Sentence examples for predicted functionality from inspiring English sources
The predicted functionality and performance are verified on an Energy-Recovery-Linac (ERL) electron accelerator.
SNPs with a predicted functionality score above 0.6 had a much higher success rate than those below 0.6 (χ2-test P-value of 0.0019), as found in Pavy et al. [23] for white and black spruce.
Thus, studies on predicted functionality were not conducted for this latter cDNA library.
For the androstenone-binding OR4D7, all 8 haplotypic alleles have similarly high degree of predicted functionality.
Predicted ISEs/ISSs close to the annotated exons were examined for increased evolutionary conservation as compared to oligos with no predicted functionality.
Changes in transcriptional patterns in response to chilling and salinity stresses are discussed below according to their predicted functionality classes (see Additional file 1) based on the Gene Ontology [ 65].
Newly predicted functionalities for CoreMitoP based on network (PIN) have large relevance to diverse cross-talks among signaling transduction, transcriptional changes and post-reputational controlling in response to environmental changes.
It had been anticipated that the transcriptomes and predicted functionalities of the CPE and NPE in the current study would be highly similar.
In contrast, for the amyl butyrate-binding OR2AG1 a bimodal distribution of predicted functionalities is seen, pointing to the possibility of modified odorant responses (Additional file 1: Figure S2). Figure 3 shows a variation matrix for the 30 OR loci, selected for showing maximal diversity of CORP score values, as viewed in a subset of 30 representative individuals carrying such genotypes.
Recently, we reported the characterization of three TRs of unknown function in which we used a manual version of our approach to predict functionality and identify potential effector metabolites [ 29, 38, 39].
Being able to predict functionality from knowledge of the structure, and explain how starch interacts with other major food constituents remain significant challenges in food science, nutrition, and for the starch industry generally.
