Foodelphi.com Science of Food Engineering 1 DNA, GENES, AND THE CODE
DNA structure 4
Nature of genes 9
Homology 11
The genetic code 14
Translation 16
Transcription 19
Homologous recombination 21
2 MUTAGENESIS IN VIVO
Inherent mutation frequency 23
Spontaneous mutations 24
Repair of all mutation types 27
Mutators and Anti-mutators 30
Chemical Mutagenesis 31
Systems for the analysis of mutations 33
Effects of mutations 35
Numerology 36
Mutant detection 37
3 REGULATION
Themes in regulation 40
Regulation at the level of DNA 44
Regulation at the level of RNA 45
Regulation at the level of translation 47
Regulation at the level of protein 49
Fusions 49
Arrays 52
4 GENETIC ENGINEERING
Enzymes 52
Vector types 53
PCR 56
Generation of mutations in vitro 56
In vivo analysis 57
5 DELETIONS
Mechanism of formation 58
Screens/ selections for deletions 60
6 DUPLICATIONS AND INVERSIONS
Tandem duplications 61
Non-tandem duplications 63
Amplifications 64
Inversions 64
7 MOBILE GENETIC ELEMENTS
General classes of elements 66
Distribution and evolution of ISs 70
Effects of IS/Tn 71
Uses of Tns 72
8 SELECTIONS, SCREENS AND ENRICHMENTS
Selections 73
Screens 75
Enrichments 76
9 PLASMIDS AND CHROMOSOMES
Types of replicons 77
Replication functions 79
Partitioning 81
Conjugation 83
10 TRANSFORMATION
Natural transformation 85
Induced transformation 86
11 PHAGE
Molecular biology of phage 88
Uses of phage 92
12 COMPLEMENTATION
The normal case 94
Interspecific complementation 98
13 GENETIC MAPPING
Objective 99
Two-factor crosses 100
Deletion mapping 102
14 SUPPRESSION
Introduction 103
Informational suppressors 104
Non-informational suppressors 104
15 EVOLUTION 106
16 SCIENCE AND SOCIETY 114
INDEX 118
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