Domanda del libro di testo
If you hold a salty cracker in your mouth long enough, it will begin to taste sweet. What is responsible for this change in taste?
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Ch. 5 - An Introduction to Carbohydrates
Freeman8th EditionBiological ScienceISBN: 9780138276263
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TOC.tableOfContents
- Ch. 1 - Biology: The Study of Life13
- Ch. 2 - Water and Carbon: The Chemical Basis of Life14
- Ch.3 - Protein Structure and Function10
- Ch.4 - Nucleic Acids and the RNA World10
- Ch. 5 - An Introduction to Carbohydrates10
- Ch. 6 - Lipids, Membranes, and the First Cells11
- Ch. 7 - Inside the Cell10
- Ch. 8 - Energy and Enzymes: An Introduction to Metabolism10
- Ch. 9 - Cellular Respiration and Fermentation11
- Ch. 10 - Photosynthesis12
- Ch. 11 - Cell-Cell Interactions12
- Ch. 12 - The Cell Cycle8
- Ch. 13 - Meiosis12
- Ch. 14 - Mendel and the Gene23
- Ch. 15 - DNA and the Gene: Synthesis and Repair15
- Ch. 16 - How Genes Work16
- Ch. 17 - Transcription, RNA Processing, and Translation16
- Ch. 18 - Control of Gene Expression in Bacteria16
- Ch. 19 - Control of Gene Expression in Eukaryotes12
- Ch. 20 - The Molecular Revolution: Biotechnology, Genomics, and New Frontiers15
- Ch. 21 - Genes, Development, and Evolution12
- Ch. 22 - Evolution by Natural Selection16
- Ch. 23 - Evolutionary Processes13
- Ch. 24 - Speciation15
- Ch. 25 - Phylogenies and the History of Life13
- Ch. 26 - Bacteria and Archaea15
- Ch. 27 - Diversification of Eukaryotes16
- Ch. 28 - Green Algae and Land Plants16
- Ch. 29 - Fungi18
- Ch. 30 - An Introduction to Animals9
- Ch. 31 - Protostome Animals15
- Ch. 32 - Deuterostome Animals17
- Ch. 33 - Viruses16
- Ch. 34 - Plant Form and Function16
- Ch. 35 - Water and Sugar Transport in Plants16
- Ch. 36 - Plant Nutrition13
- Ch. 37 - Plant Sensory Systems, Signals, and Responses16
- Ch. 38 - Flowering Plant Reproduction and Development16
- Ch. 39 - Animal Form and Function17
- Ch. 40 - Water and Electrolyte Balance in Animals16
- Ch. 41 - Animal Nutrition16
- Ch. 42 - Gas Exchange and Circulation16
- Ch. 43 - Animal Nervous Systems16
- Ch. 44 - Animal Sensory Systems16
- Ch. 45 - Animal Movement11
- Ch. 46 - Chemical Signals in Animals16
- Ch. 47 - Animal Reproduction and Development16
- Ch. 48 - The Immune System in Animals16
- Ch. 49 - An Introduction to Ecology15
- Ch. 50 - Behavioral Ecology16
- Ch. 51 - Population Ecology16
- Ch. 52 - Community Ecology20
- Ch. 53 - Ecosystems and Global Ecology17
- Ch. 54 - Biodiversity and Conservation Ecology18
Freeman8th EditionBiological ScienceISBN: 9780138276263Non è quello che usi tu?Cambia libro di testo
Capitolo 5, Problema 8
Lysozyme, an enzyme found in human saliva, tears, and other secretions, catalyzes the hydrolysis of the β-1,4-glycosidic linkages in peptidoglycan. Predict the effect of this enzyme on bacteria and how it may be involved in human health.
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Understand the role of lysozyme: Lysozyme is an enzyme that catalyzes the hydrolysis of β-1,4-glycosidic linkages in peptidoglycan, which is a major component of bacterial cell walls, particularly in Gram-positive bacteria.
Explore the structure of peptidoglycan: Peptidoglycan is a polymer consisting of sugars and amino acids that forms a mesh-like layer outside the plasma membrane of most bacteria, providing structural support and protection.
Analyze the effect of lysozyme on bacteria: By breaking down the β-1,4-glycosidic linkages in peptidoglycan, lysozyme weakens the bacterial cell wall, leading to cell lysis and death, especially in Gram-positive bacteria.
Consider the implications for human health: Lysozyme is part of the innate immune system, providing a first line of defense against bacterial infections by targeting and destroying bacteria before they can cause harm.
Reflect on the broader significance: The presence of lysozyme in human secretions like saliva and tears helps protect against bacterial invasion, contributing to overall health and preventing infections.
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Lysozyme Function
Lysozyme is an enzyme that catalyzes the hydrolysis of β-1,4-glycosidic linkages in peptidoglycan, a major component of bacterial cell walls. By breaking these bonds, lysozyme weakens the structural integrity of the bacterial cell wall, leading to cell lysis and death, particularly in Gram-positive bacteria.
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06:04
Functional Groups
Peptidoglycan Structure
Peptidoglycan is a polymer consisting of sugars and amino acids that forms a mesh-like layer outside the plasma membrane of most bacteria, providing structural support and shape. The β-1,4-glycosidic linkages connect N-acetylglucosamine and N-acetylmuramic acid, which are targeted by lysozyme, compromising the cell wall's strength.
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01:58Peptidoglycan
Role in Human Health
Lysozyme plays a crucial role in human health by serving as a natural defense mechanism against bacterial infections. Found in secretions like saliva and tears, it helps protect mucosal surfaces by breaking down bacterial cell walls, thus preventing the colonization and spread of potentially harmful bacteria.
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02:58The Human Population
Pratica correlata
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Galactosemia is a potentially fatal disease that occurs in humans who lack the enzyme that converts galactose to glucose. If you were a physician treating a person with this disease, which of the following would you have them exclude from their diet?
a. Maltose
b. Starch
c. Mannose
d. Lactose
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Domanda del libro di testo
Contrast the structure of glycogen and chitin in terms of their monosaccharides, glycosidic linkages, and interactions between polysaccharide chains.
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Domanda del libro di testo
Which of the differences listed here could be found among molecules of the same monosaccharide? Select True or False for each statement.
T/F There is a difference in the orientation of a hydroxyl group in the ring form.
T/F There is a difference in the number of carbons.
T/F There is a difference in the position of the carbonyl group in the linear form.
T/F There is a difference in the overall shape of the molecule—one is a ring and the other is linear.
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Domanda del libro di testo
Although cellulose and starch are identical in terms of stored chemical energy, our ability to harvest the energy from these two polysaccharides differs considerably. What is responsible for this difference?
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