Question

What is the FUNCTION (what it does, not what it is) of the following terms?

1.   Promoter –

2.   ORF –

3.   Compatible solute–

4.   Pasteurization –

5.   Bacteriostatic agent –

6.   Exposure of food to strong ionizing radiation–

7.   Fermentation of food –

8.   Glycolysis –

Answer 1

1)Promoter – Promoters are located near the transcription which initiates sites of genes. It is a region of DNA which starts transcription of a particular gene. It contains specific DNA sequences which provide a secure initial binding site for RNA polymerase and proteins known as transcription factors that recruit RNA polymerase.

2)ORF- ORF is the part of a reading frame which has the potential to be translated. An ORF is a continuous stretch of codons which contain a start codon and a stop codon . An ATG codon within the ORF ,which indicates where translation begins.

3)Compatible solute–Compatible solutes are small molecules which act as osmolytes and help organisms survive excessive osmotic stress. Accumulation of compatible solutes can increase survival during stresses .

4)Pasteurization – Pasteurization kills microbes which enable bacteria to grow. This is achieved by the use of heat for a specified period of time. In pasteurization pasteur salts act as a buffer to any acids the yeast may create, which converts sugar.

5)Bacteriostatic agent – Bacteriostatic agent limits the growth of bacteria by interfering with bacterial protein production, DNA replication and bacterial cellular metabolism. They work together with the immune system to remove the microorganisms from the body.

6)Exposure of food to strong ionizing radiation - Exposure to ionizing radiation can modify atoms and molecules and cause damage to cells in organic matter. It can be transmitted without direct contact to the source of the energy like as radiation able of freeing electrons from their ionization in the targeted food. This radiation can change food quality . High levels of radiation treatment are essential to adversely change nutritional content and the sensory qualities like as taste.

7)Fermentation of food – Fermentation involves the action of microorganisms, which are desired. The function of fermentation is to regenerate the coenzyme NAD+ and the glycolysis process can continue to breakdown glucose, produce ATP and also produce pyruvate for the continuation of the process at the same time when no oxygen is available.

8)Glycolysis - Function of glycolysis is to break down glucose and to form NADH and ATP as source of energy to cells. This process results in intermediate compounds, which used at various steps for other cellular purposes and convert bond energy of glucose to bond energy of ATP and produce two molecules of Pyruvate.