Eukaryotic cells have been confronted throughout their evolution with potentially lethal plasma membrane injuries, including those caused by osmotic stress, by infection from bacterial toxins and parasites, and by mechanical and ischemic stress. The wounded cell can survive if a rapid repair response is mounted that restores boundary integrity. Calcium has been identified as the key trigger to activate an effective membrane repair response that utilizes exocytosis and endocytosis to repair a membrane tear, or remove a membrane pore. We here review what is known about the cellular and molecular mechanisms of membrane repair, with particular emphasis on the relevance of repair as it relates to disease pathologies. Collective evidence reveals membrane repair employs primitive yet robust molecular machinery, such as vesicle fusion and contractile rings, processes evolutionarily honed for simplicity and success. Yet to be fully understood is whether core membrane repair machinery exists in all cells, or whether evolutionary adaptation has resulted in multiple compensatory repair pathways that specialize in different tissues and cells within our body.
Answer:
When animals eat their food combine with oxygen, which produces energy for the animals to use for everyday activity and then gives off carbon. The carbon then combines with the oxygen to form carbon dioxide, which is then released back into the atmosphere as waste product when the animals breath.
Carbon Dioxide (CO2)
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Answer:Gene cloning is the process in which a gene of interest is located and copied (cloned) out of DNA extracted from an organism. When DNA is extracted from an organism, all of its genes are extracted at one time. ... The genetic engineer must find the one specific gene that encodes the specific protein of interest.
Explanation:
Food scientists are the ones that develop food and beverage products. They make sure that they are safe to eat and within the global standards of qualification. Biochemists are more on a deeper level. They study on how the components of the food could affect an organism's biology.
Hence, when they work together, they give credibility in assisting people on their nutritious diet due to their profession . Biochemists have the scientific knowledge while food scientists have the right technology and equipment to make and distribute these nutritious food products to the consumers.
Answer:
The animal triglycerides have a higher proportion of saturated fatty acids than the plant triglycerides.
Explanation:
The triglycerides have three fatty acids attached to the single glycerol molecule by ester linkage. The fatty acids may be saturated or unsaturated. The triglycerides with saturated fatty acids such as the animal triglycerides exhibit a relatively tight packing of these fatty acids and make them solid at room temperature.
On the other hand, the triglycerides with unsaturated fatty acids such as the plant triglycerides are liquid at room temperature since the presence of double bonds in the hydrocarbon chains leads to weaker interactions and does not allow the tight packing of the fatty acids.
