Cellular function/processes, atomic/molecular interactions

Mark – looking for the Ki(key) WORD in each topic that forms a common root link throughout all of the subsets – and subsequently the Original Root Essence of it’s NRGY

In MARKING everything(from this point forward look for BOLD HIGHLIGHTED WORDS/TERMS/SENTENCES/PARAGRAPHS/IMAGES/CONCEPTS – the trick is to do the same to form a common database of NRGY terms and their associations by connections.

One more shortcut Master trick is involved to create the transformation once the common Ki Words are identified.

Follow the Mantak Chia Route is the best, safest and easiest. Followed by a whole set of variables as explained previously in as close to perfect balance as can be achieved by current means unique to each individual.

E-mc²

Original Root Source – http://www.cbc.ca/news/health/story/2012/11/26/grapefruit-juice-drug-interactions.html

simvastatin – http://en.wikipedia.org/wiki/Simvastatin

Simvastatin (INN) ( /ˈsɪmvəstætɨn/) is a hypolipidemic drug used to control elevated cholesterol, or hypercholesterolemia. It is a member of the statin class of pharmaceuticals.

Simvastatin is a synthetic derivative of a fermentation product of Aspergillus terreus.

Aspergillus terreus – http://en.wikipedia.org/wiki/Aspergillus_terreus

Aspergillus terreus is a fungus (mold) commonly used in industry to produce important organic acids, such as itaconic acid and cis-aconitic acid. It was also the initial source for the drug mevinolin (lovastatin), a drug for lowering serum cholesterol. A. terreus may cause opportunistic infection in people with deficient immune systems. It is refractory to amphotericin B therapy.[2]

A. terreus also produces aspterric acid and 6-hydroxymellein, inhibitors of pollen development in Arabidopsis thaliana.[3]

Itaconic acid – http://en.wikipedia.org/wiki/Itaconic_acid

Itaconic acid, or methylenesuccinic acid, is an organic compound. Itaconic acid is a white crystalline powder. Itaconic acid is a naturally occurring compound, non-toxic, and readily biodegradable. The name itaconic was devised as an anagram of aconitic.

Historically, itaconic acid was obtained by the distillation of citric acid. Since the 1960s, it is produced industrially by fermentation of carbohydrates such as glucose using Aspergillus terreus. As such, it is a fully sustainable industrial building block. It is primarily used as a co-monomer in the production of styrene-butadiene-acrylonitrile and acrylate latexes with applications in the paper and architectural coating industry.

Since Cargill, the last of the U.S. companies to manufacture itaconic acid, exited the business, itaconic acid has mainly been procured by importing the product directly from China where it is still made by several different companies.

Citrate – http://en.wikipedia.org/wiki/Citrate

Citric acid – http://en.wikipedia.org/wiki/Citric_acid#Interactive_pathway_map

Citric acid is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.

Citric acid is a commodity chemical, and more than a million tonnes are produced every year by fermentation. It is used mainly as an acidifier, as a flavoring, and as a chelating agent.

Calcium citrate – http://en.wikipedia.org/wiki/Calcium_citrate

Redox – http://en.wikipedia.org/wiki/Oxidation

EXTREMELY IMPORTANT PART

Electron transport chain – http://en.wikipedia.org/wiki/Electron_transport_chain

Aerobic organism – http://en.wikipedia.org/wiki/Aerobic_organism

Chelation – http://en.wikipedia.org/wiki/Chelating_agent

Chelation is the formation or presence of two or more separate coordinate bonds between a polydentate (multiple bonded) ligand and a single central atom.[1] Usually these ligands are organic compounds, and are called chelants, chelators, chelating agents, or sequestering agents.

The ligand forms a chelate complex with the substrate. Chelate complexes are contrasted with coordination complexes composed of monodentate ligands, which form only one bond with the central atom.

Chelants, according to ASTM-A-380, are “chemicals that form soluble, complex molecules with certain metal ions, inactivating the ions so that they cannot normally react with other elements or ions to produce precipitates or scale.”

