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In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation, or heat. [3]
Cellulase (EC 3.2.1.4; systematic name 4-β-D-glucan 4-glucanohydrolase) is any of several enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze cellulolysis, the decomposition of cellulose and of some related polysaccharides: Endohydrolysis of (1→4)-β- D -glucosidic linkages in cellulose, lichenin and cereal β- D -glucan.
The photosynthetic efficiency is the fraction of light energy converted into chemical energy during photosynthesis in green plants and algae. Photosynthesis can be described by the simplified chemical reaction. 6 H 2 O + 6 CO 2 + energy → C 6 H 12 O 6 + 6 O 2. where C 6 H 12 O 6 is glucose (which is subsequently transformed into other sugars ...
Photosynthesis (/ ˌfoʊtəˈsɪnθəsɪs / FOH-tə-SINTH-ə-sis) [ 1 ] is a system of biological processes by which photosynthetic organisms, such as most plants, algae, and cyanobacteria, convert light energy, typically from sunlight, into the chemical energy necessary to fuel their metabolism.
Protein anabolism is the process by which proteins are formed from amino acids. It relies on five processes: amino acid synthesis, transcription, translation, post translational modifications, and protein folding. Proteins are made from amino acids. In humans, some amino acids can be synthesized using already existing intermediates.
Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight. Glucose is used by plants to make cellulose—the most abundant carbohydrate in the world—for use in cell walls, and by all living organisms to make adenosine triphosphate (ATP), which is used by the cell as energy ...
A polyphenol antioxidant is a hypothesized type of antioxidant studied in vitro. Numbering over 4,000 distinct chemical structures mostly from plants, such polyphenols have not been demonstrated to be antioxidants in vivo. [1][2][3] In vitro at high experimental doses, polyphenols may affect cell-to-cell signaling, receptor sensitivity ...
Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. [4] The most common form of casein is sodium caseinate , which is a very efficient emulsifier. [ 3 ] [ 5 ] Casein is secreted into milk from mammary cells in the form of colloidal casein micelles , a type of biomolecular condensate .