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  2. Gal4 transcription factor - Wikipedia

    en.wikipedia.org/wiki/Gal4_transcription_factor

    The Gal4 transcription factor is a positive regulator of gene expression of galactose-induced genes. [1] This protein represents a large fungal family of transcription factors, Gal4 family, which includes over 50 members in the yeast Saccharomyces cerevisiae e.g. Oaf1, Pip2, Pdr1, Pdr3, Leu3.

  3. GAL4/UAS system - Wikipedia

    en.wikipedia.org/wiki/GAL4/UAS_system

    Gal4 is a modular protein consisting broadly of a DNA-binding domain and an activation domain. The UAS to which GAL4 binds is CGG-N 11-CCG, where N can be any base. [6] Although GAL4 is a yeast protein not normally present in other organisms it has been shown to work as a transcription activator in a variety of organisms such as Drosophila, [7] and human cells, highlighting that the same ...

  4. The Ultimate Guide to How to Use Yeast - AOL

    www.aol.com/ultimate-guide-yeast-215912795.html

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  5. The Ultimate Guide to How to Use Yeast - AOL

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  6. Histone methylation - Wikipedia

    en.wikipedia.org/wiki/Histone_methylation

    In a certain yeast strain, Saccharomyces cerevisiae, a mutation that causes three lysine residues on the third histone, H3K4, H3K36, and H3K79, to become methylated causes a delay in the mitotic cell cycle, as many genes required for this progression are inactivated. This extreme mutation leads to the death of the organism.

  7. Experts Say You Can Learn How To Squirt With One Easy Trick - AOL

    www.aol.com/yes-teach-yourself-squirt-during...

    With any kind of sexual activity, you're going to have to deal with some fluids—and squirting can get particularly messy. So, Castellanos and Hall both recommend taking precautions if you're ...

  8. Baker's yeast - Wikipedia

    en.wikipedia.org/wiki/Baker's_yeast

    Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

  9. Saccharomyces Genome Database - Wikipedia

    en.wikipedia.org/wiki/Saccharomyces_Genome_Database

    In the peer-reviewed literature report, experimental results on function and interaction of yeast genes are extracted by high-quality manual curation and integrated within a well-developed database. The data are combined with quality high-throughput results and posted on Locus Summary pages which is a powerful query engine and rich genome browser.

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