The word chelation is derived from Greek χηλή, chēlē, meaning “claw”; the ligands lie around the central atom like the claws of a lobster.[2]

…In biochemistry and microbiology
Virtually all metalloenzymes feature metals that are chelated, usually to peptides or cofactors and prosthetic groups.[8] Such chelating agents include the porphyrin rings in hemoglobin and chlorophyll. Many microbial species produce water-soluble pigments that serve as chelating agents, termed siderophores. For example, species of Pseudomonas are known to secrete pyocyanin and pyoverdin that bind iron.

Enterobactin, produced by E. coli, is the strongest chelating agent known…..

Enterobactin – http://en.wikipedia.org/wiki/Enterobactin

Enterobactin (also known as Enterochelin) is a high affinity siderophore that acquires iron for microbial systems. It is primarily found in Gram-negative bacteria, such as Escherichia coli and Salmonella typhimurium.[1]….

Enterobactin is the strongest siderophore known, binding to the ferric ion (Fe3+) with the affinity (K = 1052 M−1).[2] This value is substantially larger than even some synthetic metal chelators, such as EDTA (Kf,Fe3+ ~ 1025 M−1). [3] Due to its high affinity, enterobactin is capable of chelating even in environments where the concentration of ferric ion is held very low, such as within living organisms. Enterobactin can extract iron even from the air. Pathogenic bacteria can steal iron from other living organisms using this mechanism, even though the concentration of iron is kept extremely low due to the toxicity of free iron.

Escherichia coli – E. Coli

“E. coli” redirects here. For the protozoan parasite, see Entamoeba coli.

This article is about Escherichia coli as a species. For E. coli in medicine, see Pathogenic Escherichia coli. For a specific strain, see Escherichia coli (disambiguation). For E. coli in molecular biology, see Escherichia coli (molecular biology).
Escherichia coli

Scientific classification
Domain: Bacteria
Kingdom: Eubacteria
Phylum: Proteobacteria
Class: Gammaproteobacteria
Order: Enterobacteriales
Family: Enterobacteriaceae
Genus: Escherichia
Species: E. coli
Binomial name
Escherichia coli
(Migula 1895)
Castellani and Chalmers 1919
Synonyms
Bacillus coli communis Escherich 1885

Escherichia coli ( /ˌɛʃɨˈrɪkiə ˈkoʊlaɪ/;[1] commonly abbreviated E. coli) is a Gram-negative, rod-shaped bacterium that is commonly found in the lower intestine of warm-blooded organisms (endotherms). Most E. coli strains are harmless, but some serotypes can cause serious food poisoning in humans, and are occasionally responsible for product recalls due to food contamination.[2][3] The harmless strains are part of the normal flora of the gut, and can benefit their hosts by producing vitamin K2,[4] and by preventing the establishment of pathogenic bacteria within the intestine.[5][6]

E. coli and related bacteria constitute about 0.1% of gut flora,[7] and fecal–oral transmission is the major route through which pathogenic strains of the bacterium cause disease. Cells are able to survive outside the body for a limited amount of time, which makes them ideal indicator organisms to test environmental samples for fecal contamination.[8][9] There is, however, a growing body of research that has examined environmentally persistent E. coli which can survive for extended periods of time outside of the host.[10]

The bacterium can also be grown easily and inexpensively in a laboratory setting, and has been intensively investigated for over 60 years. E. coli is the most widely studied prokaryotic model organism,[citation needed] and an important species in the fields of biotechnology and microbiology, where it has served as the host organism for the majority of work with recombinant DNA….

Pathogenic Escherichia coli – http://en.wikipedia.org/wiki/Pathogenic_Escherichia_coli

Glyceride – http://en.wikipedia.org/wiki/Glyceride

Monoglyceride – http://en.wikipedia.org/wiki/Monoglyceride

A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage.[1]

Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety.

Monoacylglycerols can be formed by both industrial chemical and biological processes. They are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase. Monoacylglycerols are broken down by monoacylglycerol lipase.

