Report on Receptor Proteins According to Abedon (2012)‚ receptor proteins are intracellular proteins‚ or protein fractions‚ that have a high specific affinity for binding a known stimulus to cellular activity. Receptor proteins may be located at cell surfaces or within the interior of cells. They may detect hormones or instead keep track of what otherwise is going on in cell ’s environment. They may be enzymes or serve to relay the occurrence of signal reception in other ways such as by opening
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BIOLOGY TENTH EDITION Global Edition Campbell • Reece • Urry • Cain • Wasserman • Minorsky • Jackson 5 Biological Macromolecules and Lipids Topic 1 Biological Molecules (Part 4) Lecture Presentation by Nicole Tunbridge and Kathleen Fitzpatrick © 2015 Pearson Education‚ Inc. Learning Outcome a) Describe structure and composition of nucleic acids‚ DNA and RNA. b) Discuss the importance of base pairing and hydrogen bonding. ©© 2015 Pearson Education Ltd 2011 Pearson Education‚ Inc. Concept
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Enzyme Amylase on Starch Abstract Assessing reaction speed of the enzyme amylase can be measured by the amount of glucose and maltose produced during given time intervals. I hypothesized that‚ if the reaction time is longer‚ then the amount of amylase will be larger. Enzymes are specific in their match of substrates they will breakdown – similar to a key and its lock. Since amylase is the only enzyme that breaks down starch‚ the procedure was effective and gave clear results of sugar produced. With
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Determination of presence of protein in a variety of food substances by the use of Biuret Reagent Biol. 1040 Section 1005 Introduction The human body consumes carbohydrates‚ lipids‚ and proteins each day by eating a variety of foods. These foods are required for energy and human growth. Proteins are a diverse group of macromolecules with many different functions (Mbuthia‚ 2012). Many are structural components of bone‚ muscle‚ hair‚ tissue‚ etc. Others are enzymes that speed up cellular
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digestive enzymes. Each enzyme breaks down a particular food. When an enzyme has broken down one food molecule‚ it can then break down another molecule of the same kind. It can do this over and over again. It makes the reaction happen without being used up. In the digestive system‚ enzymes are produced to break down carbohydrates‚ proteins and fats into smaller soluble molecules from large food molecules. These spread through the tube of the small intestine and into the blood plasma
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OCEAN COUNTY COLLEGE OFFICIAL COURSE DESCRIPTION DEPARTMENT OF SCIENCE AND ENGINEERING 1. Course Number and Title: CHEM-181 General Chemistry I 2. Semester Hours: 4 Contact Hours: (3 + 2) Lecture Lab 3. Catalog Description This course‚ intended for science majors‚ is the first course of a two-course sequence. Course topics include stoichiometry‚ inorganic nomenclature‚ solutions‚ gas laws‚ thermochemistry‚ atomic structure‚ and chemical bonding. The laboratory work includes
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cheese. Lactic acid bacteria(LAB)‚ a bacteria that can be found in the production of cheese‚ its stress gene was investigated in the experiment by using various biochemical and genetic techniques to identify and extract. The characterisation of the strain illustrates how identification of strains differ using different methods‚ such as gram stain and 16s rRNA screening. After the characterisation‚ the stress gene isolation assist the further understanding of the gene on LAB be giving different stress
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a type of protein that speed up the rate of reaction of living organisms. Enzyme also acts as a catalyst for specific chemical reaction by converting a specific reactants into a specific product. The enzyme activity will also be affected by temperature and pH value. In this experiment‚ enzyme was placed in carbohydrate solution at different temperature to identify unknown carbohydrate solution. The enzyme that involved in the reaction is salivary amylase. The action of amylase on starch is with the
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Name two properties of this polymer. e) Name two uses for this type of polymer. 4. a) What is addition polymerisation? b) Polyethylene is an example of an addition polymer. Describe what happens to the ethene molecule during this process. c) The mechanism of addition polymerisation consists of three steps. Name each step and give a brief description of each. 5. a) What is condensation polymerisation? b) Where is condensation polymerisation
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Objective: To find out the food substance in food sample X‚Y and Z. Biological Principle: Test for lipids using the grease spot test Test for glucose using Clinistix paper Test for reducing sugars using Benedict’s test Test for starch using the iodine test Test for proteins using Albustix paper Test for vitamin C using DCPIP solution A control using distilled water instead of the sample should be included. Independent: different types of food samples Dependent: different types of food
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