Biology

Can anyone tell me what this is. Growing on screens in yard. Seems to have hairlike stem with white pinhead at end.

Hi everyone. I would like to begin this post by explaining what I know (or think I know). 1. Fat is stored in fat cells. 2. Fat cells are not actually made of fat. (An "empty" fat cell contains no fat.) 3. When the body needs to extract energy from fat, it gets released from fat cells and then gets "burned" in whichever cells need the energy. 4. Fat is oily/waxy in nature. Basically, I would like to know the answer to the following six questions: 1. When fat enters the cells that need the energy, is it still in an oily/waxy form? 2. I rather expect that the fat is not burned in exactly the same way as it would be if it was on fire. …

I saw a video from the Myth Busters team. They placed a plant within a small room they built with plywood and hooked it up to an external polygraph machine. They then ran various runs where they would think of hurting the plant. The polygraph spiked each time anger was projected at the plant. They debunked the myth but provided no reasonable explanation as to what was causing the polygraph to spike at the exact moment anger was projected at it. Could this be proof life can sense energy from other life? How would you go about confirming energy from emotions can reach that far outside the body? What are your own personal theories surrounding these experiments?

I always use it to wipe down my phone screen, computer keyboard, gym headphones, sometimes my counter top. etc. but I never really knew if it actually did anything lol I do this because my mom used to. She used to always wipe things down with 70 percent isopropyl alcohol because she said it killed germs or removed bacteria

My question is, if you use the track-dilution method for plating, what is the statistically significant minimum number of CFU you can use? Is it 25-30 as well? Or less? Thank you!

Hi Everyone I have looked at a 160g packet of sliced roast chicken from Sainsbury's and it says that half a pack contains the following: Fat: 1.3g Carbohydrates: <0.5g Fibre: <0.5g Protein: 22.3g From the above data, I have calculated that 69.25% of the sliced roast chicken is neither fat, carbohydrates, fibre or protein. Does anyone here know what the 69.25% consists of? Thank you very much. Kind regards Tim

Looking for info on psychology experiment that i read sometime ago. The experiment was conducted amongst 2 or 3 groups of adults where asked to do something before entering a room, wait for period of time before asking them a series of questions. One group was asked to fast before they wait in a room, other group were asked to eat until they are full. I am trying to find the results of the experiment again. Thanks alot!!

Guys, when we are young as a child our organs are smaller and then as we hit puberty, our organs become bigger. What causes this change? The release of growth hormone from the glands designed in our DNA. And then puberty stops and we age again from 18 to 19 and so on. Again, aging is designed in the DNA. If we could use crispr to swap out the strands of DNA that result in aging, we can stop our current age. It is designed to upshift or downshift the epigenome based on a hormone that ages you from 29 day 1 to 29 day 2. But is this hormone important? Well, you are not that much different from 29 day 1 to 29 day 2, so why age? Just stop all shifts

I've heard that Visine is applicable as a colorless, tasteless poison. I've also heard that this is simply an urban legend. I'm not about to test this one myself but if anyone knows for sure, please let me know. I am curious to see if CSI used an urban legend.

I have noticed that fruits native to tropical or sub tropical regions ( eg figs, dates, melons, peaches, bananas ) are generally much sweeter than fruits from temperate regions (eg apples, pears, gooseberries, blackberries...) Can anyone suggest good reasons for this? 1) is there any evolutionary advantage? 2) Is it simply the extra sunshine?

I don't suppose it is, but as the title suggests, can the human guts acid safely dissolve spider's silk if digested? I like to eat berries from the trees, when in season, and sometimes there may be some spider's silk in the general area. I know that it can withstand a lot of direct force/pressure for it's thickness, but how well does it fair when in stomach acid? Thanks!

I heard there was a statistic saying that 1 in 20 individuals have an extra pair of ribs or more. I'm wondering whether anybody knows why different people have different numbers of ribs? Could this be because of mutations (e.g. from exposures to radioactivity, excessive mobile phone use etc) through a changed more modern way of living? Why do some people have extra ribs?

Can anyone suggest why spring flowers, especially shrubs such as magnolia, amelanchier and cherry, are gone in a trice. But summer flowers eg hydrangea last much longer?

