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Transcription problems
1. Which of the following enzyme(s) is/are required for lactose fermentation?
Options
A. Transacetylase
B. ?-galactosidase
C. Galactoside permease
D. All of these
Show Answer
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Discuss
Correct Answer: All of these
2. Which eukaryotic RNA polymerase makes tRNA's?
Options
A. RNA polymerase 1
B. RNA polymerase 2
C. RNA polymerase 3
D. Any of these
Show Answer
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Discuss
Correct Answer: RNA polymerase 3
3. Recognition/binding site of RNA polymerase is called
Options
A. receptor
B. promoter
C. facilitator
D. terminator
Show Answer
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Discuss
Correct Answer: promoter
4. Which of the following component of RNA polymerase facilitates the recognition of promoter sequences?
Options
A. a subunit
B. b subunit
C. s subunit
D. c subunit
Show Answer
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Discuss
Correct Answer: s subunit
5. The components found in all prokaryotic transcription terminators is
Options
A. a poly-U region
B. Rho factor
C. a hairpin structure
D. none of these
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Correct Answer: a hairpin structure
6. Which of the following proteins first binds to TATA box during transcription?
Options
A. TF II A
B. TF II D
C. TF II B
D. RNA polymerase
Show Answer
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Discuss
Correct Answer: TF II D
7. Which of the following enzyme is used for synthesis of RNA under the direction of DNA?
Options
A. RNA polymerase
B. DNA ligase
C. DNA polymerase
D. RNA ligase
Show Answer
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Discuss
Correct Answer: RNA polymerase
8. An mRNA transcript of a gene contains
Options
A. a start codon
B. a stop codon
C. a terminator
D. all of these
Show Answer
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Discuss
Correct Answer: all of these
9. Which of the following is a product of transcription?
Options
A. mRNA
B. tRNA
C. rRNA
D. all of these
Show Answer
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Discuss
Correct Answer: all of these
10. A level of regulation, demonstrated by the termination of transcription if tryptophan is abundant, by the tryptophan operon in E.coli cells is called
Options
A. activation
B. attenuation
C. corepression
D. desiccation
Show Answer
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Discuss
Correct Answer: attenuation
First
2
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Algae
Antibody
Antigen Antibody Reaction
Antimicrobial Chemotherapeutic Agents
Bacillus
Bacteria
Bacteria Morphology
Bacteriophages
Brucella
Cell Cultivations
Cell Cultures and Characteristics
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Energy Release and Conservation
Enzyme Reaction
Enzymes Regulation
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Food Illness
Fruits and Vegetables
Fungi - Molds and Yeasts
Growth and Nutrition of Bacteria
Heated Canned Foods
Hepatitis Viruses
Identification of Bacteria
Immune Response
Immune System
Industrially Useful Microbial Processes
Microbes in Aquatic Environment
Microbial Genetics
Microbial Metabolism
Microbial Recombination and Gene Transfer
Microbiology of Foods
Microbiology of Soils
Microbiology of Waste Water
Micro Organisms
Microorganisms and Disease
Milk and Milk Products
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Nucleic Acid Structure
Physical and Chemical Agents
Polymerase Chain Reaction
Poultry, Egg and Meat
Poxviridae and Picronaviridae
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Transcription
Translation and Regulation
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