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An elderly woman living independently with some help from her family is brought to the local emergency room because she is confused and vomiting. While her son suspects a stroke, a quick battery of laboratory tests indicates that her current problems are the result of impaired kidney function, an old-fashioned home remedy for ulcers, and her prescribed blood pressure medication. The combination of patient- and drug-related factors produces an acid-base disorder responsible for her confusion. This disorder further disrupts her kidney function. The case illustrates secretion and reabsorption processes in the kidney tubule which regulate plasma and urinary electrolytes (including calcium) and pH. The role of bicarbonate in maintaining systemic pH is emphasized. Interactions among the renal, respiratory and nervous systems in the regulation of systemic pH are also illustrated. Further, basic principles of pharmacotherapy and issues related to the appropriate use of medications are introduced. The case was developed for use in a physiology or human anatomy and physiology course, but it might be used in undergraduate nursing courses as well (e.g., pharmacology, pathophysiology).

The Amoeba Sisters explain enzymes and how they interact with their substrates. Vocabulary covered includes active site, induced fit, coenzyme, and cofactor. Also the importance of ideal pH and temperatures for enzymes are discussed.

Online biology textbook from Estrella Mountain Community College, Michael J. Farabee, Ph.D.

Because we want to understand what genes are required for blood vessel development, Courtney Griffin studies certain enzymes that help turn genes on and off. These enzymes are specifically involved in relaxing DNA that is normally tightly coiled up in our cells. Dr. Griffin is now an Assistant Member in the Cardiovascular Biology Research Program at the Oklahoma Medical Research Foundation after receiving her B.A. from Harvard University and her Ph. D. from the University of California San Francisco School of Medicine

This interrupted case study examines basic concepts of chemical bonding by telling the story of "Madison," a young girl eager to learn how her hair can transition from natural curls to straight, smooth tresses. The case can be used to teach or review the major categories of bonds (ionic, covalent and hydrogen), major macromolecules of life, and hydrolytic and dehydration reactions. It also explores how chemical relaxers and heat through blow drying and flat-ironing can change the nature of straight, wavy and curly hair through the disruption of protein shape. Students will thus learn what it means when a protein has become denatured and how various variables such as pH, heat and salts can lead to the unraveling of the three-dimensional shape of proteins. This case is suitable for an AP high school course, or for an introductory biology or chemistry course for majors or non-majors. This activity can also be used as a review of basic biology and chemistry for students in an upper-level biochemistry course.

The Amoeba Sisters explain enzymes and how they interact with their substrates. Vocabulary covered includes active site, induced fit, coenzyme, and cofactor. Also the importance of ideal pH and temperatures for enzymes are discussed.

The National Park Service Air Resources Division in an effort to increase the public's awareness of air quality issues has developed a series of five activities for elementary and secondary schools. The activities are for grades six through eight and help teach students about Acid Rain. The lesson plan was prepared as a part of The Uplands Field Research Laboratory, Volunteer in Parks, and Interpretation of Science Project. Funding was provided by the Great Smoky Mountains Natural History Association.

Links to teacher's guide for October articles Eating with your eyes: The Chemistry of Food Colorings Tooth Decay: A Delicate Balance Probiotics: Good bactria good health Dirt? Who needs it? How hydroponics is poised to change the world Light in the cellar of the sea

Where does bread get its fluffiness? Swiss cheese its holes? And what makes vinegar so sour? These foods may taste completely different, but all of these phenomena come from microorganisms chowing down on sugar and belching up some culinary byproducts. Erez Garty shows how your kitchen functions as a sort of biotechnology lab, manned by microorganisms that culture your cuisine.