La digestión es el proceso de transformación por hidrólisis de los alimentos en moléculas suficientemente pequeñas para que atraviesen la membrana plasmática por vía mecánica o química. [1] En este proceso participan en varios tipos de enzimas.. El aparato digestivo [2] es muy importante en la digestión, ya que los organismos heterótrofos dependen de fuentes …

A restriction enzyme, restriction endonuclease, REase, ENase or restrictase is an enzyme that cleaves DNA into fragments at or near specific recognition sites within molecules known as restriction sites. Restriction enzymes are one class of the broader endonuclease group of enzymes. Restriction enzymes are commonly classified into five types, which differ in their …

An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.Emulsions are part of a more general class of two-phase systems of matter called colloids.Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both phases, dispersed and …

The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as food.. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), …

Mucus (/ ˈ m j uː k ə s / MEW-kəs) is a slippery aqueous secretion produced by, and covering, mucous membranes.It is typically produced from cells found in mucous glands, although it may also originate from mixed glands, which contain both serous and mucous cells. It is a viscous colloid containing inorganic salts, antimicrobial enzymes (such as lysozymes), …

La cannelle est une épice constituée de l'écorce intérieure de certains arbres (les canneliers) de la famille des Lauracées.Toutes les parties de la plante étant aromatiques, l'épice englobe également les fleurs, les fruits et les déchets (appelés chips) de l'arbre, qu'ils soient entiers, écrasés ou moulus.. La plus connue et la meilleure des cannelles est celle issue du Cannelier ...

Phosphoric acid (orthophosphoric acid, monophosphoric acid or phosphoric(V) acid) is a colorless, odorless phosphorus-containing solid, and inorganic compound with the chemical formula H 3 P O 4.It is commonly encountered as an 85% aqueous solution, which is a colourless, odourless, and non-volatile syrupy liquid. It is a major industrial chemical, being a component …

Origen evolutivo. Parece que la aparición de seres pluricelulares con tubo digestivo desarrollado se remonta a más de 1600 millones de años atrás, si atendemos a la interpretación y a las dataciones de los descubrimientos de Rasmussen y colaboradores en las areniscas de Chorhat.. Existen fósiles que evidencian que ya en el periodo Vendiense, hace 570 millones de años, …

Mandarin orange fruits are small 40–80 millimetres (1.6–3.1 in). Their colour is orange, yellow-orange, or red-orange. The skin is thin and peels off easily. Their easiness to peel is an important advantage of mandarin oranges over other citrus fruits. Just like with other citrus fruits, the endocarp (inner flesh) is separated into segments, which in their turn consist of a large number …

Los sitios alostéricos son zonas de la enzima con capacidad de reconocer y unir determinadas moléculas en la célula. Las uniones a las que dan lugar son débiles y no covalentes, y generan un cambio en la conformación estructural de la enzima que repercute en el sitio activo, afectando así a la velocidad de reacción. [49] Las interacciones alostéricas pueden tanto inhibir como …