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TLS Online TPP Program

#Question id: 14122

Which of the statement is incorrect about SCOP?

#SCPH05 I Biotechnology
  1. SCOP has been constructed almost entirely based on manual inspection of protein structures
  2. SCOP has been constructed almost entirely based on automated methods.
  3. Proteins are classified in hierarchical manner as family, superfamily and folds.
  4. This database describes structural and evolutionary relationship between proteins of known structure.
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TLS Online TPP Program

#Question id: 13052

#SCPH01 Biochemistry

What would be the effect on the PCR reaction if any of the following circumstances arose: 1) there are no primers in the reaction, 2) there are no dNTPs in the reaction, 3) there is no Taq polymerase in the reaction?
TLS Online TPP Program

#Question id: 13052

#SCPH05 I Biotechnology

What would be the effect on the PCR reaction if any of the following circumstances arose: 1) there are no primers in the reaction, 2) there are no dNTPs in the reaction, 3) there is no Taq polymerase in the reaction?
TLS Online TPP Program

#Question id: 13052

#SCPH05 I Biotechnology

What would be the effect on the PCR reaction if any of the following circumstances arose: 1) there are no primers in the reaction, 2) there are no dNTPs in the reaction, 3) there is no Taq polymerase in the reaction?
TLS Online TPP Program

#Question id: 13052

#SCPH06 I Botany

What would be the effect on the PCR reaction if any of the following circumstances arose: 1) there are no primers in the reaction, 2) there are no dNTPs in the reaction, 3) there is no Taq polymerase in the reaction?
TLS Online TPP Program

#Question id: 13052

#SCPH28 | Zoology

What would be the effect on the PCR reaction if any of the following circumstances arose: 1) there are no primers in the reaction, 2) there are no dNTPs in the reaction, 3) there is no Taq polymerase in the reaction?
TLS Online TPP Program

#Question id: 13053

#SCPH01 Biochemistry

What would the generally expected effect on the PCR reaction be of adjustments that increase the temperature of the annealing phase and the length of the elongation phase?