Biology Intensive Class

Prepared by: Ms. Lai

Chapter 3: Movement of Substances across the Plasma Membrane

1) It consists of a double layer of phospholipids with proteins of different functions

embedded in it.

2) The model used: Fluid Mosaic Model. 3) Fluid: Plasma membrane not static, the phospholipids moves laterally. 4) Mosaic: Different types of proteins embedded in the double layer of phospholipids.
Why is the plasma membrane selectively permeable (semi permeable)? a) Discriminating barrier of the phospholipids bilayer b) Specific transport proteins built into the membrane The permeability of phospholipid bilayer:

Hydrophobic (nonpolar) molecules and small uncharged molecules can dissolve in the lipid bilayer of the membrane and cross it with ease. (Example: hydrocarbons, CO2 & O2, Vitamin A,D,E,K, fatty acids, glycerol, steroids) Inhibit the direct passage of charged ions and hydrophilic (polar) molecules. (Example: glucose, amino acids, nucleic acids & polysaccharides, H+, Na+, HCO3-, K+)

Movement of substances across the plasma membrane

Biology Intensive Class

Prepared by: Ms. Lai

Passive transport 1) Molecules transported down the concentration gradient. 2) Do NOT need ATP. 3) For facilitated diffusion carrier/pore protein is needed. a) Simple diffusion (fatty acids, glycerol) b) Osmosis (water) c) Facilitated diffusion (glucose, acid amino, H+, Na+).

Active transport 1) Molecules transported against the concentration gradient. 2) Needs ATP and the help of carrier protein. 3) Examples: H+, Na+, HCO3-, K+ Effects of osmosis

Osmosis in Everyday Life Wilting of Plants 1) Occurs when there is excessive use of fertilisers. 2) Fertilisers dissolve in the soil and made the soil water to be more concentrated (hypertonic) than the root cells of the plants. 3) This causes water to diffuse out of the plant cells into the soil by osmosis. 4) Plasmolysis occurs and the plant cells become flaccid causing the plant to wilt. Preservation of Food Food can be preserved by using salt and sugar as the preservatives.

Biology Intensive Class

Prepared by: Ms. Lai

These preservatives dissolve in the solution and make it more concentrated (hypertonic) than the cells of the food. This causes water to diffuse out of the cells into the solution by osmosis. The cells lose water (dehydrated) and become crenate preventing the growth of microorganisms. The microorganisms will eventually die and as the results the food can be preserved longer.

Active Transport in Everyday Life 1) Absorption of mineral salts by root hairs. 2) Uptake of glucose by cells in villi. Notes: