Psycho

Hello everyone~ I have a burning question. I was studying and came across this reduction/oxidation example under gluconeogenesis topic. The book stated that: NADH----> NAD+ is reduction and NAD+ ------> NADH is oxidation. I am very confused because I thought opposite. I thought that is the H is lost in NADH, that is oxidation, as oxidation is loss of electrons (or oxygen). Can someone please clear this concept up of oxidation/reduction. Thank you.

You are right to say that NADH --> NAD+ is oxidation and visa versa reduction, it could be a typing error (they happen) or it could be that the NAD part is a coupled reaction to the main gluconeogenesis reaction which is what they are actually referring to.

Oxidation is the loss of electrons or an increase in oxidation state

Reduction is the gain of electrons or a decrease in oxidation state

Many biological reactions are redox reaction where one molecule is oxidise while another is reduced.

Thanks for the link.

 

1. If lactate is flowing through the small intestine into the colon then excreted, will there be a painful sensation similar to that of lactate build-up in skeletal muscle?

 

2. Fatty acids are allowed to enter the lacteals supplying the enterocytes as long as they are unsaturated. BTW, the excess energy requirement you describe is probably a good thing as it would force the body to increase it's metabolism and burn even more fat. The source of energy for this are unsaturated fatty acids from food as well as any fatty acids resulting from lipolysis of the visceral adipose tissue.

1. I imagine it wouldn't be as bad, but I don't think you will feel great either it is acid in a sensitive area of the body after all, it might have a similar sensation to acid reflux, not great.

2. Do you have a transport pathway that allows selective uptake of unsaturated fats and not saturated ones?

The body wouldn't increase its metabolism, it would stay the same. What happens when you aren't obese any more, you seem to be completely missing the point of if the system is effective the person would end up dead, there are also essential fatty acids that can't be created or are they also going to be magically selectively transported while others aren't.

The only successful way currently to achieve this would be as an embryo and the child would end up dead due to malnutrition, or on a ridiculous diet even though they haven't even had a chance to get obese.

The whole idea massively over complicates the idea, people should just go for a walk.

Isn't the whole idea of Wikipedia to get intellectuals in the field to write the articles to the highest level and therefore this should just be added to Wikipedia in the first place to make it easily available rather than placing it on a separate website seemingly for the sake of provenance.

Sorry, "organelle" maybe the wrong term to use here.

 

Perhaps a "secondary" enterocyte could be engineered to do that aforementioned tasks. These secondary enterocytes could pair to the primary [natural & already-existing] enterocytes in the small intestine and do the tasks of:

 

1. Fermenting glucose, galactose, and fructose to lactate -- without letting any of these molecules enter the primary enterocytes.

2. Re-routing glycerol, cholesterol, lactate, and saturated fatty acids back into the small intestine to be excreted in the stools via the colon.

3. Allow the entry of other nutrients [including fat-soluble vitamins and unsaturated fatty acids] into the primary enterocytes.

 

If this worked out, what would be the disadvantages that I haven't spoken of yet?

Ignoring the fact that it is even harder to add a "cell type" to a system than it is to add an organelle to a cell.

1. What do you mean by fermenting, humans cells don't ferment things, glycolysis breaks down sugars to pyruvate and then it is hydrolysed to lactate and this isn't a good idea as it pertains pumping acid into your small intestine, sprint down the road and ask me if you want the feeling in your muscles to be in your abdomen every time you eat a burger.

2/3. How do allow the entry of fat soluble vitamins without allowing in fat? The only solution would be to constantly cycle it in and out of these cells all the way through the small intestine to allow fat soluble vitamin uptake, which would take so much energy that considering you are no longer getting any of a primary important energy source (fat) would increase rates of malnutrition.

Paper on Vitamin A absorption - Just read the paragraph on "Intestinal Absorption of Retinol"

Where is this assertion that humans cannot eat raw meat coming from? Can anyone support it with anything but "it's just common knowledge"?

The fact that you can't in most circumstances (without becoming ill) due to the risk bacterial and parasitic infection, my question was purely hypothetical removing these factors to understand if that is the only reason or if it is due to the underlying chemistry.

Aged meat is aged in preservatives such as salt or others normally as to stop bacterial or parasitic infection so that really isn't a good example, also with fish it isn't a good comparison as they live within salt water which naturally kills bacteria that could successfully colonise humans.

Actually they are undesirable. See below.

 

 

 

Incorrect.

 

Note that this hypothetical system of organelles *does* allow unsaturated fatty acids and fat-soluble vitamins to pass into the enterocytes. However, it selectively filters out the unwanted lipids -- cholesterol, glycerol, and saturated fatty acids. These "fatty wastes" are then pumped back into the small intestine and finally excreted in the stools via the colon -- spelling the end of constipation as we know it.

 

We don't need "fatty wastes", as our bodies are fully-capable of producing them [a process which helps consume calories that would other turn into adipose].

Wait so you want to genetically engineer new organelles into our cells?

I thought you were actually talking about doing something practical, ethically viable and possible in the next 50 years.

Think someone needs to conclusively figure out how proteins are directed to organelles for processing before you start making artificial organelles, you have kind of put the cart before the horse, and the horse is a sheep and the wheel hasn't been invented yet.

This was posted by atinymonkey 7 years ago to the day. On this same day, he was involved in a fatal late afternoon spinally compressed skiing accident. It was a terrible tragedy, but he did pop nicely into the coffin.

 

We miss you awfully, cheeky one!

Bah, I can't help it if people bump 7 year old posts with pointless comments.

1. I'm a biology major @ Cal Poly Pomona

 

2. Why not make a method in which all molecules of glucose, fructose, galactose, glycerol, cholesterol, & saturated fatty acids -- regardless of their concentrations in the given meal -- will fail completely to be absorbed into the enterocytes?

 

3. This isn't about stopping the absorption of all nutrients, just the undesirable ones -- such as what is mentioned in #2

Well point 2 and 3 are contradictory, glucose, fructose, galactose, glycerol, cholesterol, & saturated fatty acids, aren't undesirable.

If you stop fatty acid absorption you wouldn't gain any vitamin A and would go blind and this is just one of many examples of why they aren't bad, i'll take some statins over being blind any day of the week.

I will ask a simplified question.

Why can't the body digest (sterile) raw meat properly? (or can it?)

Assume it's a magic sterilisation process that doesn't use heat, pressure or degrading radiation.

Surely acid hydrolysis from HCl, as well as enzymatic breakdown (pepsin, trypsin) doesn't require a cooked substrate to be effective?

Or is it purely the fact that the meat is only kept in the stomach for around 3-4 hours and therefore full catalysis doesn't have time to occur? This would of course lead to large particles still being present causing an obstruction or hindrance that may cause pain as well as a lack of nutrition being received due to ineffective release of amino acids.

I briefly read your idea, which seemed vastly over complicated, what is your field of expertise?

Really all you need is bacteria which breakdown fats within the small intestine, if bacteria within the intestines can be engineered to break down 20% of the saturated fat consumed to unsaturated/poly-unsaturated fat that will reduce the energy levels of the absorbed compounds and therefore the energy received by the body as well as the level of LDLP created, therefore causing the body to create a more sustainable balance.

It isn't about completely stopping the absorption of the nutrients as this will lead to people starving from a lack of them; A sustainable approach is necessary.

If you ski, it's quite an important thing to remember as the risk of injury to the spine increases the longer you are out for (as the spine is compressed and less flexible).

Have you got any source for that information? Considering the fact that a good skier should be skiing the fall-line and not even moving their upper body by keeping a strong core, really the spine shouldn't be moving at all if skiing correctly. The reason for more injuries at the end of the day is over excursion causing a lose of technique which is increased by worsening conditions at the end of the day (slush, moguls, drunks) which causes crashes, but not directly related to spine compression as any terrain anomalies are absorbed by your legs.

