One genetic engineering application that relies on transgenic organisms is the production of large quantities of a desired protein, such as the human insulin protein. This process involves the use of restriction enzymes that act like molecular scissors to cut out the gene of interest. Another enzyme called ligase "glues" the gene into the target DNA.
Write the steps of gene cloning into the correct sequence.

1. Ligase pastes the insulin gene into the bacterial plasmid.
2. Cut out the insulin gene using restriction enzymes. Cut the bacterial plasmid with the same restriction enzymes.
3. The bacterium multiplies, producing many bacterial cells that make the insulin protein.
4. Human insulin is isolated from the transgenic bacteria.
5. The recombinant plasmid containing the Insulin gene is taken up by a bacterium.

2,1,3,5,4

Explanation:

Transgene are artificially introduce gene in an organism.

Transgenic organism- they are organism that contains transgene. Transgene and Transgenic organism are terms used in genetic engineering. Gene cloning or transgene could lead to transformation of individual and have been used in producing Genetically modified organisms.

The steps include;

1.Cut out the insulin gene using restriction enzymes. Cut the bacterial plasmid with the same restriction enzymes.- restriction enzymes are endonucleases

2. Ligase -pastes the insulin gene into the bacterial plasmid.

3. The bacterium multiplies, producing many bacterial cells that make the insulin protein

4.The recombinant plasmid containing the Insulin gene is taken up by a bacterium.

5.. Human insulin is isolated from the transgenic bacteria

Note that for gene cloning - there must be a gene to be introduced, a vector, host cell where the gene will multiply and a means of introduction that transformant the organisms and a means of getting a whole organism.

answer: glucoamylase presented optimum activity at temperature of 55â°c, and, in the glycosidic bonds from the non-reducing ends of starch, resulting in the production of glucose. source and type of fermentation can affect the enzyme's properties

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