Chapter 4 Carbon and the Molecular Diversity of Life Lecture Outline Overview: Carbon – The Backbone of Biological Molecules * Although cells are 70–95% water‚ the rest consists mostly of carbon-based compounds. * Carbon is unparalleled in its ability to form large‚ complex‚ and diverse molecules. * Carbon accounts for the diversity of biological molecules and has made possible the great diversity of living things. * Proteins‚ DNA‚ carbohydrates‚ and other molecules that
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Diversity of Life Concept 1.2 Organizing the diversity of life Diversity the hallmark of life So far about 1.8 million specie have been identified and named by biologists To this date‚ diversity of life includes at least 6300 species of prokaryotes 100000 fungi 290000 plants 52000 vertebrates 1 million insects Researchers add about 1000 more species each year Total number of species range from 10 million to over 100 million Grouping Species: The Basic Idea Taxonomy branch of biology
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ROLE OF BACTERIOPHAGES IN GENETICS AND MOLECULAR BIOLOGY INTRODUCTION AND DISCOVERY: A bacteriophage is any one of a number of viruses that infect bacteria. Bacteriophages are among the most common biological entities on Earth. The term is commonly used in its shortened form‚ phage.Typically; bacteriophages consist of an outer protein capsid‚ enclosing genetic material. The genetic material can be ssRNA‚ dsRNA‚ ssDNA‚ or dsDNA along with either circular or linear arrangement. Bacteriophages are
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1…………….ROLE OF MOLECULAR BIOLOGY IN THE 21ST CENTURY THE STATEMENT: Molecular biology of the 21st century‚ which says that the science devoted to elucidating the structure and function of genomes. On the other hand‚ the major advances gave rise to central dogma of molecular biology‚ comprising the three major processes in the cellular utilization of genetic information. The first is replication‚ the copying of parental DNA to form daughter DNA molecules with identical nucleotide sequences. The second
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species ~ 195‚000 years/ farming has been practiced ~ 11‚500 years. * Knowledge of foraging societies: * archaeological evidence: middens (trash pile – bones‚ corn cobs‚ etc.) & coprolites (fossilized fecal material‚ to get an idea of what people ate) * modern evidence: !Kung‚ Ainu * Why did we start farming? * easier‚ it is possible to have a stable home * theory of the brilliant sage: sow seeds > grow crops‚ which could be discovered by plants growing in middens
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Diversity Diversity in its simplest terms means variety. Diversity is everywhere‚ in neighborhoods‚ our workplace‚ schools‚ and communities. To address diversity in relation to people would be to say that diversity is a variety of characteristics that make an individual unique. According to the University of Tennessee (2003)‚ these characteristics consist of a person’s age‚ race‚ ethnicity‚ gender‚ sexual orientation‚ physical traits‚ language spoken‚ relationship status‚ cultural and economical
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Why life chose Carbon? It is the second most abundant element in the human body-18% of the wet weight. Molecules based on carbon-known as organic molecules because of their occurrence in living matter-constitute the majority of molecules found in living organisms from plants to people. 1 of the 4 special features of carbon is that carbon atoms are able to bond with each other to form extended chains-sharing pairs of electrons with neighbouring carbon atoms which allow the formation of stable covalent
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Molecular gastronomy is a subdiscipline of food science that seeks to investigate‚ explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking‚ as well as the social‚ artistic and technical components of culinary and gastronomic phenomena in general.[4] Molecular gastronomy is a modern style of cooking‚ which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations
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A REPORT ON Study tour & project Subject: Molecular Farming Presented by Mr. Pethkar sachin tanajirao Department of Plant biotechnology At College Of AgriculturalBiotechnology‚Latur. Affiliated to Marathwada AGRICULTURAL UNIVERSITY‚PARBHANI Academic year 2010-2011 PREFACE It gives me great pleasure to write a project report of our study tour‚ which was an unforgettable event in my degree course. Study tour gaves me such memorable moments which I can’t forget through
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There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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