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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Quiz 1 Origins of Agriculture 1/7 (read 180-181‚ a closer look 11.1 & centers of plant domestication) Human History * humans have existed as 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
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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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MOLECULAR ELECTRONICS INTRODUCTION Molecular electronics (sometimes called moletronics) is a branch of applied physics which aims at using molecules as passive (e.g. resistive wires) or active (e.g. transistors) electronic components. The concept of molecular electronics has aroused much excitement both in science fiction and among scientists due to the prospect of size reduction in electronics offered by such minute components. It is an enticing alternative to extend Moore’s Law beyond the
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CARBON AND ITS COMPOUNDS Covalent Bond: A chemical bond formed by the sharing of two atoms. Types of Covalent Bonds i. Single Covalent Bond: A type of bond formed by sharing of one pair of electrons between two atoms. ii. Double Covalent Bond: A type of bond formed by sharing of two pairs of electrons between two atoms. iii. Triple Covalent Bond: A type of bond formed by sharing of three pairs of electrons between two atoms. Properties of Covalent Bond i. Their B.P. and M.P
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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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Biology: Unit 1: Diversity Of Life Fungi Fungi: are multi-cellular heterotrophs that use external digestion‚ and often grow out of sight‚ underground → fungi have nothing in common with plants other then the fact that they are stationary‚ and grow in the ground. They are not photosynthetic‚ and they do not produce their own food. Characteristics/ Cell Structure: * Mesh like bodies‚ composed of branching networks of filaments called mycelium * Mycelium: a branched mass of hyphae
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