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How can coacervates be formed of phospholipids or polypeptides?
Phospholipids are amphipathic molecules, i.e., they present a polar portion and a nonpolar portion. In contact with water these molecules tend to spontaneously unite and organize themselves forming membranes that create a closed interior space separated from the exterior environment. Polypeptide chains in their turn can attract water (by electrical attraction) forming a surrounding water layer and also creating an organized structure with delimited interior space.
Explain the steps of converting food into energy. There are four steps to convert food into energy: a) Ingestion, mastication and swallowing : Ingestion or taking in of food
To show that growing seeds take in oxygen Cork up one end of a tube, having first placed inside some damp cotton wool and some mustard seeds. Immerse the open end in dilute ca
What is Nucleotides? Nucleotides are the basic building blocks of nucleic acids. Each nucleotide is composed of a nitrogen base, a 5-carbon sugar called a pentose, and an ass
#what is the habitat of phylum protozoa
Enzyme glutamate oxaloacetate transaminase catalyzes the reaction between glutamate and oxaloacetate with the formation of a-ketoglutarate and aspartate due to transfer of one
What is Mitosis? Mitosis is a process whereby a cell that is preparing to divide separates the duplicated pairs of chromosomes from each other so that each of the new daughte
Greater Palatine nerve and vessel The greater palatine nerve runs forward in a groove on the inferior surface of the hard palate to communicate with nasopalatine nerve in inci
Stomata - Water Loss The cross-section of a leaf shown in Figure shows the position of a typical stoma (plural stomata) which however, differs from species to species, with re
How does the sexual arousal mechanism in women facilitate fecundation? During sexual arousal in women the vagina secretes substances to neutralize its acidity therefore allowin
Plant sources Although there is a multitude of colours in the plant kingdom, their extraction and use in food systems is not an easy task. Unless the colourants have some outst
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