Thursday, February 2, 2012

Blast Gene Blog

Gene 1
Huntington is a disease gene linked to Huntington's disease, a neurodegenerative disorder characterized by loss of striatal neurons. This is thought to be caused by an expanded, unstable trinucleotide repeat in the huntingtin gene, which translates as a polyglutamine repeat in the protein product. A fairly broad range in the number of trinucleotide repeats has been identified in normal controls, and repeat numbers in excess of 40 have been described as pathological. The huntingtin locus is large, spanning 180 kb and consisting of 67 exons. The huntingtin gene is widely expressed and is required for normal development. It is expressed as 2 alternatively polyadenylated forms displaying different relative abundance in various fetal and adult tissues. The larger transcript is approximately 13.7 kb and is expressed predominantly in adult and fetal brain whereas the smaller transcript of approximately 10.3 kb is more widely expressed. The genetic defect leading to Huntington's disease may not necessarily eliminate transcription, but may confer a new property on the mRNA or alter the function of the protein. One candidate is the huntingtin-associated protein-1, highly expressed in brain, which has increased affinity for huntingtin protein with expanded polyglutamine repeats. This gene contains an upstream open reading frame in the 5' UTR that inhibits expression of the huntingtin gene product through translational repression. [provided by RefSeq, Jul 2008]


Gene 2
This gene encodes a protein that is one of the two components of elastic fibers. The encoded protein is rich in hydrophobic amino acids such as glycine and proline, which form mobile hydrophobic regions bounded by crosslinks between lysine residues. Deletions and mutations in this gene are associated with supravalvular aortic stenosis (SVAS) and autosomal dominant cutis laxa. Multiple transcript variants encoding different isoforms have been found for this gene. [provided by RefSeq, Jul 2008]


Gene 3
Alzheimer's disease (AD) patients with an inherited form of the disease carry mutations in the presenilin proteins (PSEN1 or PSEN2) or the amyloid precursor protein (APP). These disease-linked mutations result in increased production of the longer form of amyloid-beta (main component of amyloid deposits found in AD brains). Presenilins are postulated to regulate APP processing through their effects on gamma-secretase, an enzyme that cleaves APP. Also, it is thought that the presenilins are involved in the cleavage of the Notch receptor such that, they either directly regulate gamma-secretase activity, or themselves act are protease enzymes. Two alternatively spliced transcript variants encoding different isoforms of PSEN2 have been identified. [provided by RefSeq, Jul 2008]


Gene 4
Homo sapiens chromosome 7 genomic contig, GRCh37.p5 Primary Assembly
cystic fibrosis transmembrane conductance regulator


Gene 5
This gene encodes a member of the fibrillin family. The encoded protein is a large, extracellular matrix glycoprotein that serve as a structural component of 10-12 nm calcium-binding microfibrils. These microfibrils provide force bearing structural support in elastic and nonelastic connective tissue throughout the body. Mutations in this gene are associated with Marfan syndrome, isolated ectopia lentis, autosomal dominant Weill-Marchesani syndrome, MASS syndrome, and Shprintzen-Goldberg craniosynostosis syndrome. [provided by RefSeq, Jul 2008]


Gene 6
The protein encoded by this gene is a negative regulator of the cell cycle and was the first tumor suppressor gene found. The encoded protein also stabilizes constitutive heterochromatin to maintain the overall chromatin structure. The active, hypophosphorylated form of the protein binds transcription factor E2F1. Defects in this gene are a cause of childhood cancer retinoblastoma (RB), bladder cancer, and osteogenic sarcoma. [provided by RefSeq, Jul 2008]


Gene 7
Homo sapiens ATPase, Cu++ transporting, alpha polypeptide (ATP7A), mRNA Length=8488