In my 16 years skiing I can't think of anyone who has hurt/damaged their spine in the process of skiing (unless in a crash).

However, I agree with your assertion about compression of the spin occurring while awake and decompression occurring while asleep.

It isn't a mutation, you are correct, trisomy can happen in the case of any chromosome number however the embryo in most eventualities isn't viable.

The remaining DNA isn't mutated the issues are caused by there being much of it.

Mutation is defined by a changing in the bases (ACTG) within the DNA, this can be a single base change, large segment movement or deletion.

Thank you both for taking the time to reply. I don't think i understand the Punnett square correctly. Im looking at the wiki page on this and im not sure how an organism can both have Bb alleles at the same time. If my parents both have dry earwax i thought this meant both my parent have B alleles only, or do they also carry the ressessive gene, b.

 

Im going to have to research the subject a little better.

Primarily what he is saying is that your parents are Bb x Bb (one version of each) and therefore 1/4 of the time their child will be bb (You)

BB = 1/4 = Wet

Bb = 1/2 = Wet

bb = 1/4 = Dry

So if they had 100 children 75 (BB and Bb) would have wet ear wax and 25 (bb) would have dry. Also 50 (Bb) would have the ability to pass on dry ear wax while having wet ear wax and the 25 (bb) would have to pass on an allele for dry ear wax.

"Is it possible for the body to make new compounds?"

Answer: No, it can't even make all the essential compounds it needs they have to be consumed (essential amino acids), conversely the body can adapt to acknowledge and destroy unknown compounds by making antibodies (the adaptive immune system) but that is really just rearranging a finite set of known compounds to make a seemingly infinite number of different structures

"is it possible for the body to evolve so quickly as to make new compounds on an individual basis"

No, the body is given what it gets, I don't really see why it would want to either other than in a defensive role, however it might be nice to sweat Armani Code save me some cash.

"Fast" evolution is more the forté of bacteria such as E. coli and even then it is not so much due to speed and rather due to quantity of individuals in a system.

"Eastern Medicine" is generally useless as anything that worked is now call "Medicine" and is purified into a handy pill so we don't have to boil some weeds into a paste.

I don't really understand the whole american system, so don't really know what a senior is (I thought it was to do with highschool) but from the sounds of it you are in the final year of a sociology degree, you won't be able to go straight into a PHD from that basis, as to be honest you won't have a clue what you are doing, what would be the best option if you can get a place to do a Masters in Molecular Biology, Genetics or something similar and this will though not be specific for your interests of ageing will teach you about cancer, genetic diseases, how they occur and the many fundamental pathways that are important, as well as how way they go wrong (hence ageing).

I am currently studying a MSc in Genetic manipulation but the requirements to get on the course was a BSc in a related science, biology, chemistry or maths etc., so I am not sure Sociology would be applicable but I can't be certain.

I ordered a microscope that was sent out via UPS 5 days ago. It was last scanned by UPS 3 days ago at a location ( @ 30 miles away) 3 days ago. When I called UPS to ask where the mic was, they said it was missing and I should contact Amscope. When I told Amscope, they said there was no problem!

 

Mic is still missing.

So, I do not recommend Amscope.

I am starting to think they are a scam.

That is nothing to do with Amscope, UPS have lost your package in transit and are liable for it if you have insurance on the postage, I would get in contact with UPS especially since you have seen it on their system.

The chromosomes are always held as chromosomes they are just condensed from there free form to the compact form, chromatin. When the chromatin is broken down the chromosomes are set free to allow them to divide and allow recombination to occur, at no point does the chromatid ever come apart completely and as only homologous DNA can recombine and the whole method of mitosis is control by microtubules attached to the centromere it is all kept quite ordered.

The only partitioning that happens is moving the chromosomes that have been freed from the histones.

bacterial degradation pre cooking can leave harmful toxins that may not be eliminated by cooking.