Mono- and diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well.[2] It is important to note that the values given in the nutritional labels for total fat, saturated fat, and trans fat do not include those present in mono- and diglycerides.

The commercial source may be either animal (cow- or hog-derived) or vegetable, and they may be synthetically made as well. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.[citation needed] When used in bakery products, monoglycerides improve loaf volume, and create a smooth, soft crumb.

One special monoacylglycerol, 2-arachidonoylglycerol, is a full agonist of the cannabinoid receptors. Another important monoacylglycerol is 2-oleoylglycerol, which is a GPR119 agonist.[3]

Diglyceride – http://en.wikipedia.org/wiki/Diglyceride

A diglyceride, or a diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ESTER linkages. One example, shown on the right, is 1-palmitoyl-2-oleoyl-glycerol, which contains side-chains derived from palmitic acid and oleic acid. Diacylglycerols can also have many different combinations of fatty acids attached at both the C-1 and C-2 positions.

Triglyceride – http://en.wikipedia.org/wiki/Triglyceride

A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids.[1] There are many triglycerides: depending on the oil source, some are highly unsaturated, some less so.

Saturated compounds are “saturated” with hydrogen — all available places where hydrogen atoms could be bonded to carbon atoms are occupied. Unsaturated compounds have double bonds (C=C) between carbon atoms, reducing the number of places where hydrogen atoms can bond to carbon atoms. Saturated compounds have single bonds (C-C) between the carbon atoms, and the other bond is bound to hydrogen atoms (for example =CH-CH=, -CH2-CH2-, etc.).

Unsaturated fats have a lower melting point and are more likely to be liquid. Saturated fats have a higher melting point and are more likely to be solid at room temperature.

Triglycerides are the main constituents of vegetable oil (typically more unsaturated) and animal fats (typically more saturated).[2] In humans, triglycerides are a mechanism for storing unused calories, and their high concentration in blood correlates with the consumption of starchy and other high carbohydrate foods[citation needed]. Triglycerides are a major component of human skin oils.[3]

Chapter 19: Carboxylic Acids – http://www.chem.ucalgary.ca/courses/350/Carey5th/Ch19/ch19-3-1-3.html

Here the concept is simple…. if you take a good look at the diagram of the MECHANISM FOR REACTION FOR ACID CATALYSED ESTERIFICATION

What is striking is the way chemical reactions occur in ESTERS to try and create twists as it tries to re-create the Image of Life through Spirals. The effect is that by chemical reactions, sharing, losing, taking of electrons, protons – bonds change and twisting effects are created. The ultimate is the amino acids of DNA. This is simply a more basic representation of a Bigger image of Life.
The Entropic nature of this system is typical within the body. From glycerides all the way up to Triglycerides. It is just a tiny slice and sample of all the other systems following the same basic principles within the human body.

At it’s fundamental level, I would call this one of the basic Dances of Life & NRGY. Why, because what ESTERS do is simply hold together 2 disparate incompatible systems and makes them work together regardless of differences. They are simply released under appropriate environmental circumstances when the need arrises. Like Oil & Water, Carbon/Hydrogen, Carbon/Oxygen, Hydrogen/Oxygen combinations are in a perpetual state of change until the right ingredients comes along to make use of their components. In the meantime the ESTERS are what holds the thing together.

Ester – http://en.wikipedia.org/wiki/Ester

A carboxylate ester. R and R’ denote any alkyl or aryl group
Esters are chemical compounds consisting of a carbonyl adjacent to an ether linkage. They are derived by reacting an oxoacid with a hydroxyl compound such as an alcohol or phenol.[1] Esters are usually derived from an inorganic acid or organic acid in which at least one -OH (hydroxyl) group is replaced by an -O-alkyl (alkoxy) group, and most commonly from carboxylic acids and alcohols. That is, esters are formed by condensing an acid with an alcohol.

Esters are ubiquitous. Most naturally occurring fats and oils are the fatty acid esters of glycerol. Esters with low molecular weight are commonly used as fragrances and found in essential oils and pheromones.

