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本帖最后由 无敌浩克One 于 2015-5-5 19:52 编辑
2015.5.5 comprehension note!
first step: analyze the passage
As people age, their cells become less efficient and less able to replace damaged components. At the same time their tissues stiffen. For example, the lungs and the heart muscle expand less successfully, the blood vessels become increasingly rigid, and the ligaments and tendons tighten.
present a phenomenon that people's tissues stiffen when they grow old and attaches an example to this phenomenon.
Few investigators would attribute such diverse effects to a single cause. Nevertheless, researchers have discovered that a process long known to discolor and toughen foods may also contribute to age-related impairment of both cells and tissues. That process is nonenzymatic glycosylation, whereby glucose becomes attached to proteins without the aid of enzymes. When enzymes attach glucose to proteins (enzymatic glycosylation), they do so at a specific site on a specific protein molecule for a specific purpose. In contrast, the nonenzymatic process adds glucose haphazardly to any of several sites along any available peptide chain within a protein molecule.
put up with a new direction of researching in this area by suggesting that few people do so. Then explain what is the process (nonenzymatic glycosylation). Next, contrast the process with its opposite one that is enzamatic glycosylation.
when a contrast appears, pay attention to the differences!
This nonenzymatic glycosylation of certain proteins has been understood by food chemists for decades, although few biologists recognized until recently that the same steps could take place in the body. Nonenzymatic glycosylation begins when an aldehyde group (CHO) of glucose and an amino group (NH2) of a protein are attracted to each other. The molecules combine, forming what is called a Schiff base within the protein. This combination is unstable and quickly rearranges itself into a stabler, but still reversible, substance known as an Amadori product.
This paragraph further explains the details of nonenzymatic glycosylation: begins when CHO and NH2 are combined. then the combination forms Schiff which is unstable and quickly rearranges itself into a stabler but still reversible substance -- Amadori.
the "still" decorates word reversible is important. Though it has changed to a stabler one, but still implicit that the substance may continuously change which just the topic of the next paragraph
If a given protein persists in the body for months or years, some of its Amadori products slowly dehydrate and rearrange themselves yet again, into new glucose-derived structures. These can combine with various kinds of molecules to form irreversible structures named advanced glycosylation end products (AGE’s). Most AGE’s are yellowish brown and fluorescent and have specific spectrographic properties. More important for the body, many are also able to cross-link adjacent proteins, particularly ones that give structure to tissues and organs. Although no one has yet satisfactorily described the origin of all such bridges between proteins, many investigators agree that extensive cross-linking of proteins probably contributes to the stiffening and loss of elasticity characteristic of aging tissues.
It first states the condition under which Amadori could transform into a irreversible structure that is after a period of time until Amdori has slowly dehydrate into new glucos-derived structures. Then the products can transform into AGE's. A little characteristics about AGE's. Point out the most significant one for the body. Finally state a conclusion which has not been substantiated yet.
This paragraph puts up one reason of the stiffening and loss of elasticity characteristic of aging tissues.
In an attempt to link this process with the development of cataracts (the browning and clouding of the lens of the eye as people age), researchers studied the effect of glucose on solutions of purified crystallin, the major protein in the lens of the eye. Glucose-free solutions remained clear, but solutions with glucose caused the proteins to form clusters, suggesting that the molecules had become cross-linked. The clusters diffracted light, making the solution opaque. The researchers also discovered that the pigmented cross-links in human cataracts have the brownish color and fluorescence characteristic of AGE’s. These data suggest that nonenzymatic glycosylation of lens crystallins may contribute to cataract formation.
This paragraph talks about one application of the founding below which is about cataracts. Under glucose-free, solution is clear. On the contrary, it can cause clusters of proteins which makes the solution opaque. The conclusion is the last sentence.
17. With which of the following statements concerning the stiffening of aging tissues would the author most likely agree?
