Symptoms Of Huntington 's Disease

1475 WordsNov 15, 20156 Pages
In a situation like these, where one of the family members appear to have early symptoms of Huntington’s Disease as Motor Symptoms where, reflexes, muscle strength coordination, balance, sense of touch (sensory) vision and eye movement and hearing are affected Freddie will have a brain Scan at Neurological exam with specialized Neurologist. After that, genetic specialist counselor will get small blood samples from each member of family to see whether who are at risk of caring Huntington’s allele. At this point, the samples move to laboratory where it will be checking CAG DNA segment within Huntington gene. DNA is isolated from the blood sample and amplified through the polymerase chain reaction (PCR), a technique for rapidly producing,…show more content…
The DNA segments become separated throughout the gel relatively. The separated DNA fragments the, will be counted indicating the number of CAG repeats in the Huntington’s gene. From 6 to 35 repeats are considered to be normal, that means that the person being tested does not have the Huntington allele and so the disease. From 35 repeats and above the person has the Huntington allele and will be showing eventually Huntington’s symptoms of the disease. At this case, the family has to be informed of the following results as the test came positive to Freddie, Agnes and Edward. These members of the family carry the Huntington’s allele and will be affected by . It is essential to decide whether they are planning of giving birth to Edward and inform about the lifestyle changes in their life’s. There are trials of treating and controlling HD, Question 2 : Characterising Yeast Mutants. Wild-type haploid or diploid yeast strains ferment sugar to form ethanol, but the yeast are somewhat sensitive to ethanol and this sensitivity limits production of ethanol to ~6% weight by volume (w/v). The Chapelcross brewery mutated their haploid production strains of yeast and found three mutant strains that are tolerant to ethanol (up to ~15%). They plan on exploiting these strains to boost whiskey production and to expand into the biofuel industry to help create a strong and independent Scotland. The ethanol-tolerant
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