Heterochromatin

1 topic · 2 sources

Food Biotechnology

Dark-stained regions of chromosomes thought to be for the most part genetically inactive.

Susan Allender-Hagedorn and Charles Hagedorn — An Agricultural and Environmental Biotechnology Annotated Dictionary

Regions of chromosomes that remain contracted during interphase and therefore stain more intensely in cytological preparations. These regions have a high content of repetitive DNA, and a low content of genes; thus they are for the most part genetically inactive. Opposite: euchromatin.

UN Food and Agriculture Organization — Glossary of Biotechnology for Food and Agriculture