When protein kinase A is activated, it can increase the rate of glycolysis by phosphorylating enzymes involved in the glycolytic pathway. This phosphorylation can lead to the activation of these enzymes, resulting in an overall stimulation of glycolysis and increased production of energy in the form of ATP.
True. A change in the primary sequence of a protein can alter its three-dimensional structure, which in turn can affect the binding of allosteric regulators and thus impact allosteric regulation.
The gene will code for a different protein than it should.
No, a DNA mutation does not always result in a change to the protein. Some mutations are silent and do not affect the protein's function.
A point mutation can affect the protein created by a gene by changing a single nucleotide in the gene's DNA sequence. This change can alter the amino acid sequence of the protein, potentially leading to a different protein being produced. This can impact the protein's structure and function, which may result in a variety of effects on the organism.
G-protein-gated ion channels are sometimes referred to as the "shortcut pathway" because they allow for a faster cellular response compared to G protein-coupled receptors (GPCRs). When activated, these ion channels open quickly and directly allow ions to flow across the cell membrane, bypassing the traditional GPCR signaling cascade, which can be slower.
True. A change in the primary sequence of a protein can alter its three-dimensional structure, which in turn can affect the binding of allosteric regulators and thus impact allosteric regulation.
The reaction will not occur unless the activation energy is met.
Change in government regulation affect on buniess performance and business stability.
as activation energy decreases, reaction will finish faster (length of reaction decreases)
The activation energy is reduced.
yes. lowers it.
regulation
The amount of activation energy
Changes in temperature and activation energy have opposite effects on reaction rate.
how does the protein content of flour affect its baking qualities
activation energy of the reaction.
it speeds up the process :)