Disruption in protein homeostasis leads to the appearance and accumulation of intermediate nonnative conformations that tend to form oligomeric and aggregated species, which over time cause cellular injury..
As water molecules from plant leaves evaporate, they attract the water molecules that are still present in the plant, aiding in the movement of water from the roots up through the stems. The water in a plant is transported from the bottom to the top by the combined effects of transpiration and capillary action.
- Water molecules ascend up the cellulose tubes from the roots to the leaves because they tend to cling together (cohesion) and stick to the walls of tubes (adhesion). The water from the leaves then evaporates, aiding in the root system's ability to absorb additional water. We call this mechanism capillary action.
- Water and minerals travel upward from the roots through the xylem due to a negative water potential gradient created by the evaporation of mesophyll cells in the leaves. Small perforations between vessel elements must be made to reduce gas bubbles in the xylem since they can obstruct water flow in the plant.
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Food is chewed and mixed by the teeth and tongue before being rolled into boluses by peristalsis and entering the stomach through the cardiac sphincter. In the stomach, gastric juice contains pepsinogen, which is activated to pepsin, which breaks down proteins in beans into shorter peptides. Finally, food is churned and allowed into the duodenum via the pyloric sphincter muscle. Finally, bile Trypsin breaks down proteins into shorter peptides, and pancreatic juice, which is released by the pancreas, contains pancreatic lipase, which breaks down bean oil into fatty acids and glycerol. When food enters the ileum, where succus entericus is secreted, it contains the enzymes maltase, peptidase, and lipase, which break down the remaining lipids (oil) into fatty acids and glycerol, which are then absorbed through the lacteals of the villi. Maltase breaks down maltose into glucose, which is then absorbed.
The Digestion and Absorption Process
Even before you put food in your mouth, digestion starts. Your body notifies your brain that it is time to eat when you feel hungry. Your body's ability to prepare for eating is influenced by sights and odours. Your brain receives a message when you smell food. The mouth is subsequently instructed by the brain to prepare, and you begin to salivate in anticipation of a mouthwatering meal.
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Answer:
Option-A
Explanation:
Pentose phosphate pathway is the alternative pathway taking place in both eukaryotes and prokaryotes parallel to the glycolysis.
The pentose phosphate pathway forms the electron carriers called NADPH and the ribose-5 phosphate.
The NADPH is formed in large amounts through this pathway which contains a very high amount of energy. NADPH can donate its hydride ions, therefore, it can be involved in the reaction where it can donate energy in the form of hydrogen and electron.
The NADPH is therefore involved in the formation of reducing biosynthetic pathways like fatty acid synthesis, cholesterol synthesis, and bile acid synthesis.
Thus, Option-A is the correct answer.
