Macrophage

The macrophage, classified as a multitude of tissues ranging from blood to bone marrow, can be found in the bone marrow of our skeletal system. After being formed in the bone marrow the macrophage is released into the blood stream. The macrophage does not have a defined form but is almost free flowing. However, its internal organelles look very similar to a red blood cells, containing lysosomes, mitochondria, a nucleus, and vesicles as well.




This cell has many functions, most of which deal with keeping the body in good health. However, the most notable function of this cell is to create a long term resistance to pathogens. The macrophage does this by engulfing a pathogen and ingesting it. After eating the pathogen, the macrophage produces a protein on the surface of its cell. This protein is called an antigen. After displaying this antigen, another cell from the immune system called a helper T-cell will identify the protein and send a message to the B-cell. The B-cell will then start producing more of the antigen to help to rid of the pathogen.


Mandal, Aananya. "Macrophage Function." News-Medical.net. News-Medical, 24 Mar. 2010. Web. 31 Aug. 2015.

"Macrophage | Cell." Encyclopedia Britannica Online. Encyclopedia Britannica, n.d. Web. 31 Aug. 2015.

"INTRACELLULAR EVASION OF THE CELL-MEDIATED RESPONSE." ParaSite. N.p., n.d. Web. 31 Aug. 2015.

Bitter Sweet Synphony

In today's lab we tested various carbohydrates ranging from monosaccharides to polysaccharides. As my group and I tasted these carbohydrates we noticed that the more complex the sugar, the worse it tasted. This result was somewhat expected. Since we know that cellulose, a polysaccharide found in plant cell walls, tastes bitter and fructose, a monosaccharide used in fruit, tastes sweet, we can infer that with the more rings found in a carbohydrate, the more bitter it will taste. But what allows us to taste sweetness? What allows us to taste bitterness? Nervous cells located on the tongue allow us to taste both sweetness and bitterness. The taste we associate with sweetness is made from sugar, which is made of glucose and fructose. The reaction starts when the proteins on the tongue are altered, causing the nervous cells in the tongue to send a message to the brain. This message is the perception of taste. The same process occurs when we eat something sour.