TLS Online TPP Program

#Question id: 15451


T-cell dependent, B-cell activation require many signals except___

#Unit 4. Cell Communication and Cell Signaling
  1. Interaction with the T-cells through cross-links membrane immunoglobulin receptors (mIg)
  2. A separate interaction between CD40 (B-cell) and CD40L (T-cell)
  3. Signal by FDCs
  4. Delivers cytokines and other signals to its partner B cell
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TLS Online TPP Program

#Question id: 4533

#Unit 3. Fundamental Processes

When multiple activators work together, they often do so synergistically. That is, the effect of

TLS Online TPP Program

#Question id: 7173

#Unit 5. Developmental Biology

Normally, the FgfR3 protein (a receptor tyrosine kinase) is activated by a fibroblast growth factor and signals the chondrocytes to stop dividing and begin differentiating into cartilage. This signal is mediated by the Stat protein, which is phosphorylated by activated FgfR3 and then translocated into the nucleus. Inside the nucleus, Stat activates the genes encoding a cell cycle inhibitor, the p21 protein. The mutation in FgfR3 causes the lethal condition thanatophoric dysplasia. This condition may be achieved by:

A. Mutations in the extracellular domain of the FgfR3 protein

B. Mutations in the tyrosine kinase intracellular domain of the FgfR3 protein

C. Mutations in the transmembrane domain of the FgfR3 protein

Which of the following is correct?

TLS Online TPP Program

#Question id: 29006

#Unit 7. System Physiology – Animal

In bone, PTH receptors are located on

TLS Online TPP Program

#Question id: 5467

#Unit 8. Inheritance Biology

Two varieties of maize averaging 25 and 125 inches in height, respectively, are crossed. The F1 progeny is quite uniform averaging 75 inches in height. Of the 500 F2 plants, the Shortest 2 is 25 inches and the tallest 2 are 125 inches. What will be number phenotype observe in F2 progeny and number of polygene contribute for that character respectively?

TLS Online TPP Program

#Question id: 15253

#Unit 2. Cellular Organization

The water activity in foods that have high levels of salt or sugar is