The phrase "already inactivated" is correct and usable in written English.
You can use it to describe something that has already been stopped or switched off. For example, "The power to the machine had already been inactivated before we even arrived."
He suspects the experiment worked because it took advantage of an apparently rare phenomenon called gene conversion in which DNA sites already inactivated by CRISPR helped stop other recently cut sites from being correctly repaired by the cell, leading to a snowball effect that resulted in all the PERV copies ending up deactivated for good.
Consequently, removal of GSK3β in these cells may have less effect as it is already inactivated.
The rate of inactivating mutations of TAAR sequences under neutral evolution was determined by counting all pseudogenization events in branches in which the respective TAAR is already inactivated by deleterious mutations (frame-shifting indels, stop codons) in its ancestral branch assuming the primate phylogeny as stated above.
P. anomala was most probably already inactivated during the pre-treatment of the substrate.
The genes were integrated in front of slr2031 (neutral site 2), a gene already inactivated in the glucose tolerant Synechocystis strain, using the vector pEERM4 (Table 1 ).
Loss of heterozygosity, the functional loss of one gene allele in which the other allele was already inactivated, is known to be crucial for merlin owed tumor formation in Schwann cells [ 97, 98].
Thus, continuous binding to HN already inactivates the receptors quantitatively.
In the GS strain, the spkA gene has already been inactivated by a frame-shift mutation.
Hence, although there would be increased expression of miR-155 in HUVEC, the target (SMAD2) has already been inactivated.
The primary aim of this study was the exemplification of the methods in an industrially relevant clostridia, so a number of the genes chosen for deletion had already been inactivated in the past.
Processed food crops reporting retention values above 100% can be a result of increased carotenoid extraction efficiency in processed crops compared to raw food, rather than true increases in the carotenoid content, as the enzymes for biosynthesis of carotenoids have already been inactivated during processing (Rodriguez-Amaya, 1997).
