Differentiation of food vacuolar membranes during
The origin and differentiation of Tetrahymena pyriformis food vacuolar membranes has been studied by freeze-fracture electron microscopy. By measuring the temperature needed to induce the onset of lipid phase separation (as inferred by the appearance of particle-free regions in replicas) and calculating the changes in average intramembrane particle distribution a distinct modification of the
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Biology Lab Final Material Lab 9 Intracellular Digestion
Start studying Biology Lab Final Material Lab 9 Intracellular Digestion. Learn vocabulary terms and more with flashcards games and other study tools.
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The Relationship Between Energy-Dependent Phagocytosis
The increased rate of oxygen uptake was caused by phagocytosis itself as shown by comparing the rates of respiration of a Tetrahymena mutant exposed to particles at the permissive or restrictive temperatures for food vacuole formation.
Get PriceThe effect of temperature on food vacuole formation by
From Figure 3 it is clear that the effect of temperature does indeed increase food vacuole formation in T. thermophila. This is most evident in the first five minute interval where the 95 confidence intervals for the mean number of food vacuoles do not overlap for any of the treatments.
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A protein appears involved in formation of food vacuoles this fits the pattern for endocytosis described in recent reviews. Pseudodiaptomus pelagicus to determine the effects of temperature
Get Priceo6 THE PHYSIOLOGY OF CONTRACTILE VACUOLES
contractile vacuole this probably is the chief means in most fresh-water Protozoa. There is also some loss of water by extrusion of food vacuoles at the close of their digestive cycles. I VorticeUa n according to Mast Bowen (1944) the amount of water lost in spent food vacuoles does not fall far short of that which was taken up
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Food vacuole biology Britannica
Other articles where Food vacuole is discussed amoeba The endoplasm contains food vacuoles a granular nucleus and a clear contractile vacuole. The amoeba has no mouth or anus food is taken in and material excreted at any point on the cell surface. During feeding extensions of cytoplasm flow around food particles surrounding them and forming a
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Differentiation of food vacuolar membranes during
Nov 01 1977 · This exposure to low temperature caused an equal effect in vacuoles formed before during or after the temperature shift-down. Normal changes in the properties of the vacuolar membrane may have some bearing on its programmed sequence of fusion reactions.
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The effect of temperature on the rate of food vacuole
The Expedition Phagocytosis and the formation of food vacuoles are essential processes involved in the growth and development of Tetrahymena thermophila populations. Temperature has an effect on both membrane fluidity and the rate of protein synthesis which ultimately influence the efficiency of phagocytosis.
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(PDF) Differentiation of food vacuolar membranes during
The effect of temperature upon the rate of vacuole formation was determined by shifting a 7-ml aliquot of logarithmic-phase cells from their growth temperature to
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Article
average number of food vacuoles per Tetrahymena in a linear trend as found in the Carpenter-Boesch experiment (4). We found that the increase in the amount of time exposed to India ink did in fact increase the number of food vacuoles per Tetrahymena at a rate of 0.5 food vacuoles per minute for the first 20 minutes.
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The Effect of Temperature on Food Vacuole Formation in
Our null hypothesis states that there is no change in vacuole production due to temperature change. Next our first alternative hypothesis states that vacuole production will be highest at 30°C. Lastly our second alternative hypothesis states that food vacuole production will be highest at 10°C.
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Food vacuole formation in the culture life of Paramecium
Fig. 1Rate of food vacuole formation in mating type I and mating type II cells during culture life up to the early stationary phase of growth. The rate of food vacuole formation was determined by dividing by 10 the number of labelled food vacuoles formed in 10 min (data from Table I). Figure la synclone a Figure lb synclone b
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The effect of hyper-osmotic stress on food vacuole
The ability of Paramecium tetraurelia and Paramecium calkinsi to form food vacuoles under severe hyper-osmotic stress was compared.P. tetraurelia shows some moderate acclimation of the feeding mechanism to hyper-osmotic stress but P. calkinsi has a much wider tolerance and can form food vacuoles under conditions of salinity stress it would rarely encounter in nature.
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Modeling Bacillus cereus Growth and Cereulide Formation in
This study describes the simultaneous Bacillus cereus growth and cereulide formation in culture medium and cereal- dairy- meat- and vegetable-based food matrices. First bacterial growth experiments were carried out under a wide range of temperatures (from 9 to 45°C) using the emetic reference strain F4810/72 in the above-mentioned matrices.