(A) It is caused to a large degree by an increased rate of cell multiplication.
contradict, lost the ability of cell multiplication is the reason of the stiffening of aging tissues
(B) It paradoxically both helps and hinders the longevity of proteins in the human body.
no help
(C) It can be counteracted in part by increased ingestion of glucose-free foods.
not mentioned
(D) It is exacerbated by increased enzymatic glycosylation.
contradict, it is nonenzymatic glycosylation
(E) It probably involves the nonenzymatic glycosylation of proteins.
right, relative sentence: researchers have discovered that a process long known to discolor and toughen foods may also contribute to age-related impairment of both cells and tissues. That process is nonenzymatic glycosylation,
18. According to the passage, which of the following statements is true of the process that discolors and toughens foods?
(A) It takes place more slowly than glycosylation in the human body.
mix
(B) It requires a higher ratio of glucose to protein than glycosylation requires in the human body.
no comparison
(C) It does not require the aid of enzymes to attach glucose to protein.
right, relative sentence: That process is nonenzymatic glycosylation, whereby glucose becomes attached to proteins without the aid of enzymes.
(D) It proceeds more quickly when the food proteins have a molecular structure similar to that of crystallin proteins.
not relative
(E) Its effectiveness depends heavily on the amount of environmental moisture.
not mentioned moisture
19. According to the passage, which of the following is characteristic of enzymatic glycosylation of proteins?
(A) AGE’s are formed after a period of months or years.
(B) Proteins affected by the process are made unstable.
(C) Glucose attachment impairs and stiffens tissues.
(D) Glucose is attached to proteins for specific purposes.
relative sentence: When enzymes attach glucose to proteins (enzymatic glycosylation), they do so at a specific site on a specific protein molecule for a specific purpose
(E) Amino groups combine with aldehyde groups to form Schiff bases.
other choices are all about nonenzymatic glycosylation
20. According to the passage, which of the following statements is true of Amadori products in proteins?
(A) They are more plentiful in a dehydrated environment.
Amadori will dehydrate into new structures
(B) They are created through enzymatic glycosylation.
no
(C) They are composed entirely of glucose molecules.
not mentioned
(D) They are derived from Schiff bases.
right, relative sentence: then the combination forms Schiff which is unstable and quickly rearranges itself into a stabler but still reversible substance -- Amadori
(E) They are derived from AGE’s.
contradict, AGE's derived from the combination of AMADORI and molecules
21. Which of the following best describes the function of the third paragraph of the passage (lines 19-29)?
(A) It offers evidence that contradicts the findings described in the first two paragraphs.
no contradicts
(B) It presents a specific example of the process discussed in the first two paragraphs.
not example, but details
(C) It explains a problem that the researchers mentioned in the second paragraph have yet to solve.
not problem
(D) It evaluates the research discoveries described in the previous paragraph.
no evaluating
(E) It begins a detailed description of the process introduced in the previous two paragraphs.
like I said in the analysis of the third paragraphy
22. The passage suggests that which of the following would be LEAST important in determining whether nonenzymatic glycosylation is likely to have taken place in the proteins of a particular tissue?
(A) The likelihood that the tissue has been exposed to free glucose
the process needs glucos attached to proteins, so if there is no glucose, there may be no combanition
(B) The color and spectrographic properties of structures within the tissue
Most AGE's are colorful and spectrographic. and the brownish color of AGE may contribute to cataract (last sentence).
(C) The amount of time that the proteins in the tissue have persisted in the body
decides the combination
(D) The number of amino groups within the proteins in the tissue
only NH2 is not enough, because it requires the combination of NH2 and CHO
(E) The degree of elasticity that the tissue exhibits
the more aging (which is stiffening), the process may very rare
23. If the hypothesis stated in lines 56-58 is true, it can be inferred that the crystallin proteins in the lenses of people with cataracts
(A) have increased elasticity
(B) do not respond to enzymatic glycosylation
(C) are more susceptible to stiffening than are other proteins
(D) are at least several months old
AGE's contribute to cataract, so Amadori must have persisted in body for months.
(E) respond more acutely than other proteins to changes in moisture levels
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