The uptake of material through the plasma membrane by the formation of a vesicle is endocytosis, whereas the fusion of a vesicle with the plasma membrane and the release of its contents outside of the cell is called exocytosis.
Endocytosis and exocytosis are two active transport processes through which cells move macromolecules across the cell membrane.
<em>While the former involves the capturing of materials from the surrounding of the cell and engulfing such through the cell membrane by forming a phagocytic or pinocytic vesicle, the latter involves the fusion of vesicles to the plasma membrane and the release of the contents of the vesicles to the outside of the cell.</em>
The uptake of material through the plasma membrane by the formation of a vesicle is <u>endocytosis</u>, whereas the fusion of a vesicle with the plasma membrane and the release of its contents outside of the cell is called <u>exocytosis</u>.
Explanation:
Endocytosis is a generalized term for whenever a cell takes in large molecules and other particulate matter available outside the cell, it does so b phagoctosis, pinocytosis and receptor-mediated endocytosis. The material is uptaken through the plasma membrane by the formation of a vesicle.
Exocytosis is a process b which large amounts of material, or large undissolved particles , are moved from cell's cytoplasm to the outside environment by the fusion of a vesicle with the plasma membrane and the release of its contents outside of the cell.
transgenic organism has a specific desirable gene transplanted to another organism. so the first step is to identify the desirable gene. ans is D. Find a gene in one species that would be useful if added to the DNA of another species.
The label on a bag of salt-free pretzels indicates that their chips are "low-fat." this means the pretzels provide 3 gram(s) of fat or less per serving.
Low-fat diets are diets in which the fats are reduced. Low-fat diets are produced in order to prevent diseases such as obesity and heart diseases. Food manufacturers usually use nutrient claims such as '‘low fat’' to indicate the nutritional value of their products. A ‘low fat’ food contains not more than 3g of fat per 100g of food (for solids) and not more than 1.5g fat per 100g (for liquids).