Phosphoesters form the backbone of DNA molecules.

Nitrate esters, such as nitroglycerin, are known for their explosive properties, while polyesters are important plastics, with monomers linked by ester moieties.

Phosphodiester bond – http://en.wikipedia.org/wiki/Phosphoester

A phosphodiester bond is a group of strong covalent bonds between a phosphate group and two 5-carbon ring carbohydrates (pentoses) over two ester bonds.

Phosphodiester bonds are central to all known life, as they make up the backbone of each helical strand of DNA.

In DNA and RNA, the phosphodiester bond is the linkage between the 3′ carbon atom of one sugar molecule and the 5′ carbon atom of another; the sugar molecules being deoxyribose in DNA and ribose in RNA.

Nucleophile – http://en.wikipedia.org/wiki/Nucleophile

From Wikipedia, the free encyclopedia
A nucleophile is a chemical species that donates an electron-pair to an electrophile to form a chemical bond in a reaction. All molecules or ions with a free pair of electrons or at least one pi bond can act as nucleophiles. Because nucleophiles donate electrons, they are by definition Lewis bases.

Nucleophilic describes the affinity of a nucleophile to the nuclei. Nucleophilicity, sometimes referred to as nucleophile strength, refers to a substance’s nucleophilic character and is often used to compare the affinity of atoms.

Neutral nucleophilic reactions with solvents such as alcohols and water are named solvolysis. Nucleophiles may take part in nucleophilic substitution, whereby a nucleophile becomes attracted to a full or partial positive charge.

Polyester – http://en.wikipedia.org/wiki/Polyester

Nitroglycerin – http://en.wikipedia.org/wiki/Nitroglycerin

….Nitroglycerin is also used medically as a vasodilator to treat heart conditions, such as angina and chronic heart failure. Nitroglycerin has been one of the oldest and most useful drugs for treating and preventing attacks of angina pectoris. After more than 130 years of such use, in 2002 it was discovered that these effects arise because nitroglycerin is converted to nitric oxide in the body by mitochondrial aldehyde dehydrogenase,[3] and nitric oxide is a natural vasodilator in the body. Nitroglycerin comes in forms of tablets, sprays or patches.[4] It has been suggested for other uses also, such as an adjunct therapy in prostate cancer.[5]…..

….Following the discovery that amyl nitrite helped alleviate chest pain, Dr. William Murrell experimented with the use of nitroglycerin to alleviate angina pectoris and to reduce the blood pressure. He began treating his patients with small diluted doses of nitroglycerin in 1878, and this treatment was soon adopted into widespread use after Murrell published his results in the journal The Lancet in 1879.[9] A few months before his death in 1896, Alfred Nobel was prescribed nitroglycerine for this heart condition, writing to a friend: “Isn’t it the irony of fate that I have been prescribed nitro-glycerin, to be taken internally! They call it Trinitrin, so as not to scare the chemist and the public.” [10] The medical establishment also used the name “glyceryl trinitrate” for the same reason…..

At a later date I’ll expound on the topic of amyl nitrite and an earlier reference I made a point of emphasizing it’s importance. Also the condition of Angina Pectoris which I can explain further. Pretty cool that I figured this one out. Happy camper 🙂

Oxoacid – http://en.wikipedia.org/wiki/Oxoacid

Phenols – http://en.wikipedia.org/wiki/Phenols

Alcohol – http://en.wikipedia.org/wiki/Alcohol

These relate back to the ESTERS up above

Oleic acid – http://en.wikipedia.org/wiki/Oleic_acid

alpha-Linolenic acid – http://en.wikipedia.org/wiki/Alpha-linolenic_acid

Linoleic acid – http://en.wikipedia.org/wiki/Linoleic_acid

Margarine – http://en.wikipedia.org/wiki/Margarine

Shortening – http://en.wikipedia.org/wiki/Shortening

Ice cream – http://en.wikipedia.org/wiki/Ice_cream

My favorite – Baskin Robbins

Second messenger system – http://en.wikipedia.org/wiki/Second_messenger