This mixture plays a major role is dissolving the lipids and proteins that are main constituents of the cell membrane. The latter is known to be made of a bilayer containing phospholipids with hydrophilic heads and hydrophobic tails‚ in addition to several proteins that are located throughout mosaic fluid. The detergent solution is believed to have the same characteristic and thus‚ complexes comprised of detergent and the lipids and proteins are formed‚ which results in the membranes being broken down
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Biology Honors Final Exam Review Study Guide A. Intro Unit * Characteristics of life (DR.CHARGE) * DNA * Directs protein synthesis * Reproduce * Divides in mitosis (asexual reproduction) * Cells * Homeostasis * The process by which cells maintain constant internal condition (water‚ temperature) * Adaptation (Evolution) * Respond to stimulus * Growth (Development) * Energy * Heterotroph: an organism that cannot synthesize its own food
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single taste bud contains 50–100 taste cells representing all 5 taste sensations (so the classic textbook pictures showing separate taste areas on the tongue are wrong). • Each taste cell has receptors on its apical surface. These are transmembrane proteins which o admit the ions that give rise to the sensations of salty and sour; o bind to the molecules that give rise to the sensations of sweet‚ bitter‚ and umami. • A single taste cell seems to be restricted to expressing only a single type of receptor
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hydrogen ions in body fluids and must be regulated carefully to prevent problems. 6.9) Name the 4 main Organic Molecules in Biochemistry. Describe each one‚ and provide an example. What are the “building blocks” of each molecule? For example‚ protein = Amino Acid. 1. carbohydrates: organic molecule with a carbon/hydrogen/oxygen ratio of about 1:2:1‚ including sugars and starches. EX: monosaccharides‚ disaccharides‚ polysaccharides 2. Lipids:
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makes it such a powerful food Proteins Our bodies use amino acids as building blocks for protein. Depending on who you ask‚ we need 20-22 of them for this task Eight of them are considered essential‚ in that we have to get them from our food The remaining 12-14 we can make from the first eight via complex metabolic pathways in our cells Raw cow’s milk has all 8 essential amino acids in varying amounts‚ depending on stage of lactation About 80% of the proteins in milk are caseins- reasonably
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Pg. 287 #1‚3‚4 1. Describe the structure of a nucleotide. A nucleotide is a sugar molecule that has 3 parts including a simple sugar‚ a phosphate group and a nitrogenous base. Nucleotides join together forming long chains‚ with the phosphate group of nucleotide bonding to the deoxyribose sugar of an adjacent nucleotide. 3. Explain why the structure of a DNA molecule is often described as a zipper. The structure of a DNA molecule is often described as a zipper because it is made of tow chains
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high to low concentration‚ small non-polar particles fit between phospholipids 2. Facilitated Transport (a.k.a facilitated diffusion)- Diffusion‚ uses a channel protein‚ large or charged particles a. Ex: Fructose‚ amino acids 3. Active Transport- Pushing particles from low to high concentration (against the gradient)‚ uses a carrier protein 4. Vesicle Formation or Membrane assisted transport- Compounds enter/exit in vesicles A. Diffusion- any small and not charged particles diffuse (goes down
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I think that this will happen because generally hydrochloric acid causes more damage to things and also it produces more aggressive reactions causing greater effects this I think means that the acid is more likely to effect or disable the proteins in the lipid bi-layer this means that if this happens the membranes selective permeability will be lessened and the restriction of the flow of pigment out of the beetroot will also be lessened so more pigment can and will flow out. I think
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Chapter 1/2 Bio Study Guide Section 1.1-Scientific Method Science- An organized way of gathering and analyzing evidence about the natural world Scientific Method 1. Collecting observations 2. Asking questions 3. Forming a hypothesis 4. Experiment 5. Analyze results and draw conclusions 6. Revise hypothesis Control Group- a group in the experiment that receives no experimental treatment Independent Variable- Variable that you change in the experiment X-axis Dependent
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biophysical measurements of several non-enzymic mesophilic proteins at about -65 °C and reflecting a sharp decrease in protein flexibility as the overall motion of groups of atoms ceases. INTRODUCTION It is now accepted that‚ in general terms‚ enzyme activity is dependent on protein dynamics [1-5]: in other words‚ an enzyme must be flexible to function. A number of biophysical studies [6-12] have shown that the flexibility of mesophilic proteins undergoes a transition at about -65 °C. Below this transition
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