Essential Amino Acids: Definition, and Functions Definitions of Essential Amino Acids Amino acids are the smallest unit of protein and can be defined as an organic molecule made up of amine and carboxylic acid functional groups—an amino acid is composed of nitrogen, carbon, oxygen, and hydrogen molecules. Essential amino acids, also called limiting amino acids, are those that can not be produced in our body and there fore have to be obtained from food sources. There are 8 essential amino acids. Functions of essential amino acids Amino acids are useful components in a variety of metabolisms. Examples of uses of amino acids: Tryptophan: Necessary for the synthesis of neurotransmitter serotonin. Tyrosine: Is precursor of dopamine, norepinephrine and adrenaline. Valine: Essential for muscle development. Isoleucine: Necessary for the synthesis of hemoglobin, major constituent of red blood cells. Leucine: Beneficial for skin, bone and tissue wound healing. Methionine: Is antioxidant. Phenylalanine: Beneficial for healthy nervous system.
PDB-101: About Molecule of the Month The RCSB PDB Molecule of the Month by David S. Goodsell (RCSB PDB-Rutgers and The Scripps Research Institute) presents short accounts on selected molecules from the Protein Data Bank. Each installment includes an introduction to the structure and function of the molecule, a discussion of the relevance of the molecule to human health and welfare, and suggestions for how visitors might view these structures and access further details. This feature provides an easy introduction to the RCSB PDB for all types of users, but especially for teachers and students. It is used in many classrooms to introduce structures to students, and is an integral part of the protein modeling event at the Science Olympiad. It is not intended to be a comprehensive index to entries in the PDB archive, nor necessarily represent the historical record. Goodsell describes the creation of these articles and images in a 2017 Education Corner article and a 2003 RCSB PDB Newsletter interview.
Effects of Lack of Vitamins and Minerals Human body cannot synthesize most vitamins and minerals. You are supposed to provide these nutrients to your body through healthy diet. There has been an astounding rise in the sale of vitamin and mineral supplements over the last few decades. It is good that more and more people are becoming health conscious but it also suggests that more and more people are suffering from vitamin and mineral deficiencies. Vitamins and Minerals Vitamin A and beta carotene, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B9 (folic acid), B12 (cobalamin), C (ascorbic acid), D (ergo/cholecalciferol), E (tocopherol) and vitamin K (quinones) are the main vitamins required by the body. Aging naturally reduces the capacity of the intestines to absorb vitamins and minerals. Effects of Lack of Vitamins Vitamin A Recommended Daily Intake Men and boys over 10 years: 1000 mcgWomen and girls over 10 years: 800 mcg Vitamin B1 Men: 1.5 mgWomen: 1.1 mg Vitamin B2 Vitamin B3
Oxidation of Glucose and Fatty Acids to CO2 - Molecular Cell Biology - NCBI Bookshelf Molecular Expressions Microscopy Primer: Specialized Microscopy Techniques - Fluorescence Digital Image Gallery - Human Bone Osteosarcoma Cells (U-2 OS) Fluorescence Digital Image Gallery Human Bone Osteosarcoma Cells (U-2 OS Line) The U-2 OS cell line, originally known as the 2T line, was derived from the bone tissue of a fifteen-year-old human female suffering from osteosarcoma. Established by J. U-2 OS cells exhibit typical epithelial morphology and viruses were not detected in the line during co-cultivation with WI-38 cells or in CF tests against simian virus 40 (SV40), respiratory syncytial virus (RSV), or adenoviruses. Osteosarcoma is the most common type of bone cancer in the world and is the sixth most frequently occurring cancer in children. The culture of U-2 OS cells presented in the digital image above was transfected with a pDsRed-Mitochondria plasmid subcellular localization vector, thus localizing a red fluorescent protein tag to the intracellular mitochondrial network. Additional Fluorescence Images of Human Bone Osteosarcoma (U-2 OS) Cells Questions or comments?
Condensation Reaction | Biology Dictionary A condensation reaction occurs when two molecules join to form a larger molecule and release a smaller molecule(s) in the process. The smaller molecule lost in the reaction is often water, but it can also be methanol, hydrogen chloride, acetic acid or several other molecules. Condensation reactions occur naturally in biological and chemical processes on Earth or synthetically by man-made means. There are a variety of mechanisms by which condensation occurs and it depends on the chemical nature of the reactant groups and the environment in which the reaction is taking place (e.g. temperature, the presence of catalysts, functional groups, solvents used, etc.). Glycosylation The basic glycosylation reaction happens when a molecule with a glycosyl group, like a carbohydrate, attaches to a functional group on another molecule. Phosphorylation Polypeptide and Polynucleotide Synthesis Amino acids can condense into polypeptide molecules (proteins), releasing water as a byproduct. Nylon Dacron
5 Creative Ways to Teach the Cell 5 Creative Ways to Teach the Cell 1. 3 D Cell – this is a standard project for entry level biology classes, where students use various objects from around the house to design a three dimensional cell. Popular models are made of clay, cardboard, or styrofoam. Pros: Students seem to enjoy the project and you end up with a lot of amazing models. Cons: Can be expensive, difficult to store, or attract bugs if they are made of candy or other perishables, mostly done as individual projects. 2. 3. More Cells Created by Students 4. 5. Explainer: what are trans fats? Trans fats – they’re in our chips, bakery goods, popcorn and cakes. We know we should avoid them, but what exactly are they, and why are they so bad for us? First, let’s take a step back and look at how trans fats fit into the two broad categories of edible fats: saturated and unsaturated. What are saturated fats? Saturated fats have a stable chemical composition – they’re solid at room temperature and oxidise slowly. Because they’re very stable and feel good in the mouth, they’re commonly added to processed foods. Health wise, saturated fats raise the level of cholesterol in the blood. Animal fats – cream, butter and milk – tend to be at least a half saturated fat. What are unsaturated fats? The chemical composition of unsaturated fats is much less stable. From a health perspective, they actually lower blood cholesterol. Fats from most oilseeds, avocado and nuts are unsaturated. What are trans fats? Low levels of trans fats are also found naturally in cow fat and milk.
KEGG PATHWAY: Metabolic pathways - Homo sapiens (human) Fat Fat are an essential part of our diet and is important for good health. There are different types of fats, with some fats being healthier than others. To help make sure you stay healthy, it is important to eat unsaturated fats in small amounts as part of a balanced diet. When eaten in large amounts, all fats, including healthy fats, can contribute to weight gain. Eating less saturated and trans fats may help lower your risk of heart disease. So a diet that is low in saturated fats and trans fats, but that also includes moderate amounts of unsaturated fats will help you stay healthy. Saturated fats Eating greater amounts of saturated fat is linked with an increased risk of heart disease and high blood cholesterol levels. Animal-based products: Dairy foods – such as butter, cream, full fat milk and cheese Many manufactured and packaged foods: Unsaturated fats Unsaturated fats are an important part of a healthy diet. There are two main types of unsaturated fats: Polyunsaturated fats: Trans fats
Transkrypcja i translacja – znaczenie pojęć – Biologia Vademecum Edukacja Często spotykam się z upraszczaniem, myśleniem skrótowym w biologii, a szczególnie dotyczy to procesów na poziomie molekularnym. Przyjrzyjmy się dwóm podstawowym procesom ekspresji informacji genetycznej, które warunkują biosyntezę białka – transkrypcji i translacji. W większości podręczników (nawet tych akademickich) spotyka się uproszczone definicje tych pojęć, tj.: transkrypcja to „przepisywanie DNA na RNA”,translacja to „tłumaczenie RNA na białka/sekwencję aminokwasów w białkach”. Moim zdaniem jest to jednak za duże uproszczenie – kalka językowa z języka angielskiego – odpowiednio z transcription i translation. Dlatego powinno się mówić o syntezie (lub powstawaniu) RNA na matrycy DNA oraz o syntezie (lub powstawaniu) polipeptydów na matrycy mRNA (przy udziale tRNA i rybosomów). Biosynteza białka ogólnie: Transkrypcja: prosta animacjabardziej realistycznie Translacja: Tomasz Koliński Dodaj do ulubionych: Lubię Wczytywanie... Jestem nauczycielem akademickim, szkolnym i prywatnym.
How Your Body Uses Carbs and Fats for Energy – Enzymedica One of the timeless comparisons we are told growing up is that our body is like a machine. It needs fuel in order to power its daily functions. However, for a lot of people, that’s all they remember. What is the “fuel”? For all three of these, energy is measured in “calories.” Carbs for EnergyThe real changes start in the small intestine for all three categories: protein, carbs and fats. In the case of carbohydrates, they are broken into sugars. In essence, the body enters a state of glycolysis (for glucose) or fructolysis (for fructose) that converts these simple sugars into energy. Fats for EnergyFats have unfairly received a poor reputation over the years when it comes being a component of a healthy diet. When it comes to energy, fats are the slowest digesting of the three macronutrients, but they are also the most efficient. In the intestine, fats are broken down into fatty acids and glycerol. So, why the poor reputation? Where Can Things Go Wrong? Not all fats are the same either.
Enzyme Lab Name:________________________________________ Date:__________ Objectives Measure the effects of changes in temperature, pH, and enzyme concentration on reaction rates of an enzymeExplain how environmental factors affect the rate of enzyme-catalyzed reactions. INTRODUCTION: What would happen to your cells if they made a poisonous chemical? Each of these enzymes is responsible for one particular reaction that occurs in the cell. The reaction is: 2H2O2 → 2H2O + O2 This reaction is important to cells because hydrogen peroxide is produced as a byproduct of many normal cellular reactions. PART A - Observe Normal Catalase Reaction 1. 2. Throughout this investigation you will estimate the rate of the reaction (how rapidly the solution bubbles) on a scale of 0-5 (0=no reaction, 1=slow, ..... 5= very fast). Recall that a reaction that absorbs heat is endothermic; a reaction that gives off heat is exothermic. Has it gotten warmer or colder? 3. Test this and record the reaction rate. 4. Evidence: 1. 2.
Sporting performance and food Nutrition and exercise The link between good health and good nutrition is well established. Interest in nutrition and its impact on sporting performance is now a science in itself. Whether you are a competing athlete, a weekend sports player or a dedicated daily exerciser, the foundation to improved performance is a nutritionally adequate diet. Daily training diet requirements The basic training diet should be sufficient to: provide enough energy and nutrients to meet the demands of training and exercise enhance adaptation and recovery between training sessions include a wide variety of foods like wholegrain breads and cereals, vegetables (particularly leafy green varieties), fruit, lean meat and low-fat dairy products to enhance long term nutrition habits and behaviours enable the athlete to achieve optimal body weight and body fat levels for performance provide adequate fluids to ensure maximum hydration before, during and after exercise promote the short and long-term health of athletes.