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SUBSTANCES ACROSS
THE PLASMA MEMBRANE
The structure of the
plasma membrane
Plasma membrane is a structure of
a cell that composed of phospolipids
and proteins
Phospholipid
Bilayer
The Phospholipids consist of :
- hydrophobic – non polar fatty acid
tails
- hydrophilic – polar head that
attracted to water
- hydrophobic – non polar fatty acid
tails
- hydrophilic – polar head that
attracted to water
The phospholipid layer is a fluid struture
and not static
The protein and other components are also
dynamic and fluid structure
Phospholipid
Bilayer
Carrier
protein Pore
protei
n
Phospholipids layer are arranged in
double layer called phospholipids
bilayer
The permeability of the plasma
membrane
Plasma membrane is semi
permeable
Its only allow specific substances to
move through it
The organelles inside the cells also
have membranes that are semi
permeable
The plasma membrane has selective
permeability because of two factors
Selective layer of the phospholipids
The types of transport proteins
The size and polarity of molecules
that pass through the plasma
membrane also caused the selective
characteristics of the membrane
Movement of
substances across
Plasma membrane
acids
Carrier
protein
Transport
protein
Pore Carrier
protein protein
Movement of substances
across
plasma membrane
Carrier protein
Passive
transport Active transport
Simple
osmosis Facilitated
diffusion
diffusion
ipid soluble molecules
water
glycerol, steroids small molecules and ion
compunds, Example : Na+, Ca2+, K+
vit. A,D,E,K, fatty acids)
Facilitated
diffusion
Carrier
Pore protein
protein
Facilitated diffusion
of large, water Facilitated diffusion of
soluble molecules small inorganic ions
(glucose, amino (Na, K, Ca) and
acids ) osmosis of water
Passive transport –
-Substances move according to
their concentration gradients
- do not use energy
Simple diffusion
Net
movemen
t
Of water
Facilitated diffusion
water
Osmosis -The effects and
applications of osmosis
1. Food preservation
- preservation of fruits, vegetables,
fish
- keep the food in hypertonic solutions
- salts solution, sugar solutions
- water moves out of the food by
osmosis
- dehydrated condition prevent the
growth of bacteria and fungi
2. Wilting in plants
- the use of excessive fertilisers on
plant
- water diffuses from the root's cell
sap into the soil by osmosis
The effects of isotonic, hypotonic and hypertonic solutions
on the stems of non woody plants