Aequorin, a protein produced by jellyfish and ctenophores, can be used to detect the release of Ca2+ ,

an important control element in many eukaryotic cells, into the cytosol by



a. releasing a burst of light.
b. depolarizing the cell membrane.
c. causing a conformational change in the shape of G proteins.
d. phosphorylating tyrosine.
e. More than one answer is correct.


A

Biology & Microbiology

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Which one of the following statements does not support the argument against multiple independent origins of eyes?

A. The light-sensitive molecule for all lightsensing cells is the same, a derivative of vitamin A complexed with a protein called opsin. B. Eye defects arise from Pax6 mutations in many different organisms. C. Pax6 DNA and protein sequences are highly conserved in a wide range of organisms. D. Pax6 protein is so central to eye development that after transferring the mouse Pax6 to the fruit fly, the fly produced eyes similar to that of a mouse. E. The Pax6 gene evolved early and is shared among a wide range of animals, despite the structural diversity in their final adult eyes.

Biology & Microbiology

Mammals may ____ as a response to cold in order to limit the amount of heat lost to the surroundings

a. shiver b. go off to lay alone so that others do not take their heat c. press hair shafts close to the body d. reduce blood flow to the skin e. lose brown adipose tissue

Biology & Microbiology

Long-term potentiation is associated with NMDA receptors, one of several types of receptors that bind to the excitatory neurotransmitter _______. Its binding opens an internal cation channel within the receptor that allows _____ influx into the postsynaptic neuron, triggering a cascade of biochemical changes that lead to synaptic strengthening.

a) acetylcholine, Ca2+ ion b) glutamate, K+ion c) GABA, K+ ion d) glutamate, Ca2+ ion e) GABA, Ca2+ ion

Biology & Microbiology

In the 20th century, scientists harnessed the natural metabolic reactions of bacteria to make ________ for the first time in an industrial setting

A) soy sauce B) acetone C) wine D) cheese E) alcohol

Biology & Microbiology