Gene 8
The dystrophin gene is the largest gene found in nature, measuring 2.4 Mb. The gene was identified through a positional cloning approach, targeted at the isolation of the gene responsible for Duchenne (DMD) and Becker (BMD) Muscular Dystrophies. DMD is a recessive, fatal, X-linked disorder occurring at a frequency of about 1 in 3,500 new-born males. BMD is a milder allelic form. In general, DMD patients carry mutations which cause premature translation termination (nonsense or frame shift mutations), while in BMD patients dystrophin is reduced either in molecular weight (derived from in-frame deletions) or in expression level. The dystrophin gene is highly complex, containing at least eight independent, tissue-specific promoters and two polyA-addition sites. Furthermore, dystrophin RNA is differentially spliced, producing a range of different transcripts, encoding a large set of protein isoforms. Dystrophin (as encoded by the Dp427 transcripts) is a large, rod-like cytoskeletal protein which is found at the inner surface of muscle fibers. Dystrophin is part of the dystrophin-glycoprotein complex (DGC), which bridges the inner cytoskeleton (F-actin) and the extra-cellular matrix. [provided by RefSeq, Jul 2008]

Protein Synthesis


          The first stage of protein synthesis is transcription. The DNA helix is untwisted by the enzyme dna helixase. Then the DNA is split into two as the hydrogen bonds are broken between the complementary base pairs. Then a mRNA strand is made with complementary pairs. However this mRNA strand leaves the nucleus via the nuclear pores. 
          The second step of protein synthesis is translation. A small ribosomal subunit attaches to the bottom of the mRNA strand, and a large ribosomal subunit to the top of the mRNA. Then the synthesis can begin. For it to start the first codon (base triplet) must be methionine (AUG.) Then the anticodons on a tRNA with an amino acid comes into the large ribosome unit and matches with a codon.  This process repeats itself until it reaches a stop codon. Then the amino acid chain (polypeptide) is released into the cytoplasm as a protein when the ribosome and mRNA separate. This protein is in its primary structure (the arrangement.) It can then assume its secondary structure (alpha helix or beta pleated sheet.) Then tertiary 3d precise shape (globular of fibrous.)

Saturday, January 21, 2012

Pond Water

Use arrows to identify the microbes in the pond. You only need to pick 5 microbes on the picture, write their common names or phylum (group)
What is its size?

Where are they usually found in the pond?
Describe one feature that makes them interesting.
Although they are common, thy are usually not found in pound samples because they are towards the bottom of the pound.

How Chlorophyll Helps Plants Make Sugar

Photosynthesis is the process by which plant life converts solar energy into high energy-yielding molecules to be used by the cells as needed. Chlorophyll plays a primary role in this process. Chlorophyll is the green pigment found most plentiful inside the leaves of plants. It is located within chloroplasts, where photosynthesis takes place. Chlorophyll absorbs light and the energy from the light is transferred directly to the electrons in the chlorophyll molecule. The energy levels of these electrons are raised. The high energy level electrons enable the plants to use low energy raw materials to produce high energy sugars.

Fermentation Recipe

Timeframe: 1-4 weeks (or more)
Special Equipment:

  • Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
  • Plate that fits inside crock or bucket
  • One-gallon jug filled with water (or a scrubbed and boiled rock)
  • Cloth cover (like a pillowcase or towel)
Ingredients (for 1 gallon):
  • 2.2680 kg cabbage
  • 0.18 cup sea salt
Process:
  1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
  2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.
  3. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I’ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
  4. Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
  5. 5. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
  6. Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.
  7. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.
  8. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as “scum,” but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.
  9. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?
  10. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter. 

How Fermentation Cooks Food:

The critical ingredients for the fermentation process are:

Salt (sea salt)
Lack of oxygen
Cool temperature

Salting the food preserves the food and protects it from bacteria, so it doesn't spoil before it ferments ( use sea salt). Once the food is salted it needs to be kept in a cool place with minimal oxygen. Fermentation involves the breaking down of complex organic substances into simpler ones. The electrons are then passed to an organic molecule such as pyruvic acid. This results in the formation of a waste product that is excreted from the cell. Waste products formed , the substances vital to our utilization of fermentation. During lactic acid fermentation, the electrons released during glycolysis are passed to pyruvic acid to form two molecules of lactic acid. Fermentation preserves food because the bacterial growth reduces the pH of the food to a range where pathogenic and many spoilage organisms won't grow.