Could someone tell me what are these specks that are quickly moving about in the water droplet on my glasses? I can see them when i stare up at the ceiling with the light on, and the light is refracting through the droplet. Are these eye floaters I am seeing reflected, microscopic particles or lifeforms in the water that are being magnified by my glass lense? There are at least 30 or so viewable at any given moment, they move about in random movements, quickly and they disappear and reappear without a pattern. they are somewhat dark and see through but have a noticeable rainbow-like aura around them. They are about the size of this period -> .

Previously, I found that we can remain young by inserting a woman's ability to generate egg cells into our bodies, to blend the cells of the young with those of the person. This will replenish the youth of the individual and make them get younger, maybe ideally to the point of twenty five or so? ~ Obviously, this is truly sought? Maybe I will get a patent and grant for this notion? Then, the balance comes from your organ, built from nano bots, as, this is a new organ, which generates egg cells constantly, broken down and not classed as foreign, so as to not be identified and secreted, will be where they circulate in the blood stream and rejuvenate the other cell…

Kindly, recommend tools and software for a student in Bioinformatics.

For all the models i see. I notice that or either focus in the region of the brain that controls the limbs or either the aputated limb. However i notice that in the 2 case. The models dont try to get the information from the inside, but from the outside by using electrodes in the exterior. Ins't that less acurate, wouldnt be better to insert a device under the skin in order to retrieve the informaton? I also would like to know the process to move a part of the body works. How the information travel from my brain to the middle finger in order to raise it? For instance, the path to raise the middle finger is a unique path, in other words raising the indicator finger u…

So I got 2 questions here. 1. During replication, how does the DNA polymerase "read" the sequence and grab the correct counterpart? Is it because of the nature of the nucleotide, A attracts to T and C attracts to G? Or DNA polymerase actually has a way of grabbing the correct nucleotide? 2. There are free floating trophosphate nucleotides in the cell?

Let me ask you this, which is faster, respiration breaks down of CO2 or photosynthesis to produce O2. The answer seems to be the later. So we put like plants plug in front of our nose, each time we exhale CO2 from our lung it is converted by the nose plug to O2 and breathed back in. Could CO2 be converted in such a short time? Well since photosynthesis works faster than respiration, it should work

One notable difference between the races is IQ. It seems that race and IQ have some sort of connection to each other. Studies such as described here have shown a difference between IQ in races. Most notably, blacks have been shown to be less intelligent than whites overall, with an average IQ of 86, compared to the white IQ of 100.However blacks have their advantages too, as they are stronger and more athletic than other races. However, the differences do not appear to be a result of environmental factors. They seem to be related to genetics or ancestry. It could be that it has to do with the way that different populations develop in their respective geographical reg…

I found a bunch of these things moving on a blanket my cats sat on and put it on the microscope...this is what I saw...they are about 1-1.5mm long. Wonder what this could be and if there is something I need to do about it? TIA

So I am curious as to know how the enzyme "gets" to the right place for a reaction. To begin with, enzymes are free floating in a cell. Do they attract to the substract like a magnet and home in on them or how exactly do they move? I know I can't really picture this in a molecular scale, but how enzymes move has a lot to do with how a nanomachine could be designed.

I deciphered a very old document and I have like a million questions because its way over my head. 1) The cħ from Doctor of Medicine - What do you think that CH there means? 2) Tree cħ aryl hydrocarbon hydroxylase 3) YX I am this - What could YX be? 4) Cħab move - What could that stand for? Is Na[H] the way Mendel would write Sodium hydride? Thanks like I said its way over my head

Hi, I'm trying to work out how the cell removes and recycles proteins in the cell membrane, such as ion channels. I think it'll be by 'digestion' by lysosomes, but I spent hours last night searching for the actual mechanism/process by which they are physically removed from the membrane when the time comes, and I couldn't find anything. Even just a point in the right direction to the name of the process or a website with the info, rather than the answer would be greatly appreciated. Thanks guys. EDIT- the closest I have figured so far would be crinophagy, but I'm not sure if that is exactly right.

In my molecular biology class we performed an experiment where we tested the rates of alcohol fermentation by measuring the CO2 collected in the tops of the fermentation tubes of different sugar solutions. Our solutions we tested were: glucose, apple juice, sucralose (Splenda), aspartame (Equal), and a 1% starch solution. The glucose, apple juice, and aspartame were the only ones to show any signs of fermentation. Glucose produced the most, apple juice and aspartame averaged the same amount but apple juice began fermentation more quickly than aspartame. I'm now on the discussion portion of my report and I have absolutely no idea why aspartame fermented (in all …