Which of the following RNAs is not required for the synthesis of protein
siRNA
mRNA
tRNA
rRNA
The Correct Option is A
Solution and Explanation
The question is about which RNA is not required for protein synthesis. To answer this, we need to understand the roles of various types of RNA in the process of protein synthesis:
- mRNA (messenger RNA): This is crucial for protein synthesis as it carries the genetic blueprint from DNA in the nucleus to the ribosome where proteins are synthesized. The sequence of bases in mRNA determines the sequence of amino acids in the resulting protein.
- tRNA (transfer RNA): This plays an essential role during protein synthesis by delivering the correct amino acids to the ribosome as dictated by the sequence of codons on the mRNA. Each tRNA carries a specific amino acid and pairs with the appropriate mRNA codon through its anticodon.
- rRNA (ribosomal RNA): Ribosomal RNA is a fundamental component of ribosomes, which are the sites of protein synthesis. rRNA helps to ensure the proper alignment of mRNA and tRNA and catalyzes the formation of peptide bonds between amino acids.
- siRNA (small interfering RNA): Unlike mRNA, tRNA, and rRNA, siRNA is involved in the RNA interference pathway where it can degrade mRNA post-transcriptionally, leading to gene silencing. It does not play a direct role in protein synthesis; instead, it can inhibit the process by degrading mRNA.
Based on these explanations, it is clear that siRNA is not required for protein synthesis itself. Its function is more related to gene regulation and not the actual process of translating mRNA into proteins.
Therefore, the correct answer is siRNA.
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Concepts Used:
Polysaccharides
Polysaccharides are the most abundant hydrocarbons that exist in our food. They are long chains of hydrocarbons inclusive of smaller units called monosaccharides or monomers, related to each other through glycosidic linkages. Cellulose, starch, chitin, and glycogen are the most common polysaccharides found in food.
Characteristics of Polysaccharides:
- Desiccation does not cause Polysaccharides to structure crystals.
- They do not have a candied flavor.
- Water cannot infiltrate the molecules due to the numerous hydrogen bonds, making them hydrophobic.
- They are osmotically inactive and close-packed inside the cells. Many are water-insoluble.
- They are collections of hydrogen, carbon, and oxygen. 2:1 is the ratio of hydrogen to oxygen.
- They are carbohydrates with a molecular weight comparatively more excessive than other compounds. It is also possible to extract a white powder out of it.
Types of Polysaccharides:
- Homopolysaccharides
- Heteropolysaccharides