Gastric Acid Secretion: Activation and Inhibition
... Whole cell current analysis of the ECL cell has shown a resting potential of about -60 mV, in contrast to the mast cell, which has a potential close to zero. This potential is due largely to the activity of a depolarization activated K+ current, which also maintains the potential difference after st ...
... Whole cell current analysis of the ECL cell has shown a resting potential of about -60 mV, in contrast to the mast cell, which has a potential close to zero. This potential is due largely to the activity of a depolarization activated K+ current, which also maintains the potential difference after st ...
Lactase Deficiency
... that breaks down lactose into its component monosaccharides of glucose and galactose. The glucose and galactose can then be absorbed into our bloodstream and converted into energy in the form of glucose. Some people stop producing enough lactase enzyme, and they are unable to break down lactose. Thi ...
... that breaks down lactose into its component monosaccharides of glucose and galactose. The glucose and galactose can then be absorbed into our bloodstream and converted into energy in the form of glucose. Some people stop producing enough lactase enzyme, and they are unable to break down lactose. Thi ...
Absorption of VFA
... Absorption of VFA 70% of VFA absorbed from rumen-reticulum 60 to 70% of remainder absorbed from omasum Papillae are important – provide surface area Absorption from rumen is by passive diffusion Concentration in portal vein less than rumen VFA concentrations Rumen 50 - 150 mM Portal blood 1 - 2 mM P ...
... Absorption of VFA 70% of VFA absorbed from rumen-reticulum 60 to 70% of remainder absorbed from omasum Papillae are important – provide surface area Absorption from rumen is by passive diffusion Concentration in portal vein less than rumen VFA concentrations Rumen 50 - 150 mM Portal blood 1 - 2 mM P ...
2.3 Carbon-Based Molecules
... • 2-When sugars are broken down to produce usable energy for cells, a large amount of heat is released. Explain how the water inside a cell helps keep the cell’s temperature constant….. ...
... • 2-When sugars are broken down to produce usable energy for cells, a large amount of heat is released. Explain how the water inside a cell helps keep the cell’s temperature constant….. ...
Sources of blood glucose
... – Increase amino acid uptake into muscle cells – Insulin receptors in the central nervous system (hypothalamus) – potential role in regulating food intake ...
... – Increase amino acid uptake into muscle cells – Insulin receptors in the central nervous system (hypothalamus) – potential role in regulating food intake ...
Pyruvate dehydrogenase complex
... –binds to the allosteric site and inhibits the action of the enzyme –usually it is the end product of a biosynthetic pathway - end-product (feedback) inhibition • Positive modulator (activator) –binds to the allosteric site and stimulates activity –usually it is the substrate of the reaction ...
... –binds to the allosteric site and inhibits the action of the enzyme –usually it is the end product of a biosynthetic pathway - end-product (feedback) inhibition • Positive modulator (activator) –binds to the allosteric site and stimulates activity –usually it is the substrate of the reaction ...
Nutritional Requirements in Fermentation
... additional organic compounds as nutrients. These additional organic nutrients are called growth factors and have a purely biosynthetic function, being required as precursors of certain organic cell constituents that the organism is unable to synthesize. Most microorganisms that depend on organic car ...
... additional organic compounds as nutrients. These additional organic nutrients are called growth factors and have a purely biosynthetic function, being required as precursors of certain organic cell constituents that the organism is unable to synthesize. Most microorganisms that depend on organic car ...
NH 2
... ( ―N+H3 is a weaker acid ) - All aa is affected by pH: The net charge on the molecule in solution is affected by pH of their surrounding and can become more positively or negatively charged due to gain or the loss of protons (H+) respectively. eg. At pH~2.0 the amino group will be as –NH3+, the carb ...
... ( ―N+H3 is a weaker acid ) - All aa is affected by pH: The net charge on the molecule in solution is affected by pH of their surrounding and can become more positively or negatively charged due to gain or the loss of protons (H+) respectively. eg. At pH~2.0 the amino group will be as –NH3+, the carb ...
Seminar compendium 2016/2017
... the muscle when the cells get the oxygen they need? Where in the cell do the participating processes take place, and how are substances transported between compartments? How is the aerobic product of glycolysis transformed to a substrate for the citric acid cycle? Describe the citric acid cycle in d ...
