Which protein is usually given the 'superior' names?

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Which protein is usually given the superior names

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Which protein is usually given the superior names give reason

To determine which protein is usually given the "superior" names, you can follow these steps:

1. Understand the concept: In biology, there is no specific classification of proteins as "superior" or having "superior" names. However, there are certain proteins that are more well-known and extensively studied than others, which may lead to them being commonly referred to with more prominent or recognizable names.

2. Explore research and identification: To identify the proteins that have widely recognized or notable names, you can search through scientific literature, textbooks, and reputable online resources. Look for proteins that are extensively researched, have crucial biological functions, or are associated with significant scientific discoveries.

3. Consider well-known proteins: Some examples of proteins that are often associated with notable names include:

- Insulin: This protein is widely known for its role in regulating blood sugar levels and is associated with the discovery and treatment of diabetes.
- Hemoglobin: Hemoglobin is the protein responsible for carrying oxygen in red blood cells, and its structure and function have been extensively studied.
- DNA polymerase: A group of proteins involved in DNA replication and synthesis, crucial for genetic information transfer during cell division.

4. Consult scientific databases: Another approach is to consult scientific databases like UniProt, Protein Data Bank (PDB), or National Center for Biotechnology Information (NCBI) to explore proteins with well-established names and significant scientific importance.

Remember that the notion of "superior" names is subjective and can vary based on research focus, significance, and popularity within the scientific community.

http://www.reference.com/health/first-class-second-class-proteins-3665ee504df2ba55

State six important points to be observed if the maximum amount of vitamin C is to be retained during food preparation and service when cooking.

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