Cell Biology (PCB 3023) Fall 2012 Review for Exam 1 Chapter 1 List the key commonalties and differences between prokaryotic and eukaryotic cells. Prokaryotic – no organelles; no nucleus; bacteria and Achaea; spherical‚ rodlike/corkscrew-shaped; cell wall; Eukaryotic – has nucleus; has organelles Commonalities – contain DNA that stores genetic information What is the main component of cellular membranes? What function(s) do membranes serve in cells? Made of phospholipids; defines
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Abstract Enzymes are biological catalysts that speed up the rate of chemical reactions by lowering the reactants’ activation energy. The goal of this lab was conducted to determine the optimal temperature for bacterial and fungal Amylases and evaluate how temperature affects the catabolic rate of enzymes. Enzyme reaction rate was measured using an Iodine test in which drops of starch solution with either fungal or bacterial Amylase exposed to different temperatures were mixed with Iodine. Iodine
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0 PANJAB UNIVERSITY CHANDIGARH- 160 014 (INDIA) (Estted. under the Panjab University Act VII of 1947-enacted by the Govt. of India) FACULTY OF SCIENCE SYLLABI FOR M.Sc. (TWO YEAR COURSE ) IN CHEMISTRY 1st & 2nd YEAR( Semester System) EXAMINATIONS 2013-2014 --:O:-- 1 OUTLINES OF TESTS‚ SYLLABI AND COURSES OF READING FOR M.Sc. FIRST YEAR (SEMESTER-I) EXAMINATION OF 2013 OBJECTIVE OF THE COURSE To teach the fundamental concepts of Chemistry and their applications. The syllabus pertaining
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Amylase is an enzyme that digests carbohydrates and breaks down the hydrolysis of starch into sugars. The starch molecules were not able to cross the membrane of the bag‚ because they were too large. However‚ when broken down by the amylase in the experimental substance‚ the starch molecules that were turned into sugar were
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BIO 2924 – Unit III Microbial Metabolism Chapter 8 and 9.3 I. Enzymes: - Chapter 8 A. Definition B. Characteristics C. Structure 1. Simple Enzymes 2. Conjugated Enzymes D. Nomenclature of Enzymes E. Classification of Enzymes F. Enzyme--Substrate Reactions G. Levels of Structure of Enzymes H. Conditions Affecting Enzyme Activity I. Location and Regularity of Enzyme Action 1. Exoenzymes 2. Endoenzymes 3. Constitutive Enzymes 4. Inducible Enzymes J. Regulation of Enzymatic Activity
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BIOFERTILIZER: The pathophysiology of the Tuberculin reaction is explained thus: M. Tuberculi are engulfed by macrophages after being identified as foreign‚ but due to a self- preserving mechanism peculiar to TB it is able to block the fusion of the phagosome within which it is existing with the lysosome which would destroy it. So it can continue existing and replicating within the immune cell designed to destroy it. After several weeks‚ the immune system somehow [ mechanism as yet unexplained]
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Treating starch How is starch and cellulose treated to allow them to be used by the yeast? (1)Starch is a complex carbohydrate that is insoluble in water. It is supplied by traditional staple foods such as cereals‚ roots and tubers. Starch is used in cooking for thickening foods such as sauce. In industry‚ it is used in the manufacturing of paper‚ textiles and as a mould in the manufacture of sweets such as wine gums and jelly beans. Fermentation (2)As with any food preparation‚ there are
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functional group: the stuff that hangs off carbon chain O=C carbonyl OH hydroxyl SH sulfhydryl NH2 amino O=C-OH carboxyl OH-O-P-OH-O phosphate condenstation reactions: covalent bond‚ builds a larger molecules from smaller ones‚ output is H2O hydrolysis reactions: ionic or covalent bond‚ splits larger molecules into smaller ones‚ breaks down water carbohydrates are made up of covalent bonds 1:2:1 ratio of C H and O monosaccharide example: ribose disaccharides are joined by condensation disaccharide
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Biology‚ is the study of living things. In biology there are many branches that all contribute to life. Those branches of life aid each other’s function to maintain their function. In photosynthesis and aerobic cellular respiration energy is being produced to cycle carbon between the functions. There is the function of maintaining life‚ helping aid chemical reactions‚ using the cell to help aid reation. All of these recycling processes help creates energy that is then in return used to aid their
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Quercetin (2-(3‚4-dihydroxyphenyl)-3‚5‚7-trihydroxy-4H-chromen-4-one) is a flavonoid which is a group of pigments that give many flowers‚ fruits‚ and vegetables their colour (Askari et al. 2012). Before supplement use became more prevalent the nutritional status of an individual was determined by the contents of their diet‚ and many of the people with a high nutritional status typically consumed a high amount of fruits and vegetables. Fruits and vegetables are the primary dietary sources of quercetin
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