were treated the sialic acid lectins SNA I‚ WGA‚ MAL and HAA to confirm the presence of sialic acid carbohydrates in the cell surface membranes of these strains. This was done by using two sets of samples-one treated with trypsin and the other without. The sample treated with trypsin showed agglutination for all lectins while the untreated sample showed little to no agglutination. A control was also used with the cells being incubated with buffer instead of lectins. The lectin pattern of agglutination
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BIOLOGY Tingkatan 4 Kertas 2 Dua jam tiga puluh minit PERATURAN PEMARKAHAN Peraturan Pemarkahan ini mengandungi 15 halaman bercetak @ 2011 Hak Cipta MPSM Pahang MARKING SCHEME PEPERIKSAAN AKHIR TAHUN 2011 (TINGKATAN 4) BIOLOGY 4551/2 |No. |Marking criteria |Marks | |1(a)(i) |Able to label P and S.
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The mucus coats the food‚ and reduces friction making swallowing easier. The continuous flow of saliva also flushes and cleans the oral surfaces while controlling oral bacteria through salivary antibodies. The pH of saliva during meal time rises from slightly acidic pH 6.7 to more alkaline pH 7.5. Radiation and emotional distress can cause a reduction of salivary secretions. This then can create an unhealthy oral cavity environment due to increased bacteria population. Over time‚ the complications
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nasopharynx from the mouth Parotid gland • Secretes saliva (amylase enzyme) which breaks down starches into sugar Stomach • Stores food • Begins digestion of tissues and proteins by secretion of gastric juices. These juices are very acidic (pH 1-2). The semi-digested stomach contents are called chyme Esophagus • Transports food from the mouth to the stomach. Waves of involuntary muscle contraction (peristalsis) push food down the esophagus Pylorus • A muscle that regulates the
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Energy in context Introduction Digestion is the breakdown of large insoluble food molecules into smaller molecules so they can pass though the intestinal wall into the bloodstream and be transported throughout the body. There are seven different food groups in a balanced diet which should include Carbohydrate‚ fat‚ water‚ protein‚ fibre‚ vitamins and minerals. Although most foods contain these in some shape or form the foods that contain most of one type fall into that category‚ a chicken
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ingestion‚ egestion | e. | digestion‚ ingestion‚ absorption‚ egestion | ____ 7. Which of the following statements correctly describes the relationship between pH and enzyme activity? a. | All enzymes function best around pH 7. | b. | All enzymes function best when the pH is less than 7. | c. | All enzymes function best when the pH is greater than 7. | d. | There
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LITERATURE REVIEW INTRODUCTION OF ENZYMES Enzymes are complex proteins that cause a specific chemical change in all parts of the body (David C. Dugdale‚ 2011). When we understand enzymes we understand cells (Marshall Brian‚ 2001). In many organisms most chemical reactions are catalyzed -when a substance speeds up the rate of a chemical reaction- by enzymes. Each enzyme controls a certain function that happens in a cell. Still each one has its own process and rate that it converts molecules. Studying
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Petai [pic] In the world of plants‚ petai plants can be classified in the family Leguminosae (Mimosaceae). Petai scientific name is parkia speciosa . Petai usually grow with the height of 5-25 meters and forms a lot of branching. Part of the petai that is most important is the seed. Petai can be eaten raw as a fresh vegetable‚ boiled‚ fried or even baked. Petai is also widely used as food flavoring. It is very popular in Southeast Asian countries like Indonesia‚ Malaysia‚ Singapore‚ Thailand
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Half an hour before use‚ medium‚ trypsin EDTA‚ and 1X PBS were incubated at 37ᵒC. The previous medium of the cultured cells was removed from the flask. Flask was washed with the 5 ml of 1X PBS. One ml of trypsin EDTA was added in the flask‚ and meanwhile placed in the incubator for 3-5 minutes‚ to detach the cells from the walls of flask. To normalize the trypsin EDTA‚ 5 ml of fresh media was added to the flask‚ and cells were shifted to sterilize
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Full report on BIOINFORMATICS PURIFICACION‚ MARYNOLD V. CHEM 161.1 3L 2nd Semester AY 2012-1013 GROUPMATES: Donato‚ Lualhati M. Diaz‚ Manuelle Marie C. Date Submitted: March 8‚ 2013 Laboratory Instructor: Ms. Herra Grajo I. INTRODUCTION Bioinformatics is the branch of biological science which deals with the study of methods for storing‚ retrieving and analyzing biological data‚ such as nucleic acid (DNA/RNA) and protein sequence‚ structure‚ function‚ pathways and genetic
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