Enzyme - Northwest ISD Moodle
... Recall: Summarize what you did yesterday. Explain: Explain the purpose. Results: Describe the results and what they mean. Uncertainties: Describe what you are still unsure about. ...
... Recall: Summarize what you did yesterday. Explain: Explain the purpose. Results: Describe the results and what they mean. Uncertainties: Describe what you are still unsure about. ...
Enzymes: “Helper” Protein molecules
... Each enzyme is the specific helper to a specific reaction each enzyme needs to be the right shape for the job enzymes are named for the reaction they help ...
... Each enzyme is the specific helper to a specific reaction each enzyme needs to be the right shape for the job enzymes are named for the reaction they help ...
Chapter 2 Review PPT
... pH Molecule formed when a substrate bonds to the active site of an enzyme Enzyme-substrate complex ...
... pH Molecule formed when a substrate bonds to the active site of an enzyme Enzyme-substrate complex ...
Acidification of drinking water with organic acids
... nella and campylobacter) is inhibited and the growth of beneficial bacteria (for example lactic acid bacteria) is stimulated. This pH effect is the only effect that single acids have, on the other hand organic acids also have an antibacterial activity. The antibacterial activity of organic acids is ...
... nella and campylobacter) is inhibited and the growth of beneficial bacteria (for example lactic acid bacteria) is stimulated. This pH effect is the only effect that single acids have, on the other hand organic acids also have an antibacterial activity. The antibacterial activity of organic acids is ...
9.6 Respiration 4 (Control and other metabolites)
... • more energy releasing bonds – more O in gram of carbohydrate • so it’s already partly oxidized • less energy to release ...
... • more energy releasing bonds – more O in gram of carbohydrate • so it’s already partly oxidized • less energy to release ...
CELLULAR RESPIRATION
... The citric acid enters the Krebs cycle and is converted into carbon dioxide (a waste product), ATP, NADH, and FADH2 The NADH and FADH2 can now enter the electron transport chain These reactions take place in the mitochondria ...
... The citric acid enters the Krebs cycle and is converted into carbon dioxide (a waste product), ATP, NADH, and FADH2 The NADH and FADH2 can now enter the electron transport chain These reactions take place in the mitochondria ...
Biomolecule 20 Questions
... A) The monomers used to make polymers are essentially universal. B) Cells typically make all of their macromolecules from a set of 40–50 common monomers and a few other ingredients that are rare. C) Monomers serve as building blocks for polymers. D) Monomers are joined together by the process of hyd ...
... A) The monomers used to make polymers are essentially universal. B) Cells typically make all of their macromolecules from a set of 40–50 common monomers and a few other ingredients that are rare. C) Monomers serve as building blocks for polymers. D) Monomers are joined together by the process of hyd ...
Metabolism 2010edit
... • more energy releasing bonds – more O in gram of carbohydrate • so it’s already partly oxidized • less energy to release ...
... • more energy releasing bonds – more O in gram of carbohydrate • so it’s already partly oxidized • less energy to release ...
CELLULAR RESPIRATION
... The citric acid enters the Krebs cycle and is converted into carbon dioxide (a waste product), ATP, NADH, and FADH2 The NADH and FADH2 can now enter the electron transport chain These reactions take place in the mitochondria ...
... The citric acid enters the Krebs cycle and is converted into carbon dioxide (a waste product), ATP, NADH, and FADH2 The NADH and FADH2 can now enter the electron transport chain These reactions take place in the mitochondria ...
document
... Cooking meat dissociates heme to protein, iron and other complexes and produces brown to tan color ...
... Cooking meat dissociates heme to protein, iron and other complexes and produces brown to tan color ...
Biotech Lect-10 - ASAB-NUST
... that permits the transport of malate, malonate and succinate into the yeast cell and mle A, coding for the malolactic enzyme that converts L-malate to L-lactate. • By not using starter cultures, biogenic amines, which can have undesirable health effects, will not be formed. ...
... that permits the transport of malate, malonate and succinate into the yeast cell and mle A, coding for the malolactic enzyme that converts L-malate to L-lactate. • By not using starter cultures, biogenic amines, which can have undesirable health effects, will not be formed. ...
Synthesis of Fats, Proteins, and Carbohydrates Lab
... fatty acid pieces) b. Cut out all the pieces of a fat c. Construct a fatty acid and glue it onto a piece of construction paper (look in the book if you need help figuring out how to put it together) d. When a fat is made, 3 water molecules are also made (this is called a condensation reaction). Make ...
... fatty acid pieces) b. Cut out all the pieces of a fat c. Construct a fatty acid and glue it onto a piece of construction paper (look in the book if you need help figuring out how to put it together) d. When a fat is made, 3 water molecules are also made (this is called a condensation reaction). Make ...
Macromolecules Review 1. What is the function of starch and
... 8. How does the structure of an unsaturated fatty acid differ from the structure of a saturated fatty acid? Give an example of a food that contains each. 9. Which type of organisms tend to make saturated fatty acids? 10. Why is a protein called a polypeptide? 11. A peptide bond is always formed betw ...
