Question

a)Science Behind Kitchen and b)corona genetic and lifecycle 2 Topic FOR RESEARCH​

Answer 1

Answer:

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Explanation:

Your research topics:

b: Corona genetics and life cycle

Genetics:

In vitro assembly has many advantages for genetic studies of such a large and complex genome RNA. First, genetic changes can be introduced and confirmed in stable small fragments without the need for a ~30kb genomic clone. Second, the cloned fragments make it possible to develop libraries of mutations that can rapidly be tested in different combinations. Furthermore, identification of putative second-site reversion mutations for deleterious introduced changes can be introduced with the original mutation to confirm their reversion potential. In combination with biochemical and cell imaging approaches, it also is possible to study highly defective or lethal mutations in electroporated cells, in order to define critical determinants of replication. The in vitro assembly approach has been used to introduce marker mutations that are silent for replication in culture (Yount et al., 2003). In addition, we have engineered mutations in the MHV replicase gene to define the requirements for polyprotein processing and to determine the role of specific replicase proteins in replication in culture and in pathogenesis in animals. Using this approach we have recovered viruses with mutations at polyprotein cleavage sites and proteinase catalytic residues, all of which have distinct phenotypes in protein processing, viral growth, and viral RNA synthesis (unpublished results). Thus, direct reverse genetic studies of the critical replicase gene functions can be performed using in vitro assembly of infectious.

The coronavirus virion is an enveloped particle containing the spike (S), membrane (M), and envelope (E) proteins. In addition, some strains of coronaviruses, but not SCoV, express a hemagglutinin protein (HE) that is also incorporated in the virion. The genome of coronaviruses is a linear, single-stranded RNA molecule of positive (mRNA) polarity, and from 28 to 32 kb in length (Bonilla et al., 1994; Drosten et al., 2003; Lee et al., 1991). Within the virion, the genome is encapsidated by multiple copies of the nucleocapsid protein (N), and has the conformation of a helical RNA/nucleocapsid structure. The S protein has been a focus of pathogenesis studies in mice because it appears to be the critical determinant of cell tropism, species specificity, host selection, cell tropism, and disease (Navas and Weiss, 2003; Navas et al., 2001; Rao and Gallagher, 1998).

The next discrete stage in the life cycle is translation and proteolytic processing of viral replicase proteins from the input genome RNA, followed by formation of cytoplasmic replication complexes in association with cellular membranes (Dnison et al., 1999; Gosert et al., 2002; Shi et al., 1999; van der Meer et al., 1999).

b:Science behind kitchen:

The process of cooking, baking, and preparing food is essentially an applied science. Bread baking provides a great example of the importance of having a scientific understanding of cooking and baking. ... Large biological molecules such as proteins, carbohydrates, and fats comprise the basic building All good cooks are aware of the chemical reactions that occur during the cooking process, even if they don't fully understand them. However, an understanding of the basic science behind cooking helps them produce even better results. ... When these proteins and carbohydrates react chemically they bind togetherblocks of food.

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three componenHere are some chemicals in the kitchen used for cleaning.

Ammonia. This common chemicals for cleaning can cause eye and lung irritation, rashes skin, and respiration issue when it is inhaled. ...

Ethylene Glycol Monobutyl Acetate. ...

Sodium Hypochlorite. ...

Chlorine. ...

Carbon Monoxide. ...

Sulfuric Acid.ts: social, artistic, and technical.

Types Of Cooking. The basic methods of cooking include (1) baking, (2) roasting, (3) broiling and grilling, (4) frying, (5) boiling, (6) simmeWhy does food brown when cooked?

Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about why foods brownring, and (7) steaming.

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