 

at best this just means the food tastes awful, at worst it could kill you if consume enough of it.

 

on the plus side, if properly cooked, you won't get a microbial caused illness, just poisoned.

Indeed this is true, though it is more commonly thought of as a problem with fungi leaving the toxic chemicals however bacteria can form endospores which are highly resistant to destruction.

Where did you get this well-known fact? Oxygenated hemoglobin is red in color. It is deoxygenated hemoglobin that is blue.

Deoxygenated haem isn't actually blue either it is just a dark reddy colour it is the just veins tissues that make it look blue.

But that is really beside the point as the colour of haem in blood is due to the oxidation state of the Fe and nothing to do with the oxygen.

It is stated that we share 98% of our DNA with apes. If our DNA is 90% bacteria DNA leaving us with only 10% then how is 98% shared with an ape?

Do you have a citation where it says 90% of our DNA is the same as bacteria as I don't believe that to be true.

So, could we say that in a closed system that H20 does not dissociate?

No, as in a theoretical closed system there would be no energy loss or gain either, the dissociation would remain constant with different water molecules dissociating in the same manner as normal as the energy level would remain constant.

The funny thing is that's all results I've got. We separated gelatine and glucose, and described how much of each present in the tubes using the scale from 1 to 5. That was it. Now we need to write a proper scientific paper about this experiment.

I don't understand how can I improve that experiment but I thought it's because I'm stupid

It doesn't matter that they are all the results you have got, the idea of an improvement is to make you data better, whether or not you can actually do the additional work or not, as in the real scientific world presuming the equipment was available you would.

You can quite easily add extra steps to an experiment using different equipment and it still be one experiment, for example how would you find out how much of each of the products you have or there purity or the percentage yield and then how would you improve these factor once you have established what they are.

One obvious way to improve your experiment is to give meaningful results, currently your graph doesn't show anything other than they have separated, how could you change that?

Then how do you explain Pevensey castle, the site of the Battle of Hastings in 1066 ? Just about as far South as you can get in England and originally built by the Romans AD 290 on a peninsula, where the sea once washed against its walls, it is now over a mile inland, and nearby Hailsham at that time also on the coast, is now over 6 miles inland. This would seem to be both inconsistent with the South sinking and sea levels rising over the past 2,000 years !

 

Perhaps it’s also worth mentioning the icecap did in fact extend to the South coast of England where the glaciers carved out the smooth chalk sedimentary rocks now known as the South Downs

That really isn't how the south downs formed at all, they were originally created in a shallow sea 60 million years ago from dead crustatations as all chalk is in a shallow sea over time erosion destroyed the centre of the rock formation separating the north and south downs and leaving a flat clay area known as the wield in the middle.

As for Pevensey castle it is obvious what happened there, longshort drift changed the coast line separating the large marsh area from the sea and stopping the tidal effect, the sea only ever got to the castle at high tide anyway it was always that far in land just originally marshland that was flooded by the sea separated it where as now due to this effect no longer happening the land has dried up to form what is most likely fertile farm land.

More to the point if the ice caps melt and the heat absorption will be greater increasing the water temperature across the globe which will further increase year on year meaning less snow falls and sea ice forms creating a positive feedback loop. Not to mention the increased probabilities of hurricanes which you would think would make the USA care more.

Water melon, anyone want to claim that isn't a food and you couldn't live off it without drinking water, because then your just going to look like a fool.

Yes if you are stuck in a forest somewhere you need to drink water, but if I am sitting in front of the TV munching 3 water melons a day I really don't.

People who run survival course are not scientists or doctors, they just have experience in what they do, not metabolism or molecular understanding of food structures and breakdown.

They aren't expecting you to have a water melon or tons of fruit with you, you are going to have high carbohydrate foods, with fairly high salt and protein content as that is what you need and water does need to be consumed in large amounts as not to get dehydrated through the physical exertion due to the activities you are doing.