ASBiology and Disease * Causes of disease * Pathogens Disease suggests a malfunction of the body or mind which has an adverse effect on good health For a micro-organism to be considered a pathogen it must * Gain entry to the host * Colonise the tissue of the host * Resist the defences of the host * Cause damage to the host tissues Pathogen Infection Disease Entry pathways * Gas exchange system * Digestive system Natural defences * Mucous layer
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Plastic(Dependent Variable) | 1 Rod‚ Stirring rod – Glass(Dependent Variable) | 1 Sudan III - 2 mL in Glass Vial(Dependent Variable) | 1 Masking Tape(Independent Variable) | 5 Plastic Jars(Independent Variable) | 1 Dissection Kit(Dependent Variable) | 1 Starch Solution‚ 1% Stabilized - 60 mL inDropper
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Indicate whether each of the following statements about triglycerides is true or false. Indicate whether each of the following statements about triglycerides is true or false. 1. A triacylglycerol is composed of 3 glycerol molecules joined to a fatty acid. 2. The hydrocarbon chains of fatty acids vary in length as well as in the number and location of double bonds between the carbon atoms. 3. Fatty acids with one double bond in their hydrocarbon chain are called monounsaturated‚ while those with
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are illustrated along with information on Glycemic Index and Glycemic Load. The Nutrition and Your Health section focuses on diseases that affect blood glucose regulation. KEY TERMS Acceptable Daily Intake (ADI) Acesulfame-K Amylopectin Amylase Amylose Aspartame Cellulose Cyclamate Dental caries Dietary fiber Diverticula Diverticulitis Diverticulosis Epinephrine Fasting hypoglycemia Fiber Fermentation Fructose Functional fiber Galactose Glucagon Glycemic index (GI) Glycemic
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Effect of different temperatures on the rate of an enzyme controlled reaction I will place starch and amylase into five water baths which are at different temperatures‚ and record the time it takes to break down the starch in the solution. Independent variables The independent variable is what I am going to change in my experiment. In this case it is the temperature of the water in the five water baths- 10‚ 25‚ 40‚ 55‚ 70 degrees Celsius Dependant variable This is what will stay the
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colon/duodenum/gallbladder/liver/diaphragm/esophagus/submandibular/sublingual/parotid/-salivary glans Ad3 The mouth (teeth‚ tongue‚ hard palate‚ soft palate‚ tonsils) which is called oral cavity‚ is the first part of digestive system. The tongue‚ teeth‚ hard palate and soft palate helps to mix and to reduce size of food put into the mouth. The parotid glands‚ the sublingual and the submaxillary grans secret saliva to help the process of chewing food. Saliva contain salivary amylase enzyme responsible for breaking down sugars and starches
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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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Amylase is a very important enzyme located in the saliva and pancreatic juices that hydrolyses (break down) starch and glycogen into more simple and readily digestible forms of sugar. Enzymes are biological catalysts that increase the rate of biological reactions. Enzymes are produced in living cells and are involved in speeding up biochemical reactions. They have an active site to which specific substrate binds. They increase the rate of reactions by decreasing the amount of activation energy meaning
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Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods‚ e.g.‚ production of various types of syrups from starch or sucrose (a- and β- amylases‚ glucamylase‚ pullulanase‚ invertase‚ and glucose isomerase)‚ meat/protein processing using proteases‚ removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase‚ use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained
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Living Digestion The first step in the journey of a sandwich is the mouth‚ where mastication occurs. The salivary glands secrete saliva which includes enzyme amylase. The teeth masticate and reduce the food into smaller pieces. The tongue moves the food around and enables swallowing. While the food is being broken into smaller pieces‚ amylase breaks down the carbohydrates found in the bread. After chewing (or mastication) is done‚ the food moves down the esophagus through peristalsis. The epiglottis
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