Image Detail

Osmosis Jones

How is the movie OSMOSIS JONES like your immune system?
- the animated film Osmosis Jones will find entertaining. However, the conversion of the immune system in a simple bacteria-busting COP is really an understatement. It would be better if antibody were treated as heroes (or heroines), because they constantly fight bacteria, viruses and micro-organisms to ensure that all systems of the body functioning at its peak. Without your healthy white blood cells, there is a chance that even the simple cold virus can be murder.

Similarities
-Osmosis Jones is like the blood cells in our body.  When viruses/ diseases come in, white blood cells are the ones that come to fend them off.
-The brain; or "mayor of the city" is the control system which alert the entire body. Their T.v. network is like your nerves that send signals to the entire body and tells it what is happening, it informs the cells to take action and kill the virus.
-The movie shows how the body takes action when something is detected in the body. when the egg was eaten or the oyster, the body tried to get rid of it by its defense. in this case, it was vomit and saliva came to get rid of the germs from the egg.
-All the parts of the body in the movie have the same functions as ones in real life


Differences 
-It is different because i don't think there would a city where the people; "cells" have their own personalities because cells do what they are assigned to. Also, i think the fact that there is only one virus is different.
-The situations in the movie are different from those in our real lives because our immune system cells are not shaped like humans, and neither are the rest of our cells
-There are no bacteria in our body holding parties and conferences, and our immune systems do not shoot down invaders
-It is highly unlikely that a cold pill will be able to fight off a deadly virus

Positive Effects of Fungi

Fungi use the decomposition process for food and, in the process, return nutrients to the soil, benefiting other living things. Fungi are the basis of many important medicines. The discovery of the antibiotic properties of the fungus penicillin changed medical history, reducing formerly serious infections such as strep to little more than minor nuisances. Some cancer drugs and the anti-rejection drug cyclosporin, which is used in organ transplant patients, come from fungi. Fermentation is another way fungi break down organic matter. In the fermentation process, yeasts break down sugars and produce a waste product. In the case of grain and grapes, the waste product is alcohol. Fermentation is also used to produce cheese. In industrial settings, fermentation also produces ethanol (alcohol used as fuel), various acids and biological detergents. Many species of mushrooms are edible and provide a food source for humans and animals. Yeast also is used in baking to make bread rise. In essence, fungi is used by nature as a natual recycler as well as many other useful features by people.

Virtual Epidemic

Healthy,Carrier,Sick,Dead,Immune
399,1,0,0,0
To make an epidemic with a very similar profile to the current Foot and Mouth outbreak, try the 25x30 map with probabilities 20,30,80,0,0. To explore the fine balance between containment and breakout, try the UK map with 10,20,100,0,0 in the probabilities. A very slightly smaller percentage of Carrier-to-Sick (say 15) is much more dangerous! This assumes all sick animals are killed immediately.

Healthy,Carrier,Sick,Dead,Immune
89,71,92,115,33
To make an epidemic with a very similar profile to the current Foot and Mouth outbreak, try the 25x30 map with probabilities 20,30,80,0,0. To explore the fine balance between containment and breakout, try the UK map with 10,20,100,0,0 in the probabilities. A very slightly smaller percentage of Carrier-to-Sick (say 15) is much more dangerous! This assumes all sick animals are killed immediately.
An epidemic is destructive when it is highly contagious and somewhat strong. The reason for this is because the disease can be spread to more people, yet if it is too strong, it will kill its host too quickly to substantialy spread. However, the disease must still retain some strength, to ensure its resistance against any form of treatment, and also be gradually lethal to effectively kill large amounts of population when it has spread through a good number of people.