I don't think this is taught in Biochem101. You didn't miss it. The cytoplasm is quite viscous, like jello.
Reza Khayat, PhD Assistant Professor City College of New York Department of Chemistry New York, NY 10031 ________________________________________ From: CCP4 bulletin board [CCP4BB@JISCMAIL.AC.UK] on behalf of Tim Gruene [tim.gru...@psi.ch] Sent: Thursday, January 12, 2017 3:55 AM To: CCP4BB@JISCMAIL.AC.UK Subject: Re: [ccp4bb] Completely Off-Topic Dear JPK, I was not aware of the absolute numbers, but maybe they are little suprising: when your tinned food contains 'yeast extract' it is equivalent to monosodium glutamate, which is commonly used as flavour enhancing agent. I am not a chemist to worry about it, but yeast seems to have a fullfilling life with it. Best, Tim On Thursday, January 12, 2017 12:45:03 AM CET Keller, Jacob wrote: > Dear Crystallographers, > > Was anyone else aware that in E coli the intracellular glutamate > concentration is ~100 mM? Also other cell types (yeast, mammalian) are 10s > mM. Anything to say about this? I learned of this just recently, and have > been amazed about it for more than a week. Did I miss this in Biochem 101? > Does it matter? > > JPK > > ******************************************* > Jacob Pearson Keller, PhD > Research Scientist > HHMI Janelia Research Campus / Looger lab > Phone: (571)209-4000 x3159 > Email: kell...@janelia.hhmi.org<mailto:kell...@janelia.hhmi.org> > ******************************************* -- -- Paul Scherrer Institut Tim Gruene - persoenlich - OFLC/102 CH-5232 Villigen PSI phone: +41 (0)56 310 5297 GPG Key ID = A46BEE1A
