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Pyrococcus Furiosus
''Pyrococcus furiosus'' is a heterotrophic, strictly anaerobic, extremophilic, model species of archaea. It is classified as a hyperthermophile because it thrives best under extremely high temperatures, and is notable for having an optimum growth temperature of 100 °C (a temperature that would destroy most living organisms). ''P. furiosus'' belongs to the '' Pyrococcus'' genus, most commonly found in extreme environmental conditions of hydrothermal vents. It is one of the few prokaryotic organisms that has enzymes containing tungsten, an element rarely found in biological molecules. ''Pyrococcus furiosus'' has many potential industrial applications, owing to its unique thermostable properties. ''P. furiosus'' is used in the process of DNA amplification by way of polymerase chain reaction (PCR) because of its proofreading activity. Utilizing ''P. furiosus'' in PCR DNA amplification instead of the traditionally used ''Taq'' DNA polymerase allows for a significantly mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heterotroph
A heterotroph (; ) is an organism that cannot produce its own food, instead taking nutrition from other sources of organic carbon, mainly plant or animal matter. In the food chain, heterotrophs are primary, secondary and tertiary consumers, but not producers. Living organisms that are heterotrophic include all animals and fungi, some bacteria and protists, and many parasitic plants. The term heterotroph arose in microbiology in 1946 as part of a classification of microorganisms based on their type of Primary nutritional groups, nutrition. The term is now used in many fields, such as ecology, in describing the food chain. Heterotrophs occupy the second and third trophic levels of the food chain while autotrophs occupy the first trophic level. Heterotrophs may be subdivided according to their energy source. If the heterotroph uses chemical energy, it is a chemotroph, chemoheterotroph (e.g., humans and mushrooms). If it uses light for energy, then it is a photoheterotroph (e.g., gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycoprotein
Glycoproteins are proteins which contain oligosaccharide (sugar) chains covalently attached to amino acid side-chains. The carbohydrate is attached to the protein in a cotranslational or posttranslational modification. This process is known as glycosylation. Secreted extracellular proteins are often glycosylated. In proteins that have segments extending extracellularly, the extracellular segments are also often glycosylated. Glycoproteins are also often important integral membrane proteins, where they play a role in cell–cell interactions. It is important to distinguish endoplasmic reticulum-based glycosylation of the secretory system from reversible cytosolic-nuclear glycosylation. Glycoproteins of the cytosol and nucleus can be modified through the reversible addition of a single GlcNAc residue that is considered reciprocal to phosphorylation and the functions of these are likely to be an additional regulatory mechanism that controls phosphorylation-based signalling. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galactose
Galactose (, ''wikt:galacto-, galacto-'' + ''wikt:-ose#Suffix 2, -ose'', ), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweetness, sweet as glucose, and about 65% as sweet as sucrose. It is an aldohexose and a C-4 epimer of glucose. A galactose molecule linked with a glucose molecule forms a lactose molecule. Galactan is a polymeric form of galactose found in hemicellulose, and forming the core of the galactans, a class of natural polymeric carbohydrates. D-Galactose is also known as brain sugar since it is a component of glycoproteins (oligosaccharide-protein compounds) found in Nerve tissue, nerve tissue. Etymology The word ''galactose'' was coined by Charles Weissman in the mid-19th century and is derived from Greek language, Greek , , and the generic chemical suffix for sugars ''-ose''. The etymology is comparable to that of the word ''lactose'' in that both contain roots meaning "milk sugar". Lactose is a disaccharide of galactose plus glucose. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-Hygroscopy, hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide composed of galactose and glucose, which form a β-1→4 Glycosidic bond, glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can have only the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Alfred Wöhlk, Wöhlk and William Fearon, Fearon tests. They can be used to detect the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructose
Fructose (), or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts most fructose and galactose into glucose for distribution in the bloodstream or deposition into glycogen. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, Berry, berries, and most List of root vegetables, root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight. It is used by plants to make cellulose, the most abundant carbohydrate in the world, for use in cell walls, and by all living Organism, organisms to make adenosine triphosphate (ATP), which is used by the cell as energy. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is stored as a polymer, in plants mainly as amylose and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals as blood sugar. The naturally occurring form is -glucose, while its Stereoisomerism, stereoisomer L-glucose, -glucose is produced synthetically in comparatively small amounts and is less biologicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellobiose
Cellobiose is a disaccharide with the formula (C6H7(OH)4O)2O. It is classified as a reducing sugar - any sugar that possesses the ability or function of a reducing agent. The chemical structure of cellobiose is derived from the condensation of a pair of β-glucose molecules forming a β(1→4) bond. It can be hydrolyzed to glucose enzymatically or with acid. Cellobiose has eight free alcohol (OH) groups, one acetal linkage, and one hemiacetal linkage, which give rise to strong inter- and intramolecular hydrogen bonds. It is a white solid. It can be obtained by enzymatic or acidic hydrolysis of cellulose and cellulose-rich materials such as cotton, jute, or paper. Cellobiose can be used as an indicator carbohydrate for Crohn's disease and malabsorption syndrome. Treatment of cellulose with acetic anhydride and sulfuric acid Sulfuric acid (American spelling and the preferred IUPAC name) or sulphuric acid (English in the Commonwealth of Nations, Commonwealth spelling), know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltose
} Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar. History Maltose was discovered by Augustin-Pierre Dubrunfaut, although this discovery was not widely accepted until it was confirmed in 1872 by Irish chemist and brewer Cornelius O'Sullivan. Its name comes from malt, combined with the suffix ' -ose' which is used in names of sugars. Structure and nomenclature Carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fahrenheit
The Fahrenheit scale () is a scale of temperature, temperature scale based on one proposed in 1724 by the German-Polish physicist Daniel Gabriel Fahrenheit (1686–1736). It uses the degree Fahrenheit (symbol: °F) as the unit. Several accounts of how he originally defined his scale exist, but the original paper suggests the lower defining point, 0 °F, was established as the freezing temperature of a solution of brine made from a mixture of water, ice, and ammonium chloride (a Salt (chemistry), salt). The other limit established was his best estimate of the average human body temperature, originally set at 90 °F, then 96 °F (about 2.6 °F less than the modern value due to a later redefinition of the scale). For much of the 20th century, the Fahrenheit scale was defined by two fixed points with a 180 °F separation: the temperature at which pure water freezes was defined as 32 °F and the boiling point of water was defined to be 212 °F, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celsius
The degree Celsius is the unit of temperature on the Celsius temperature scale "Celsius temperature scale, also called centigrade temperature scale, scale based on 0 ° for the melting point of water and 100 ° for the boiling point of water at 1 atm pressure." (originally known as the centigrade scale outside Sweden), one of two temperature scales used in the International System of Units (SI), the other being the closely related Kelvin scale. The degree Celsius (symbol: °C) can refer to a specific point on the Celsius temperature scale or to a difference or range between two temperatures. It is named after the Swedish astronomer Anders Celsius (1701–1744), who proposed the first version of it in 1742. The unit was called ''centigrade'' in several languages (from the Latin ''centum'', which means 100, and ''gradus'', which means steps) for many years. In 1948, the International Committee for Weights and Measures renamed it to honor Celsius and also to rem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biofilm
A biofilm is a Syntrophy, syntrophic Microbial consortium, community of microorganisms in which cell (biology), cells cell adhesion, stick to each other and often also to a surface. These adherent cells become embedded within a slimy extracellular matrix that is composed of extracellular polymeric substances (EPSs). The cells within the biofilm produce the EPS components, which are typically a polymeric combination of extracellular polysaccharides, proteins, lipids and DNA. Because they have a three-dimensional structure and represent a community lifestyle for microorganisms, they have been metaphorically described as "cities for microbes". Biofilms may form on living (biotic) or non-living (abiotic) surfaces and can be common in natural, industrial, and hospital settings. They may constitute a microbiome or be a portion of it. The microbial cells growing in a biofilm are physiology, physiologically distinct from planktonic cells of the same organism, which, by contrast, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
