MEDICAL TECHNOLOGY Lecture Notes - T7 Rna Polymerase, Amplicon, Structure Formation

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mariposa

28 Oct 2022

School

Lyceum of the Philippines University

Department

Health Sciences

Course

MEDICAL TECHNOLOGY

Professor

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Document Summary

Enumerate the three steps of a pcr reaction and explain each. First is denaturation wherein the mixture is heated in 94 degrees celsius. In this step, the hydrogen bonds will be broken, and the target dna will be denatured into single strand. Second is annealing, where the temperature is lowered to 50-60 degrees celsius to allow the dna primers to attach to the template dna. Smart technique is based on the 3wj structure formation. It contains two oligonucleotide probes, and each has one region that can be hybridize to the target and another region that can hybridize another probe. Formation of 3wj is when two probes are annealed to each other by the presence of specific target. After the formation of 3wj, a double stranded t7 rna polymerase promoter sequence will be produced through the extension of short probe by bst dna polymerase. The promoter will then allow t7 rna polymerase to produce several copies of rna amplicon.

Related Questions

Grade 9 chemistry:

Bob takes a break from singing and fills a balloon indoors where the temperature is 21 degrees Celsius (normal room temperature). Then, he puts the balloon in the fridge, where the temperature is 2 degrees Celsius. What will happen to his balloon? Why does this happen?

jhonny

Question 2. [5 MARKS] Your instructor was in a hurry when typing the following expressions, so unfortunately they will all result in an error and will not be evaluated. Explain the errors in the table below. Expressi Briefly explain the error ["Hello", "there!").split() "April" + 16 ["Temperature", " is "].extend(10) degrees_to_season = {[25] : "Summer", [-15] : "Winter"} word = "computer" word [8]

Check answers Multiple Choice Question 12 (1 point) Saved

To prevent falls, keep the floors clean and...

Question 12 options:

shiny

◯ wet

◯ dry

◯ glossy

Question 13 (1 point) Saved

The acronym FAT TOM stands for...

Question 13 options:

◯ food, acidity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, thermometer, oxygen, moisture

◯ food, acidity, time, thermometer, oxygen, moisture

Question 14 (1 point) Saved

How do you stay safe in a food lab (at school or at home)?

Question 14 options:

◯ following the kitchen safety rules

◯ refrain from horseplay in the kitchen

◯ always wipe up spills immediately

◯ all of the above

◯ a and b only

Question 15 (1 point) Saved

Which temperature range represents the Danger Zone?

Question 15 options:

◯ 40oF - 140oF

◯ 4oC - 60oC

◯ both a and b

◯ none of these reflects the temperatures of the Danger Zone

Question 16 (1 point) Saved

Which of the following temperatures is the correct minimum temperature at which to reheat leftovers?

Question 16 options:

◯ 140oF

◯ 212oF

◯ 165oF

◯ 40oF

Question 17 (1 point) Saved

What should you NOT do in the event of a grease fire?

Question 17 options:

◯ pour water on the flame

◯ turn off the heat source

◯ pour baking soda on the flame

◯ cover the pan with a metal lid

Question 18 (1 point) Saved

To avoid an accident on the stove, pot handles should be turned towards the…

Question 18 options:

◯ sides of the stove

◯ back of the stove

◯ front of the stove

◯ centre of the stove

Question 19 (1 point) Saved

Which of the following statements about storing leftovers is false?

Question 19 options:

◯ they should be stored in airtight containers

◯ use deep storage containers

◯ cut up large pieces of meat first

◯ allow hot food to cool first

Question 20 (1 point) Saved

When using a fire extinguisher, we use an acronym called PASS to put out the fire. PASS stands for:

Question 20 options:

◯ pull, aim, squeeze, smother

◯ push, aim, squeeze, sweep

◯ pull, aim, squeeze, sweep

◯ push, aim, squeeze, smother

Question 21 (1 point) Saved

What is food safety?

Question 21 options:

◯ following food practices that help prevent foodborne illness and keep food safe to eat

◯ not letting microorganisms from one food get into another

◯ keeping counters and walkways clear and free of clutter

◯ all of the above

Question 22 (1 point) Saved

To prevent burns...

Question 22 options:

◯ always use oven mitts

◯ pull oven rack out with a towel

◯ open the pot lid towards you

◯ none of these can help to prevent burns

Question 23 (1 point) Saved

Which of the following is an unsafe practice and may cause electrical shock?

