He discussed genetics in general, the history of DNA and genetic engineering's development. Genetics is a science of heredity. It's a very important part of medicine. In my opinion the lecture was difficult, but very exciting. Thirdly, the lecture that was carried out by two women. The subject of that lecture was organ labor standards and transplatations. Every person has a right to choose to assign their organ or not. It's possible to implant lungs, heart, liver, kidneys, pancreas and small intestine. In Estonia it's not possible to transplant a heart and small intestine. In my opinion that lecture was the best. To sum up, I would say that today was very educational. I think that there should be more events like this and certainly hope that I can participate next year.
shellfish koorikloom 35. parsley petersell 36. mutton lambaliha 37. veal vasikaliha 38. wheat nisu 39. barley oder 40. rye rukis 41. oats kaer 42. strength tugevus 43. circulation (vere)ringe 44. digestion - seedimine 45. muscles - lihased 46. nerves - närvid 47. reproduction paljunemine 48. respiration - hingamine 49. sense taju/meel 50. skeleton skelett 51. brain - aju 52. heart süda 53. kidneys neerud 54. large intestine jämesool 55. liver maks 56. lungs kopsud 57. pancreas pankreas, kõhunääre 58. small intestine peensool 59. stomach - magu
50.THORACIC PAIN- RINDKERE VALU 51.PERIUMBILICAL RASH- ... LÖÖVE 52.ENLARGED AXILLARY NODE- SUURENENUD LÜMFISÕLM 53.MANDIBULAR PAIN- ALALÕUAN/ LÕUA VALU 54.GROIN-KUBE 55.TRUNK-TÜVI 56.HEPATIC DISEASE -MAKSAHAIGUS-OF THE LIVER 57.PANCREAS-KÕHUNÄÄRE 58.DUODENUM-KAKSTEISTSÕRMIKSOOL 59.GALL BLADDER- SAPIPÕIS 60.LIVER- MAKS 61.RIGHT KIDNEY-PAREM NEER 62.LEFT KIDNEY- VASAK NEER 63.SPLEEN-PÕRN 64.STOMACH-MAGU 65.DIGESTIVE SYSTEM- SEEDESÜSTEEM 66.BOWEL or INTESTINE- SOOL NT. SMALL BOWEL or SMALL INTESTINE 67.LARGE BOWEL- JÄMESOOL 68.ANUS-PÄRAK 69.RECTUM-PÄRASOOL 70.IN DIGESTION- SEEDEHÄIRE 71.RESPIRATION- HINGAMINE 72.RESPIRATORY SYSTEM HINGAMISSÜSTEEM 73.AIRWAYS- HINGAMISTEED 74.LUNGS-KOPSUD 75.LOBES-SAGAR 76.LARYNX-KÕRI 77.TRACHEA or WINDPIPE- HINGETORU 78.BRONCHUS-BRONID/ BRONCHIOLES- BRONHIOOLID // BRONCHUS-BRONH, BRONCHI-BRONHID 79.DIAPHRAGMA-VAHELIHAS 80.LARYNGEAL- KÕRGIGA SEOTUD 81.PELVIS- VAAGEN/ PELVIC- VAAGNAD 82
50.THORACIC PAIN- RINDKERE VALU 51.PERIUMBILICAL RASH- ... LÖÖVE 52.ENLARGED AXILLARY NODE- SUURENENUD LÜMFISÕLM 53.MANDIBULAR PAIN- ALALÕUAN/ LÕUA VALU 54.GROIN-KUBE 55.TRUNK-TÜVI 56.HEPATIC DISEASE -MAKSAHAIGUS-OF THE LIVER 57.PANCREAS-KÕHUNÄÄRE 58.DUODENUM-KAKSTEISTSÕRMIKSOOL 59.GALL BLADDER- SAPIPÕIS 60.LIVER- MAKS 61.RIGHT KIDNEY-PAREM NEER 62.LEFT KIDNEY- VASAK NEER 63.SPLEEN-PÕRN 64.STOMACH-MAGU 65.DIGESTIVE SYSTEM- SEEDESÜSTEEM 66.BOWEL or INTESTINE- SOOL NT. SMALL BOWEL or SMALL INTESTINE 67.LARGE BOWEL- JÄMESOOL 68.ANUS-PÄRAK 69.RECTUM-PÄRASOOL 70.IN DIGESTION- SEEDEHÄIRE 71.RESPIRATION- HINGAMINE 72.RESPIRATORY SYSTEM HINGAMISSÜSTEEM 73.AIRWAYS- HINGAMISTEED 74.LUNGS-KOPSUD 75.LOBES-SAGAR 76.LARYNX-KÕRI 77.TRACHEA or WINDPIPE- HINGETORU 78.BRONCHUS-BRONID/ BRONCHIOLES- BRONHIOOLID // BRONCHUS-BRONH, BRONCHI-BRONHID 79.DIAPHRAGMA-VAHELIHAS 80.LARYNGEAL- KÕRGIGA SEOTUD 81.PELVIS- VAAGEN/ PELVIC- VAAGNAD 82
thickness change starch digestion in gastrointestinal tract. Slide 4 In mammals starch is hydrolysed by enzymes into glucose through several steps. The first step takes place in the mouth were the salivary alfa-amylase reacts, but its efficiency degrades when it reaches the stomach. In the stomach different digestive fluids, which contain starch degrading enzymes, do the hydrolysis. The third step and the majority of starch hydrolysis takes place in small intestine where pancreatic alfa-amylase break the most bonds and creates new products. The fourth and last stepi s hydrolysing the remaining oligosaccharides by the brunch border enzymes of the intestine. The starch digestion in mammals and humans is very similar due to the build of the gastrointestinal tract and enzymes in that tract. Slide 5 The microstructure of natural foods influences how the chemical and mechanical food processing is carried out
