| A | B |
|---|
| protein | large, complex molecule built by joining together amino acids |
| enzyme | subclass of proteins which catalyze chemical reactions |
| trascription | formation of RNA based on a DNA template |
| RNA polymerase | enzyme which catalyzes trascription |
| translation | production of a protein from an RNA template |
| express | when gene is transcribed and translated to make a protein |
| induce | to activate a formerly inactive gene such that it is now transcribed |
| lactose | a disaccharide made from glucose and galactose, found in the milk of mammals |
| IPTG | modified galactose molecule- artificial molecule has been shown to induce the lac operons and is used as a subsitute for lactose in experiments |
| chromosome | long molecule of protein-coated DNA found in the nucleus |
| gene | segment of a chromosome that is the template for a protein |
| constitutive genes | genes always expressed in a cell |
| regulated genes | genes expressed only under certain circumstances |
| regulator gene | gene that is a template for protein which regulates the expression of another gene |
| operon | unit of genes that are involved in responding to an inducing signal |
| repressor | protein which binds to DNA and RNA and-where bound-prevents a gene from being expressed |
| pellet | clump of particulate matter(cell, protein) from a suspension which has been separated from the liquid in which it was suspended by centrigual force |
| supernatant | liquid which has been cleared of particulate matter by centrifugal force |
| resuspend | to take the particulate matter in a pellet and put it back into a suspension |
| lyse | to rupture a cell, causing it to release its contents |
| cell extract | liquid containing the contents of the lysed cells |
| gel | a semi-ridged substance |
| SDS-PAGE gel electrophoresis | technique in which samples are coated with the detergent SDS, then pushed through an acrylamide gel using electricity as the propellin force |
| SDS-PAGE | used to separate proteins according to the length of the amino acid chains |
