Essential Cell Biology (Fourth Edition)
Essential Cell Biology (Fourth Edition)
4th Edition
ISBN: 9780815345251
Author: Bruce Alberts, Dennis Bray, Karen Hopkin, Alexander D. Johnson, Julian Lewis, Martin Raff, Keith Roberts, Peter Walter
Publisher: W. W. Norton & Company
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Chapter 20, Problem 13Q
Summary Introduction

To explain: The reason for the absence of tensile strength in Jell-O.

Concept introduction: Gelatins are the proteins derived from animal sources that are used as food additive for solidifying or thickening food stuffs. Gelatin was originally derived from the collagen of animal tissues that is irretrievably hydrolyzed into tiny peptides molecules by means of denaturizing the collagen proteins. The collagen proteins have massive tensile strength and that makes them stretchable without any break. Gelatins are the base ingredient of a commercial product named Jell-O (desserts that are made of gelatins). Collagen-derived gelatin contains tensile strength, but the Jell-O that contains the gelatin do not possess tensile strength.

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You aim to test the hypothesis that the Tbx4 and Tbx5 genes inhibit each other's expression during limb development. With access to chicken embryos and viruses capable of overexpressing Tbx4 and Tbx5, describe an experiment to investigate whether these genes suppress each other's expression in the limb buds. What results would you expect if they do repress each other? What results would you expect if they do not repress each other?
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