... the muscle when the cells get the oxygen they need? Where in the cell do the participating processes take place, and how are substances transported between compartments? How is the aerobic product of glycolysis transformed to a substrate for the citric acid cycle? Describe the citric acid cycle in d ...
Koi Food facts and Nutrition myths Duncan Griffiths
... out the back of the koi without ever gaining inclusion into the koi’s body. The carp has to break protein down into short chain amino acids instead of long chain molecules. At this point it’s still a struggle to absorb them to where they are needed for cell generation so these are further broken dow ...
... out the back of the koi without ever gaining inclusion into the koi’s body. The carp has to break protein down into short chain amino acids instead of long chain molecules. At this point it’s still a struggle to absorb them to where they are needed for cell generation so these are further broken dow ...
How to use Pulse Proteins in Value-Added Food and Beverage Product Development
... What are Pulses? 1. Pulses are legumes classified separately from oilseeds, such as peanuts and soybeans. 2. There are 10 categories of pulses, as defined by the U.N. Food & Agriculture Organization (FAO). Of these, seven are of commercial importance as foods and only five are significant in inte ...
... What are Pulses? 1. Pulses are legumes classified separately from oilseeds, such as peanuts and soybeans. 2. There are 10 categories of pulses, as defined by the U.N. Food & Agriculture Organization (FAO). Of these, seven are of commercial importance as foods and only five are significant in inte ...
Fatty Acid Activation Fatty acid activation
... Brain and red blood cells cannot utilize fatty acids, because fatty acids cannot diffuse across the blood-brain barrier, and red blood cells have no mitochondria, where fatty acids are oxidized. (Glucose and glycogen are the only source of energy for the brain and red blood cells.) ...
... Brain and red blood cells cannot utilize fatty acids, because fatty acids cannot diffuse across the blood-brain barrier, and red blood cells have no mitochondria, where fatty acids are oxidized. (Glucose and glycogen are the only source of energy for the brain and red blood cells.) ...
BIO 322_Rec_4part2_Spring 2013
... • Trypsinogen to trypsin via enteropeptidase secreted from SI. Free trypsin further catalyzes trypsinogen to trypsin, also activates chymotrypsinogen, procarboxypeptidases and proelastase. ...
... • Trypsinogen to trypsin via enteropeptidase secreted from SI. Free trypsin further catalyzes trypsinogen to trypsin, also activates chymotrypsinogen, procarboxypeptidases and proelastase. ...
Glycogen Metabolism, Electron Transport/Oxidative Phosphorylation
... • Glucagon is released and glycogen broken down • What happens when there’s no more glycogen to use? • Next, the body begins to mobilize (from adipose) and break down free fatty acids for energy • This can happen during exercise or short-term fasting • What happens when you run out of fat? • Next, y ...
... • Glucagon is released and glycogen broken down • What happens when there’s no more glycogen to use? • Next, the body begins to mobilize (from adipose) and break down free fatty acids for energy • This can happen during exercise or short-term fasting • What happens when you run out of fat? • Next, y ...
Test - Scioly.org
... A. All essential fatsoluble vitamins are found in milk. B. They are stored in the body's fatty tissue and in the liver, and they can be stored for long periods of time. C. They are absorbed through the small intestine. D. They are more prone to toxicity than the watersoluble vitamins. E. In f ...
... A. All essential fatsoluble vitamins are found in milk. B. They are stored in the body's fatty tissue and in the liver, and they can be stored for long periods of time. C. They are absorbed through the small intestine. D. They are more prone to toxicity than the watersoluble vitamins. E. In f ...
ch24a_wcr
... Crucial in helping body use nutrients Most function as coenzymes Vitamins D (skin), some B and K synthesized by intestinal bacteria; betacarotene (carrots) converted in body vitamin A • Rest must be ingested • No one food group contains all vitamins © 2013 Pearson Education, Inc. ...
... Crucial in helping body use nutrients Most function as coenzymes Vitamins D (skin), some B and K synthesized by intestinal bacteria; betacarotene (carrots) converted in body vitamin A • Rest must be ingested • No one food group contains all vitamins © 2013 Pearson Education, Inc. ...
chapter 8 notes - 8.4 and 8.5 - APBio09-10
... b. Make an endergonic reaction an exergonic one. 6. Enzymes DO a. Hasten reactions b. Make it possible for cells to have dynamic metabolisms c. Determine which process are going on in the cell D. Substrate Specificity of Enzymes 1. Substrate – reactant an enzyme acts on 2. Enzyme-substrate complex – ...