... 8. How does the structure of an unsaturated fatty acid differ from the structure of a saturated fatty acid? Give an example of a food that contains each. 9. Which type of organisms tend to make saturated fatty acids? 10. Why is a protein called a polypeptide? 11. A peptide bond is always formed betw ...
Safety of Enzymes Used in the Manufacture of Ethanol from Grains
... business of national importance, resulting in increased availability of distillers’ grains (DG) for use in animal feed. A natural question is whether the processing aids used in ethanol manufacture are safe for the animals fed the DG co-product. This issue is discussed below for enzymes, which are u ...
... business of national importance, resulting in increased availability of distillers’ grains (DG) for use in animal feed. A natural question is whether the processing aids used in ethanol manufacture are safe for the animals fed the DG co-product. This issue is discussed below for enzymes, which are u ...
Biology 20 Final Review Package
... 8. How does the structure of an unsaturated fatty acid differ from the structure of a saturated fatty acid? Give an example of a food that contains each. 9. Which type of organisms tend to make saturated fatty acids? 10. Why is a protein called a polypeptide? 11. A peptide bond is always formed betw ...
... 8. How does the structure of an unsaturated fatty acid differ from the structure of a saturated fatty acid? Give an example of a food that contains each. 9. Which type of organisms tend to make saturated fatty acids? 10. Why is a protein called a polypeptide? 11. A peptide bond is always formed betw ...
Acyl-CoA synthetases : Fatty acid +CoA + ATP → fatty acyl
... Ketone Bodies - formed in the liver and oxidized in skeletal and heart muscle and the renal cortex. Brain adapts to use them under starvation conditions ...
... Ketone Bodies - formed in the liver and oxidized in skeletal and heart muscle and the renal cortex. Brain adapts to use them under starvation conditions ...
Sample exam 1
... (reaction 4 in figure 21-9), the argininosuccinase has a guanidino group at the active site. Explain how this takes part in the mechanism of the cleavage. The guanidino group is shown below: ...
... (reaction 4 in figure 21-9), the argininosuccinase has a guanidino group at the active site. Explain how this takes part in the mechanism of the cleavage. The guanidino group is shown below: ...
Proteins
... nitrogen (N2) into ammonia (NH3), which reacts with water to produce ammonium (NH4+) Nitrogen-fixing bacteria live in symbiosis in roots of legumes, forming root nodules Plants convert this nitrogen into proteins or other nitrogen compounds, which are then consumed by animals ...
... nitrogen (N2) into ammonia (NH3), which reacts with water to produce ammonium (NH4+) Nitrogen-fixing bacteria live in symbiosis in roots of legumes, forming root nodules Plants convert this nitrogen into proteins or other nitrogen compounds, which are then consumed by animals ...
chapter_6_-_plus_ch_review
... what body process do we regularly denature proteins? 6. What is meant by the term “essential amino acid”? How many amino acids are essential? What are their names? (You won’t have to know these for exam) 7. What are some of the ways a protein is rated? (Describe at least 2 – tell what they are measu ...
... what body process do we regularly denature proteins? 6. What is meant by the term “essential amino acid”? How many amino acids are essential? What are their names? (You won’t have to know these for exam) 7. What are some of the ways a protein is rated? (Describe at least 2 – tell what they are measu ...
Digestion
Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream. Digestion is a form of catabolism that is often divided into two processes based on how food is broken down: mechanical and chemical digestion. The term mechanical digestion refers to the physical breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes. In chemical digestion, enzymes break down food into the small molecules the body can use.In the human digestive system, food enters the mouth and mechanical digestion of the food starts by the action of mastication (chewing), a form of mechanical digestion, and the wetting contact of saliva. Saliva, a liquid secreted by the salivary glands, contains salivary amylase, an enzyme which starts the digestion of starch in the food; the saliva also contains mucus, which lubricates the food, and hydrogen carbonate, which provides the ideal conditions of pH (alkaline) for amylase to work. After undergoing mastication and starch digestion, the food will be in the form of a small, round slurry mass called a bolus. It will then travel down the esophagus and into the stomach by the action of peristalsis. Gastric juice in the stomach starts protein digestion. Gastric juice mainly contains hydrochloric acid and pepsin. As these two chemicals may damage the stomach wall, mucus is secreted by the stomach, providing a slimy layer that acts as a shield against the damaging effects of the chemicals. At the same time protein digestion is occurring, mechanical mixing occurs by peristalsis, which is waves of muscular contractions that move along the stomach wall. This allows the mass of food to further mix with the digestive enzymes.After some time (typically 1–2 hours in humans, 4–6 hours in dogs, 3–4 hours in house cats), the resulting thick liquid is called chyme. When the pyloric sphincter valve opens, chyme enters the duodenum where it mixes with digestive enzymes from the pancreas and bile juice from the liver and then passes through the small intestine, in which digestion continues. When the chyme is fully digested, it is absorbed into the blood. 95% of absorption of nutrients occurs in the small intestine. Water and minerals are reabsorbed back into the blood in the colon (large intestine) where the pH is slightly acidic about 5.6 ~ 6.9. Some vitamins, such as biotin and vitamin K (K2MK7) produced by bacteria in the colon are also absorbed into the blood in the colon. Waste material is eliminated from the rectum during defecation.