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The measurement of G+C content is one of the most common measurements performed on bacteria. Its greatest values are probably its usefulness as a taxonomic marker and its usefulness in distinguishing phenotypically similar microorganisms. G+C content is also a fundamental property of cellular deoxyribonucleic acid (DNA) and is correlated with the amino acid composition of proteins, codon usage in messenger ribonucleic acid, auxotrophy for specific bases, and other properties of general biological interest.
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