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o6 THE PHYSIOLOGY OF CONTRACTILE VACUOLES
contractile vacuole this probably is the chief means in most fresh-water Protozoa. There is also some loss of water by extrusion of food vacuoles at the close of their digestive cycles. I VorticeUa n according to Mast Bowen (1944) the amount of water lost in spent food vacuoles does not fall far short of that which was taken up
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The Effect of pH on Food-Vacuole Formation in Paramecium
THE EFFECT OF pH ON FOOD-VACUOLE FORMATION IN PARAMECIUM (Four figures) J. WARREN LEE Zoilogical Laboratories State University of Iowa THE THE effect of pH on the reproduction of ciliates has been the subject of many investigations but the effect of pH on food-vacuole formation has been investi- gated only for Colpidium (Mills I93I).
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o6 THE PHYSIOLOGY OF CONTRACTILE VACUOLES
contractile vacuole this probably is the chief means in most fresh-water Protozoa. There is also some loss of water by extrusion of food vacuoles at the close of their digestive cycles. I VorticeUa n according to Mast Bowen (1944) the amount of water lost in spent food vacuoles does not fall far short of that which was taken up
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DIFFERENTIATION OF FOOD VACUOLAR MEMBRANES
The effect of temperature upon the rate of vacuole formation was determined by shifting a 7-ml aliquot of logarithmic-phase cells from their growth temperature to the test temperature over a 10-min period. Samples were fixed with formaldehyde for microscope examination at
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Effect of food concentration on digestion and vacuole
In general it is known that rate of vacuole formation is a function of temperature food particle size the species in question and its physiological state (Muller etal. 1965 Nisbet 1984 Sherr et al. 1988 Capriulo 1990). The stimuli responsible for separation of endocytotic vacuoles from
Get PriceDifferentiation of food vacuolar membranes during
The origin and differentiation of Tetrahymena pyriformis food vacuolar membranes has been studied by freeze-fracture electron microscopy. By measuring the temperature needed to induce the onset of lipid phase separation (as inferred by the appearance of particle-free regions in replicas) and calculating the changes in average intramembrane particle distribution a distinct modification of the
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Growth requirements of a new food-vacuole-less mutant of
Oct 01 1988 · The altered growth saltsmedium 1 atthepermissivetemperatureof28° which requirements of T.thermopbila NP 1 could reflect the temperature 118 G cells exhibit wildtype phenotype with respect missing food vacuolar function but they could also reflect to food vacuole formation. additional genetic damage to the original mutagenized
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Article
average number of food vacuoles per Tetrahymena in a linear trend as found in the Carpenter-Boesch experiment (4). We found that the increase in the amount of time exposed to India ink did in fact increase the number of food vacuoles per Tetrahymena at a rate of 0.5 food vacuoles per minute for the first 20 minutes.
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On Food Vacuoles in Tetrahymena pyriformis GLNILSSON
The following problems concerning food vacuoles were studied by in vivo observations of Tetrahymena (A) Formation of food vacuoles . The process may be divided into 4 stages. Stage 1—gradual growth of the limiting membrane of the open food vacuole (of short duration). Stage 2—"filling up" of the fully expanded vacuole (of long duration).
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Mutants of Tetrahymena thermophila with temperature
Dec 01 1979 · RESULTS Food vacuole formation after temperature shifts Wild-type cells multiply and form food vacuoles at all temperatures studied (fig. 1). The optimum growth temperature is be- tween 32 and 38 and the capacity to form food vacuoles increases with the incubation temperature from an average of 0.4 vac/min at 22 to an average of 1.1 vac/min at 40.
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Growth requirements of a new food-vacuole-less mutant of
Oct 01 1988 · The altered growth saltsmedium 1 atthepermissivetemperatureof28° which requirements of T.thermopbila NP 1 could reflect the temperature 118 G cells exhibit wildtype phenotype with respect missing food vacuolar function but they could also reflect to food vacuole formation. additional genetic damage to the original mutagenized
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Growth requirements of a new food-vacuole-less mutant of
Oct 01 1988 · The altered growth saltsmedium 1 atthepermissivetemperatureof28° which requirements of T.thermopbila NP 1 could reflect the temperature 118 G cells exhibit wildtype phenotype with respect missing food vacuolar function but they could also reflect to food vacuole formation. additional genetic damage to the original mutagenized
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On the role of food vacuole formation in the uptake of
Nov 01 1973 · Moreover since food vacuoles can be induced at will by the addition of nutritively inert material 6 7 8 10 we can now study the effect of food vacu- ole formation on the multiplication of cells in media in which different components in turn have been made limiting for growth.
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The effect of temperature on the rate of food vacuole
The effect of temperature on the rate of food vacuole formation in Tetrahymena thermophila. Milton Chan Ashley Pinter Ivneet Sohi Abstract Phagocytosis and the formation of food vacuoles are essential processes involved in the growth and development of Tetrahymena thermophila populations. Temperature has an effect on both membrane
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