The peptidoglycan of bacterial cell walls contains a carbohydrate matrix linked together by short chains of fatty acids.
<h3>Write about Bacterial cell wall.</h3>
In bacteria, the cell wall forms a rigid structure of uniform thickness around the cell and is responsible for the characteristic shape of the cell (rod, coccus, or spiral).
Inside the cell wall (or rigid peptidoglycan layer) is the plasma (cytoplasmic) membrane; this is usually closely opposed to the wall layer.
It is also important to note that most bacteria (about 90%) have a cell wall and they typically have one of two types: a gram positive cell wall or a gram negative cell wall.
Both gram positive and gram negative cell walls contain an ingredient known as peptidoglycan (also known as murein).
This particular substance hasn’t been found anywhere else on Earth, other than the cell walls of bacteria.
The bacterial cell wall performs several functions as well, in addition to providing overall strength to the cell. It also helps maintain the cell shape, which is important for how the cell will grow, reproduce, obtain nutrients, and move.
It protects the cell from osmotic lysis, as the cell moves from one environment to another or transports nutrients from its surroundings.
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Answer:
B
Explanation:
The nuclear envelope is a double-layered membrane that encloses the contents of the nucleus during most of the cell's lifecycle.
The small intestine is the site where almost all of the digestion and absorption of nutrients and minerals from food takes place. ... The inner surface of the jejunum, its mucous membrane, is covered in projections called villi, which increase the surface area of tissue available to absorb nutrients from the gut contents.
The digestive process
The digestive tract -- also called the gastrointestinal tract or alimentary canal -- provides the pathway through which foods move through the body. During this process, foods are broken down into their component nutrients to be available for absorption.
Extra information
Digestion actually begins in the mouth, as the enzymes in saliva begin to break down carbohydrate (starch). As food is chewed, it becomes lubricated, warmer, and easier to swallow and digest. The teeth and mouth work together to convert each bite of food into a bolus that can readily move into the esophagus ("the food pipe"). In the meantime, taste buds located in the mouth help you to enjoy each mouthful -- or to find the food distasteful, as is sometimes the case. After the bolus is swallowed, it enters the esophagus where it continues to be warmed and lubricated as it moves toward the stomach.
The acidic environment of the stomach and the action of gastric enzymes convert the bolus into chyme, a liquefied mass that is squirted from the stomach into the small intestine. Carbohydrates tend to leave the stomach rapidly and enter the small intestine; proteins leave the stomach less rapidly; and fats linger there the longest.
The small intestine is the principal site of digestion and absorption. There, enzymes and secretions from the pancreas, liver, gallbladder, and the small intestine itself combine to break down nutrients so that they can be absorbed. The pancreas is a veritable enzyme factory, supplying enzymes to digest proteins, fats, and carbohydrates. Intestinal cells also supply some enzymes. The liver produces the bile required for the emulsification of fat, and the gallbladder stores the bile until it is needed. The absorption of nutrients in the small intestine is facilitated by tiny projections called villi, which provide more surface area for absorption. The nutrients pass through the intestinal membranes into the circulatory system, which transports them to body tissues. Nutrients are then absorbed into the cells, where they are used for growth, repair, and the release or storage of energy. The overall process -- called metabolism -- is highly complex.
Undigested chyme proceeds from the small intestine into the large intestine (colon), where it becomes concentrated, as liquid is absorbed in preparation for excretion. Bacteria cause fermentation, which facilitates further breakdown, but absorption of nutrients from the large intestine is minimal.
<span>There are actually a lot of ways to improve
your home’s impact on carbon dioxide emissions or biodiversity and I’d to give
this four (4) best ways to reduce ecological footprints.
</span>
<span><span>o </span>Add Energy-Saving Features – like for
instance install any energy-saving into your home (e.g. lamps) or you may you
like to choose energy efficient appliances.
</span>
<span><span>
o </span>Encourage Energy-Saving Habits – one example
is when turning off any appliances, do not just turn off the appliance but
instead unplug it because all electronics used up energy even if it is plug.
</span>
<span><span>
o </span>Save/Conserve Water
</span>
<span><span>
o </span>Buy carbon offset – these carbon offsets
mitigates owner’s greenhouse gas emissions.
In these ways, we can help our mother Earth. </span>
