TYPES OF ENDOCYTOSIS

Endocytosis literally means "in - cell - process" (endo - cyt - osis). And that is
just what it is: a process for taking materials into a cell by engulfing them.
The cytoskeleton just below the cell membrane forms a part of the cell surface
into a cup shape, and the bottom of the cup deepens while the lip of the cup
closes all round, until a more or less spherical "bubble" of membrane, a
vesicle or vacuole, is pinched off and moves deeper into the cytoplasm.

There are two types of endocytosis:
pinocytosis (derived from a Greek word for "drinking"), in which a relatively small
drop of liquid is taken in by the cell;
phagocytosis (from Greek for "eating"), in which something solid is included in
the "mouthful". Pinocytosis happens in every cell, and goes on all the
time. Receptor-mediated pinocytosisis a particularly efficient form of pinocytosis. A
receptor on the surface of the cell binds to a molecule in the tissue fluid, and the
complex of binding molecule (ligand) and receptor is ingested. For example, this
is how human cells take in the element iron, which is present in the tissue fluid
bound to a protein called transferrin.
Vesicles formed in endocytosis are coated with the protein clathrin. For more
details of the role and recruitment of clathrin see the links below.Phagocytosis
includes the ingestion of bacteria by phagocytes, one type of human white blood
cell involved in defense against organisms that cause disease. Once inside the
phagocyte, the bacteria are destroyed.
REACTION OF PLANT CELL WALL TOWARD HYPOTONIC SOLUTION
A hypotonic solution is a solution that contains less (hypo) solutes than the cytoplasm
of the cell. Thus, a hypotonic solution has more water than the cell and water has a
tendency to move (diffuse) into the cell. Placing plant cells into 100% water, which is
more hypotonic than freshwater, also causes water movement into of the cells
resulting in the swelling of the cells. In plants the outward pressure of the water
produces rigidity of the cell, as the plasma membranes are pushed against the cell
walls. Plant cells do not rupture because the cell walls resist the outward expansion
of the plasma membrane.


USING OF SALT AND SUGAR INPRODUCTION OF DRIED MEAT AND DRIED FRUIT
The microorganisms that cause food to spoil require water to survive and
reproduce, and so anything that dehydrates food or removes water from
microbes will help to prevent them from growing. Food and microorganisms
both contain water, and their water content can be reduced by bringing them
into contact with soluble substances that absorb the water through a
phenomenon known as osmosis. Salt and sugar are common, and relatively
harmless, substances that dissolve easily in water, and so have been used for
preserving various kinds of food for some time. Food that has been treated
with salt or sugar to preserve it will not usually have enough water available at
the surface to allow the multiplication of any microbes that land on it. The
microbes may, in fact, die from dehydration, as water is removed from them.

Food Spoilage
Food is spoilt when certain microorganisms begin to reproduce on, and digest,
its surface, producing a variety of byproducts from their metabolic processes.
This may or may not be easily detectable. Often, the food will appear moldy or
mushy, or it may smell bad, but sometimes it is not obvious, and may therefore
be more dangerous, as microbial byproducts can be very toxic, and the
microbes themselves can sometimes cause very serious infections. Therefore,
to preserve food, it is necessary to ensure that it is difficult or impossible for
microorganisms to reproduce or survive in it. One of the oldest methods of
doing this is preservation using salt or sugar.