Oh! Just did this in school!
Eukaryotic cells are more complicated than prokaryotic. Eukaryotic cells have DNA in their nucleus, they have more than one chromosome, lysosomes, preoxysomes, mitochondria, cytoskeleton, golgi apparatus
Answer:
"As a molecule moves through the plasma membrane it passes through <em>a hydrophilic layer of phospholipid heads then a hydrophobic layer of phospholipid tails and then another hydrophilic layer of phospholipid heads".</em>
Explanation:
Biological membranes are formed by two lipidic layers, proteins, and glucans.
Lipids characterize for being amphipathic molecules, which means that they have both a hydrophilic portion and a hydrophobic portion at the same time. These molecules have a lipidic head that corresponds to a negatively charged phosphate group, which is the polar and hydrophilic portion. They also have two lipidic tails that correspond to the hydrocarbon chains -the apolar and hydrophobic portion- of the fatty acids that esterify glycerol.
Membrane lipids are arranged with their hydrophilic polar heads facing the exterior and the interior of the cells, while their hydrophobic tails are against each other, constituting the internal part of the membrane.
Through this lipidic bilayer, some molecules can move from one side of the cell to the other, which happens because of concentration differences. When this occurs, molecules must pass through the hydrophilic layer of phospholipid heads then through the hydrophobic layer of phospholipid tails and then again through another hydrophilic layer of phospholipid heads.
Rabbit ear size tends to decrease as latitude increases. this is an example of a cline
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A cline can be described as a change of the biological trait of a species across its geographical range. A cline can be genetic for example, change in the allele frequency, or phenotypic (change in body size). The change can be shown as continuous gradation, or it can be more abrupt from one geographic region to the next.
Steps to improve food safety in commercial food preparation units like restaurants
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- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
The two categories would be Biotic and Abiotic