§ Edasi lliigub toit makku ning sealt mahukasse soolde § Seedeelunkond lõppeb pärakuga § Erituselundkonna moodustavad arvukad, mõlemast otsast avatud eritustorukesed, mis paiknevad paarikaupa iga lüli kõhtmises osas § Nende kaudu eritab ta kahjulikud jääkained keha pinnale Seedeelundkond: § Mouth- suu § Pharynx- neel § Esophagus- söögitoru § Crop- pugu § Gizzard- magu § Intestine- sool Vihmaussi vereringe: § Vereringe on suletud § Südant vihmaussil ei ole, sellena talitlevad ringsooned mis kokkutõmbudes vere liikuma panevad § Veres sisalduva hemoglobiini tõttu on vihmaussid roosad § Hingamiselundid tal puuduvad, ta hingab naha kaudu, milles paikneb tihe veresoonte võrgustik Paljunemine: § Vihmaussid on liitsugulised loomad § Sellele vaatamatta nad ise ei paljune § Nad liibuvad kõhtmise osaga teineteise vastu §
Millist meetodit kasutatakse juuksekarvast pärineva DNA paljundamiseks, et saada seda uurimiseks piisavas koguses: a) Polümeraasi ahelreaktsioon (PCR) b) DNA kloonimist plasmiidi ja paliundamist bakterite abil c) DNA keemiline süntees d) Western blot 20. Milline järgnevatest ensüümidest hoiab ära restriktaasiga avatud vektorplasmiidi retsirkulatsiooni kloonimise käigus: a) Veise soole fosfataas (calf intestine phosphatase-CIP) b) T4 DNA ligaas c) DNA polümeraas I Klenowi fragment d) Taq DNA polümeraas e) AMV pöördtranskriptaas Kontrolltöö 2. 1. Milliseid eelteadmisi on vaja meid huvitava ensüümi omaduste muutmiseks ratsionaalse (re)disani meetodil? a) Ensüümi aktiivtsentri ja toimemehhanismi tundmine b) Selektsioonisüsteemi olemasolu mutantide valikuks c) Võimalus rekombineerida erinevatest homoloogsetest organismidest pärit ensuume
Pole ime, et kevadel tähistas kõrgeim suremus elanikkonna (eriti eakad, haiged). Seetõttu varakevadest sügiseni, on oluline, et rikastada Sinu toitumine taimed, eriti looduses, sest ainult looduses, nad on maksimaalse intensiivsusega võrreldes kultuurtaimede. In lihtrahvaga sõid liha põhimõtteliselt ainult keedetud, supp. Lemmik tassi maitsvat talupojad oli rups (kopsude, põrna, soolestikku, jalad, kõhrede). Alates neil valmistuda koogid, teravili. Intestine topitud putru ja piinatakse ahju. Paljudes kohtades Moskvas kaubeldakse hot Pump koos hoida seda sooja tassi, raud potid tõmmati tekk. Eriti armastas talupoegade marmelaad, pruulitud kõhre ja jalad. Aspic lisada keeta suppi. Kanad harva kasutatakse toidu, nagu nad olid kallid, kuid muna omelets tehtud või lisada neid valmistamiseks hakkliha pirukad. Traditsiooniline talupojatoit olid koogid - köögivilja või teravilja, küpsetatud neid rukkijahu Vene pliit ja täidisega kapsas, kaalikas,
Under European conditions, the principal definitive hosts of R. acus are pike and trout (Moravec, 1994). Some parasites found in flounder have a detrimental effect on the host. Species such as D. spathaceum (the second most abundant parasite found) and P. laevis are well known pathogens of flounder and other fish. D. spathaceum matacercariae infect the lens of fish, causing blindness and a subsequent inability to find food. P. laevis can cause mass invasions. The fish intestine shows gross lesions and other organs can be damaged too. A. anguillae have also been found in flounder before, but this thorn-headed worm infects mostly predatory fish. Tapeworm S. pungitii plerocercoid stage is common in stickleback (three-spined stickleback and nine-spined stickleback). The plerocercoid in flounder indicates that flounder might have ingested stickleback with parasite infestations 39 KASUTATUD KIRJANDUS Andryk, L.V
brain el cerebro health la salud sole la planta breast el seno heart el corazón spine la espina dorsal breath el aliento heel el talón stomach el estómago calf la pantorrilla hip la cadera tear la lágrima cheek la mejilla intestine el intestino temple la sien chest el pecho jaw la quijada thigh el muslo chin la barba / la barbilla kidney el riñón throat la garganta coccyx el coxis knee la rodilla thumb el pulgar cold el resfriado leg la pierna toe el dedo del pie
products have acquired PGI status. Although (Incze 1986). Many PDO dry fermented sau- they have several regional differences sages are produced, among them Szegedi (meat type and seasonings), other popular téliszalámi (winter salami), which is made of sausage varieties within Germany include mangalitsa pork breed, with horse large Schlackwurst, Metwurst, and Cervelatwurst. intestine traditionally used as a casing. It Metwurst are strongly flavored sausages acquires a grey mold cover and has a firm made from minced pork, cured and smoked, texture and excellent keeping quality after a soft in the south and firmer in the north 30% weight loss reached in 3 to 4 months. (Holsteiner sausage) due to longer smoking. Hot Kolbász is also a very popular smoked, Cervelatwurst, which has its origin in the dry fermented sausage seasoned with hot
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