Histidine

molecule and the histidine side chain. However, when the iron binds to oxygen, it changes it position relative to the remaining heme group. This change the position of the iron molecule results in the molecule being planar with the remaining part of the heme group. Also, while changing its position, the iron molecule pulls the histidine. The histidine position relative to the remainder of the hemoglobin subunit therefore changes. These changes in the position of iron molecule and histidine…

Before the vaccine was introduced in 1978, meningococcal B, a bacterial infection caused by the bacterium Neisseria meningitides, was prevalent throughout the world, with a high mortality rate (around 50% if completely untreated). It often lead to further complications like septicaemia (blood poisoning), organ failure and death. Survivors lost limbs, eyesight and hearing, with reports of many experiencing seizures daily and mental retardation. The vaccine, administered via injection, contains…

this lab we cross several yeast strains through the process called replica plating. For this identification test only one dominant allele is required. One copy of each gene is essential to produce enough of each enzyme needed in order to make a histidine. Through the study of Saccharomyces cerevisiae we prove that by transferring yeast cells onto YPD and SD plates over a period of 24-72 hours in a thirty degrees Celsius incubator, in return will grow yeast. Introduction Yeast can reproduce…

Results showed that the basic amino acids for sea bass fillets were glutamic acid, aspartic acid and lysine. The amount of methionine, tyrosine and histidine were lower than the other amino acids. Similar to the data obtained by Ozden and Erkan (2008). Fish are quite rich in lysine (Ozden and Erkan, 2008) and other reported that the main amino acids in sea bass were aspartic acid, glutamic acid and lysine…

hours after the administration of the drug and the peak effect occurs between 8-12 hours. Loratadine is known as a long-acting anti-histamine as its anti-histaminic effect can persist for up to 24 hours. Histamine is produced from the amino acid histidine and is found in high concentrations within the vesicles of mast cells, enterochromaffin cells in the gut and in some neurons. Histamine is metabolized by Monoamine and Diamine oxidase and is released from mast cells during IgE-mediated…

with a half-barrel of nine strands of antiparallel beta-sheet (Wedekind et al, 1995). Two amphipathic alpha helices span the hydrophobic region of the barrel. Iron II ion, coordinated by three histidine residues, resides outside the beta barrel to stabilize the interface of the subunit. Two cysteine and histidine residues coordinate zinc II ion which helps to orient residues into the active site. Source: McCorvie, T. J.; Timson, D. J. The structural and molecular biology of type I…

the enzyme pocket (1 per enzyme) is what attracts the aromatic amino acids for cleavage. The catalytic strategies used by chymotrypsin are covalent and acid-base catalysis which are supported by the catalytic triad of serine (covalent catalysis), Histidine and Asparagine (acid-base catalysis). The chymotrypsin catalysis is carried out through two steps the first and faster step being the nucleophilic attack of the carbonyl group at the peptide bond by the serine residue resulting in a covalent…

Zinc is a trace mineral that is necessary for growth, healing, and overall health. It helps more than 100 enzyme systems. It is used in metabolic reactions in cells. Zinc aids in immune system function, the growth of bone, teeth, and connective tissue, and gene regulation. Meat, fish, and poultry contain the best-absorbed form of zinc. However, fortified cereals and legumes also contain zinc. Zinc can also be consumed by taking a supplement. A deficiency in zinc can cause growth…

III. RESULTS AND DISCUSSION III.1 A. dorsata and T. itama bee bread composition Laboratory analysis of A. dorsata bee bread showed that percentage of protein reached 13.82% (wet weight) and 19.96% (dry weight), lipid 7.80% (dry weight), fiber showed a value of 3.38% (dry weight) and 44.52% (wet weight). All of components in A. dorsata bee bread are placed in the range given by Compos et al., (2008) (Table 1). Table 1. Detailed composition of A. dorsatabee bread (dried mass). Main components…

X-Recessive Disorders Becker's muscular dystrophy Becker’s muscular dystrophy is one of the nine types of muscular dystrophies that are genetic, deteriorative diseases affecting the voluntary muscles. It is an X-linked recessive disorder that is located at DMD. Symptoms that are shown with BMD are generally shown in late childhood or adolescence. Some of the symptoms include generalized weakness that first affect muscles of the pelvic area, hips, thighs and shoulders. Most of the people…