Overview: Life at the Edge The plasma membrane separates the living cell from its nonliving surroundings. This thin barrier‚ 8 nm thick‚ controls traffic into and out of the cell. Like all biological membranes‚ the plasma membrane is selectively permeable‚ allowing some substances to cross more easily than others. Concept 7.1 Cellular membranes are fluid mosaics of lipids and proteins The main macromolecules in membranes are lipids and proteins‚ but carbohydrates are also important. The
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Chapter 9 Study Guide 1. Explain the difference between aerobic respiration and fermentation. Fermentation is partial degradation of sugars that occurs without oxygen. Aerobic respiration consumes organic molecules and oxygen and yields ATP. 2. Diagram for photosynthesis and respiration 3. What are redox reactions? What is the difference between reduction and oxidation reactions? Redox reactions are chemical reactions that transfer between reactants. In oxidation‚ a substance loses
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Exercise 4 Lab Report (3) Individual: Prepared blood slide (a.) Compare red and white blood cells - what cellular features are present in white cells but not in red blood cells and vice versa? Include a digital image of the blood cells present in the permanent dry. Red Blood cells carry hemoglobin inside of them which helps carry oxygen from the lungs to the rest of the body. Hemoglobin is what gives blood cells the red pigmentation. The amount of blood cells present in the blood give it
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Ethanol sensitivity in Drosophila melanogaster based on genotype Alexa Shumate Department of Biology Randolph-Macon College Ashland‚ Virginia Introduction With a better understanding of the genes and behaviors associated with ethanol sensitivity‚ there will be new treatments available for alcohol dependence. The main problem in determining what causes dependence to alcohol is whether it is an environmental factor or if it is the genes associated with ethanol
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Brad Trent Biology 301L 22 April 2014 Drosophila melanogaster Lab Report Drosophila melanogaster Population Genetics Introduction Population genetics is a very important topic that has to deal with the structure of populations and how different factors and phenomena cause change in the populations genetic
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Placing fruit in a bag will help hasten the ripening for only a few fruits. Most fruits will not ripen (ever) once they have been picked. The only fruits that ripen once they’re picked are bananas‚ avocados‚ pears‚ mango‚ and kiwifruit. Ripeness in fruits is based on sugar content‚ not color‚ thus most tomatoes in grocery stores have no flavor because they were picked green and exposed to ethylene gas to induce color change. Tomatoes are what are known as a "climacteric fruit" which means they’ll
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Dried fruit is fruit that has been dried‚ either naturally or through use of a machine‚ such as a dehydrator. Vine fruits make up over three-quarters of the total global dried fruit volume. Prunes (also referred to as plums) and dates are other examples of popular dried fruits in the EU. Dried fruit has a long shelf life and can therefore provide a good alternate to fresh fruit‚ allowing out of season fruits to be available. Drying is a good way to preserve fruit in the absence of refrigeration
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Project Title: Fruits and vegetables have voltage? Problem & Purpose: The purpose of the experiment is to understand how battery works and find out which fruit and vegetables that we eat can be used as an alternative way for a battery source. I become interested on seeing how batteries where used to power up my flash light and toys.
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5 EXTRA-ORDINARY HOME ECONOMICS PROJECT THE IMPORTANCE OF FRUITS AND VEGETABLES FRUITS Fruit is a pluppy or juicy plant part (as rhubarb or a strawberry) that is often eaten as a desert and is distinguished from a vegetable e.g. Cherry‚ lemon. IMPORTANCE OF FRUITS 1. Fruits‚ eaten raw or consumed as fresh juice‚ are excellent ways to retain and balance the moisture level in the body. The low level of sodium in fruits plays an important role for people who would like to avail of a
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Fruit Glue While the idea of gluing fruit together may sound novel‚ it was pointed out that the process is nothing more than an extrapolation of a fruit terrine. Still‚ we find that the ability to layer fruits and vegetables together is really exciting. Especially when we look beyond using just gelatin‚ which is the traditional bonding agent in fruit terrines and only effective at cold temperatures. Instead‚ we were inspired by the synergy of hydrocolloids. The first combination of ingredients
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