Cellular Transport – Specific Examples Here are several examples of where/how active and passive transport mechanisms are used. DIFFUSION: • The process of gas exchange (O2 & CO2) in the lungs between the alveoli and the blood • The process of gas exchange (O2 & CO2) in the body’s tissues between cells and capillaries • The process of gas exchange through the stomata of leaves • How some neurotransmitters work at synapses OSMOSIS: • How the roots of a plant take in water • How the kidneys work to reabsorb water • How the large intestine reabsorb water (if this process does not work = diarrhea!) • Osmoregulation in amoeba with the use of a contractile vacuole • Reverse osmosis – a way to remove salt from seawater to make drinking water ACTIVE TRANSPORT: • Reabsorption of glucose, amino acids, and salts within the kidneys • The sodium-potassium pump and its function in nerve cells • How amoeba feed • How white blood cells use phagocytosis to help your immune system Fermented foods by region • Worldwide: alcohol, wine, vinegar, olives, yogurt, bread, cheese • Asia o East and Southeast Asia: amazake, asinan, bai-ming, belacan, burong mangga, com ruou, dalok, doenjang (된장), douchi, jeruk, lambanog, kimchi (김치), kombucha, leppet- so, narezushi, miang, miso, nata de coco, nata de pina, natto, naw-mai-dong, pak-siam- dong, paw-tsaynob (雪裡蕻), prahok, ruou nep, sake, seokbakji, soy sauce, stinky tofu, szechwan cabbage (四川泡菜), tai-tan tsoi, chiraki, tape, tempeh, totkal kimchi, yen tsai (醃菜), zha cai (榨菜) o Central Asia: kumis (mare milk), kefir, shubat (camel milk) o India: achar, appam, dosa, dhokla, dahi (yogurt), idli, mixed pickle o Nepal: gundruk, sinki • Africa: fermented millet porridge, garri, hibiscus seed, hot pepper sauce, injera, lamoun makbouss, laxoox, mauoloh, msir, mslalla, oilseed, ogi, ogili, ogiri • Americas: chicha, elderberry wine, kombucha, pickling (pickled vegetables), sauerkraut, lupin seed, oilseed, chocolate, vanilla, tabasco, tibicos • Middle East: kushuk, lamoun makbouss, mekhalel, torshi, boza • Europe: rakfisk, sauerkraut, ogórek kiszony, surströmming, mead, elderberry wine, salami, prosciutto, cultured milk products such as quark, kefir, filmjölk, crème fraîche, smetana, skyr. • Oceania: poi, kaanga pirau (rotten corn), sago Fermented foods by type Bean-based Cheonggukjang (청국장), doenjang (된장), miso (味噌 (みそ)), natto (納豆 (なっとう)), soy sauce, stinky tofu (臭豆腐), tempeh Grain-based Batter made from Rice and Lentil (Vigna mungo) prepared and fermented for baking idlis and dosas Amazake, beer, bread, choujiu, gamju (감주), injera, makgeolli, murri, ogi, sake, sikhye, sourdough, rice wine, malt whisky, grain whisky, vodka, batter Vegetable-based Kimchi (김치), mixed pickle, sauerkraut Fruit-based Wine, vinegar, cider, brandy Honey-based Mead, metheglin Dairy-based Cheese, kefir, kumis (mare milk), shubat (camel milk), cultured milk products such as quark, filmjölk, crème fraîche, smetana, skyr, yogurt Fish-based ,(fish sauce, Hákarl, heshiko, hidal khunda[verification needed], jeotgal (젓갈 ,(ﺦﻳﺴﻓ) Bagoong, faseekh rakfisk, shrimp paste, surströmming Meat-based Salami, pepperoni ***The above lists were borrowed from Wikipedia just to give you some ideas!*** Genetic Diseases/Disorders Go to one of the following websites for lists of examples: http://www.kumc.edu/gec/support/ http://ghr.nlm.nih.gov/ http://www.genome.gov/10001204 .