Question 23 options:

◯ pulling the plug out of the outlet by the cord

◯ drying your hands before using electrical equipment

◯ unplugging equipment before cleaning it

◯ not using equipment when electrical cords are frayed

Question 24 (1 point) Saved

When removing pans from the oven, you should...

Question 24 options:

◯ use a dishtowel

◯ use a potholder

◯ use two oven mitts

◯ use an apron

Question 25 (1 point) Saved

Which of the following is NOT a type of thermometer?

Question 25 options:

◯ dial oven-safe

◯ dial instant-red

◯ digital oven-safe

◯ thermometer fork combination

◯ these are all types of thermometers

Question 26 (1 point) Saved

In the temperature Danger Zone...

Question 26 options:

◯ bacteria are most likely to be killed

◯ conditions are least favourable for bacteria growth

◯ conditions are most favourable for bacterial growth

◯ acid and salt begin to attack bacteria

Question 27 (1 point) Saved

Pathogenic (bad) bacteria require time to multiply. Generally, they must be in the Temperature Danger Zone for more than _________ to multiply rapidly.

Question 27 options:

◯ 8 hours

◯ 2 hours

◯ 4 hours

◯ 1 hour

Question 28 (1 point) Saved

Julie always arrives home from work late and tired. She usually leaves the meat on the counter to thaw all day so it's ready to cook when she gets home. Why is this an unsafe practice?

Question 28 options:

◯ bacteria grow rapidly at room temperature

◯ a foodborne illness may occur

◯ all of the above

Question 29 (1 point) Saved

Who is at the greatest risk of getting a food borne illness?

Question 29 options:

◯ teenagers and young adults

◯ newlyweds

◯ chronically ill people

◯ food service workers

Question 30 (1 point) Saved

Which of the following foods are considered potentially hazardous?

Question 30 options:

◯ foods cooked to extremely high temperatures

◯ canned fruits and vegetables

◯ moist, high protein foods

◯ foods left in the Danger Zone less than one hour

Question 31 (1 point) Saved

Bacteria wouldn't multiply in a box of corn flakes because...

Question 31 options:

◯ cereal is low in moisture

◯ corn flakes are too acidic

◯ corn flakes are high in protein

◯ the box is too high in the cupboard

Question 32 (1 point) Saved

For general food safety...

Question 32 options:

◯ hands should be washed with cold, soapy water

◯ hands should be washed for 20-30 seconds

◯ never thaw food on the counter

◯ all of the above

◯ b and c only

Question 33 (1 point) Saved

Cross-contamination happens when...

Question 33 options:

◯ microorganisms from one food get onto another food

◯ you use the same cutting board for vegetables after using it for raw meat

◯ fruits and vegetables are not washed before using/eating them

◯ all of the above

◯ a and b only

Question 34 (1 point) Saved

Almost all pathogens (bad bacteria) are aerobic. This statement is referring to the ____________ of the FAT TOM acronym.

Question 34 options:

◯ moisture

◯ oxygen

◯ time

◯ temperature

◯ aerobic pathogens do not relate to any part of the FAT TOM acronym

Question 35 (1 point) Saved

Which of the following is an unsafe practice and may cause poisoning?

Question 35 options:

◯ washing your hands

◯ mixing chemical products

◯ storing foods properly

◯ reading chemical labels

Question 36 (1 point) Saved

Bacteria in the kitchen can be found...

Question 36 options:

◯ on counters

◯ in food

◯ in the fridge

◯ on our hands

◯ everywhere

Question 37 (1 point) Saved

The most dangerous knife in the kitchen is...

Question 37 options:

◯ all knives are equally dangerous

◯ a sharp knife

◯ a dull knife

◯ a serrated knife

Question 38 (1 point) Saved

To prevent falls...

Question 38 options:

◯ use a step stool

◯ remove slippery rugs

◯ clean up spills immediately

◯ all of the above

Question 39 (1 point) Saved

The four steps to reduce foodborne illness and to "Fight Bac" are...

Question 39 options:

◯ clean, separate, cook, chill

◯ clean, create, cook, chill

◯ clean, cross-contaminate, cook, chill

◯ clean, care, cook, chill

Question 40 (1 point) Saved

Foodborne illness....

Question 40 options:

◯ sometimes reflects flu-like symptoms

◯ symptoms may begin after several days or even weeks

◯ in the most extreme cases, may cause death

◯ all of the above reflect symptoms of foodborne illness

jame882

MEDICAL TECHNOLOGY Lecture Notes - T7 Rna Polymerase, Amplicon, Structure Formation

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