biology test need done asap

Proteins destined for extracellular release are packaged in specific vesicles. After packaging, the vesicles bud off and are stored in the cell until a signal is given for their release. When the appropriate signal is received they move towards the membrane and fuse to release their contents.

Students performed an experiment using eggs to observe the effect of osmosis on cells. The egg represented a typical cell. Before beginning the experiment, students soaked the raw eggs overnight in vinegar to remove the shells. What they had in hand, then, was actually a raw, shell-less egg. Osmosis is the movement of water from an area of greater to lower concentration through a semi-permeable membrane. Water moves in and out of cells without any expenditure of cellular energy. Solution concentration can be described in terms of tonicity. Solutions are hypertonic, isotonic, or hypotonic to cells. A 
hypertonic is one that has a greater concentration of solute outside the cell and therefore a lower concentration. Water will leave the cell and move to the outside environment. This is one reason organisms that live in fresh water cannot survive in salt water, such as the ocean. Water will leave the organism’s cells and eventually the cells will undergo plasmolysis and the organisms will die. An 
isotonic solution is a balanced solution. That is, the solution concentration is balanced with the solution inside the cell. Finally, when a cell is surrounded by a 
hypotonic solution, concentration of solute is greater inside the cell, concentration of water greater outside. Water moves into the cell and the cell swells. If enough water enters, the cell can burst.
Procedure: Day 1 – Students found the mass in grams of their shelled eggs, recoding the mass in the data table. The eggs were placed in a beaker and covered with 200 mL vinegar to remove the shells. Day 2 – The eggs were removed from the vinegar. Visual observations were recorded. The shell-less eggs were wiped dry, massed, and the mass was recorded in the data table. The eggs were placed in a clean beaker and covered with a 10% salt- water solution. Day 3 – The eggs were removed from the salt water and visual observations were made and recorded. The eggs were wiped dry , massed, and the mass was recorded. The eggs were placed in a clean beaker and covered with sugar (Kayro) syrup. Day 4 – The eggs were removed from the syrup and visual observations were made and recorded. The eggs were carefully wiped with a damp cloth, massed, and the mass was recorded. The eggs were placed in a clean beaker and covered with colored (red, green, or blue) distilled water. Day 5 – The eggs were removed from the water and visual observations were made and recorded. The eggs were dried, massed, and the mass was recorded. Students organized their data and made a bar graph comparing how the solutions affected their egg’s (cell’s) mass. Data: One student group’s data is recorded here.

Solution type	Egg initial  mass (g)	Egg mass 24 hours in solution (g)	Observations
Vinegar	45	86	Shell disappeared Egg appeared swollen
10% salt water	86	86	No change in egg
Kayro syrup	86	41	Egg is shriveled up,  much smaller
Blue distilled water	41	86	Egg is blue Wrinkles gone, egg  seems normal size

Graph comparing cells by day:

Solution A: Egg swells to about twice its original size. 

Solution B: Egg absorbs bright green color, but remains original size.

Solution C: Egg shrivels to about half of its original size.

Solution D: Egg remains largely unchanged.

Blood pressure results from the force of blood fluids pressing against the walls of blood vessels. Hypertension, or high blood pressure, is often caused by a constriction of the blood vessels by fatty deposits in artery walls. However, another cause of high blood pressure can be the intake of too much sodium in foods and table salt.