... b. Make an endergonic reaction an exergonic one. 6. Enzymes DO a. Hasten reactions b. Make it possible for cells to have dynamic metabolisms c. Determine which process are going on in the cell D. Substrate Specificity of Enzymes 1. Substrate – reactant an enzyme acts on 2. Enzyme-substrate complex – ...
LESSON 2.5 WORKBOOK Blood glucose in sleep, a 5 mile
... **Exercise can act like insulin The act of using your muscles can trigger a response that is similar to the effects of insulin. We previously learned that insulin tells the liver to store extra energy. Insulin also has an important role in the muscles: to bring glucose into the cells so that it can ...
... **Exercise can act like insulin The act of using your muscles can trigger a response that is similar to the effects of insulin. We previously learned that insulin tells the liver to store extra energy. Insulin also has an important role in the muscles: to bring glucose into the cells so that it can ...
structure and function of procaryotic cells
... Procaryotes are known to exhibit a variety of types of tactic behavior, i.e., the ability to move (swim) in response to environmental stimuli. For example, during chemotaxis a bacterium can sense the quality and quantity of certain chemicals in its environment and swim towards them (if they are usef ...
... Procaryotes are known to exhibit a variety of types of tactic behavior, i.e., the ability to move (swim) in response to environmental stimuli. For example, during chemotaxis a bacterium can sense the quality and quantity of certain chemicals in its environment and swim towards them (if they are usef ...
AMINO ACIDS I. Function of amino acids A. Building blocks of
... ii. cystine is the oxidized form (disulfide) iii. disulfide bridges formed between cysteines areimportant in protein structure d. gamma-Carboxyglutamate i. carboxylated enzymatically after translation ii. important in blood clotting ...
... ii. cystine is the oxidized form (disulfide) iii. disulfide bridges formed between cysteines areimportant in protein structure d. gamma-Carboxyglutamate i. carboxylated enzymatically after translation ii. important in blood clotting ...
Tricarboxylic Acid Cycle
... • Reactions such as the catabolism of some amino acids generate intermediates of the cycle and are called anaplerotic reactions ...
... • Reactions such as the catabolism of some amino acids generate intermediates of the cycle and are called anaplerotic reactions ...
Fatty Acid Catabolism - LSU School of Medicine
... Liver Clearance of Lipids Liver is the major regulator of serum lipid levels. After a meal, it engulfs the chylomicron remnants and IDL particles, using its receptor for Apolipoprotein E. It also clears the short chain fatty acid bound with albumin. Once inside, the CM/IDL lipids are hydrolyzed to ...
... Liver Clearance of Lipids Liver is the major regulator of serum lipid levels. After a meal, it engulfs the chylomicron remnants and IDL particles, using its receptor for Apolipoprotein E. It also clears the short chain fatty acid bound with albumin. Once inside, the CM/IDL lipids are hydrolyzed to ...
Work sheet for assignment 13
... Notice that the amino acid sequence differs from the normal protein at the third amino acid which is lys (lysine) instead of asn (asparagine). The codons for lysine are AAA and AAG. The codons for asparagine are AAU or AAC. So it looks like there was a change in the DNA that resulted in an A or G to ...
... Notice that the amino acid sequence differs from the normal protein at the third amino acid which is lys (lysine) instead of asn (asparagine). The codons for lysine are AAA and AAG. The codons for asparagine are AAU or AAC. So it looks like there was a change in the DNA that resulted in an A or G to ...
Poster
... Staph infection is caused by the bacteria Staphylococcus aureus, which have become increasingly resistant to a broad spectrum of antibiotics. New ways to combat these bacteria are needed. The Greenfield High School SMART (Students Modeling A Research Topic) Team is modeling the enzyme GatCAB using 3 ...
... Staph infection is caused by the bacteria Staphylococcus aureus, which have become increasingly resistant to a broad spectrum of antibiotics. New ways to combat these bacteria are needed. The Greenfield High School SMART (Students Modeling A Research Topic) Team is modeling the enzyme GatCAB using 3 ...
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.