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The dynamic lengthening and shortening of spindle microtubules, through a process known as dynamic instability determines to a large extent the shape of the mitotic spindle and promotes the proper alignment of chromosomes at the spindle midzone. Microtubule-associated proteins (MAPs) associate with microtubules at the midzone and the spindle ...
The spindle pole body (SPB) is the microtubule organizing center in yeast cells, functionally equivalent to the centrosome. Unlike the centrosome the SPB does not contain centrioles. The SPB organises the microtubule cytoskeleton which plays many roles in the cell. It is important for organising the spindle and thus in cell division.
Microtubule and tubulin metrics [1]. Microtubules are polymers of tubulin that form part of the cytoskeleton and provide structure and shape to eukaryotic cells. Microtubules can be as long as 50 micrometres, as wide as 23 to 27 nm [2] and have an inner diameter between 11 and 15 nm. [3]
When you're baking cakes and brownies and the recipe directions tell you to add oil, which one do you reach for? Vegetable oil, canola oil and corn oil are among the most common and affordable ...
[1] [2] [3] The central spindle is widely regarded as a key regulating center for cytokinesis, recruiting proteins for successful cleavage furrow positioning and membrane abscission. For these important roles to be achieved successfully the central spindle has to be carefully regulated to control the size of the overlap region, the alignment of ...
Spindle oils are a type of low-viscosity mineral oil marketed for use in lubrication of high-speed machine spindles. [1] Spindle oil is free from gumming properties. [2] Since the viscosity is so low that the oil runs off the surface of the spindle during shut-down periods, the spindle oil may be doped with additives that prevent rusting.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent —such as corn starch , potato starch or tricalcium phosphate [ 1 ] [ 2 ] —to absorb moisture, prevent clumping, and improve flow.