A geneticist found that a particular mutation had no effect on the protein coded by a gene. What do you think is the most likely type of mutation in this gene? Why?
Answers
It could be a silent mutation which means it happened in the non coding part of thegene and this is why it did not affect the phenotype. It could also be a substitutionmutation but the new code that was developed codes for the same amino acid, and this is why the protein did not change.
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Answer:
The correct answer is
Silent mutation
It can be a silent mutation, in which case the phenotypic was unaffected since the mutation occurred in the gene's non-coding region. Another possibility is a replacement mutation, however since the new code created corresponds to the same amino acid, the protein did not change.
Explanation:
A silent mutation is a change in the DNA's nucleotide base sequence that doesn't affect the amino acid or the function of the protein as a whole. A single amino acid can change from time to time, but if it retains the same characteristics as the amino acid it replaced, there will be little to no change.DNA changes known as silent mutations do not manifest themselves in the phenotypic of the organism. They represent a particular kind of neutral mutation. The terms silent mutation and synonymous mutation are sometimes used interchangeably; nevertheless, neither synonymous mutations nor quiet mutations are necessarily the same. Synonymous mutations can impact translation, mRNA transport, splicing, and transcription, and any one of these processes might change the phenotype, making the synonymous mutation visible. The time of translation and, in turn, the co-translational folding of the protein can be impacted by the tRNA's substrate specificity to the uncommon codon. This may be seen in the bias in codon use that is seen in many species. Silent mutations, which result in the mutated codon creating an amino acid with identical functionality (for example, a mutation yielding leucine instead of isoleucine), are frequently not considered to have a substantial impact on protein function if the characteristics of the amino acid are retained.
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