H\u00dcCRE ZARI
\nH\u00fccre zar\u0131 h\u00fccreyi d\u0131\u015f ortamdan ay\u0131ran zard\u0131r. Genel olarak bakarsak h\u00fccreye gerekli maddelerin al\u0131nmas\u0131n\u0131 ve h\u00fccredeki zararl\u0131 at\u0131klar\u0131n at\u0131lmas\u0131n\u0131 sa\u011flayan canl\u0131ve se\u00e7ici – ge\u00e7irgen yap\u0131d\u0131r.
\n1972’de Singer ve Nicholson isimli bilim adamlar\u0131 h\u00fccre zar\u0131n\u0131 ak\u0131c\u0131 mozaik zar modeline benzetmi\u015flerdir ve iki s\u0131ra lipit tabakas\u0131 vard\u0131r demi\u015flerdir.
\nAk\u0131c\u0131 mozaik zar modeline \u00f6rnek bir resim:<\/p>\n
\u21d2H\u00fccre zar\u0131; lipit, protein ve karbonhidratlardan meydana gelmi\u015ftir.
\n\u21d2En \u00e7ok bulunan yap\u0131 lipittir (@) ve \u00e7ift katl\u0131 bulunurlar. Bulunan lipit \u00e7e\u015fitleri kollesterol ve fosfolipittir. Lipitlerde de bahsetti\u011fimiz gibi fosfolipitin fosfat k\u0131sm\u0131 suyu sever ve fosfolipitler s\u0131rt s\u0131rta vererek su ge\u00e7irmez bir tabaka olu\u015ftururlar.
\n\u21d2Protein molek\u00fclleri ise lipit tabakalar\u0131n\u0131n aras\u0131na g\u00f6m\u00fcl\u00fcd\u00fcrler ya da y\u00fczeyinde bulunurlar.
\n\u21d2Karbonhidratlar h\u00fccre zar\u0131nda yaln\u0131zca proteinlerle ve lipitlerle birle\u015ferek glikoprotein ve glikolipit olarak bulunabilirler. Glikoproteinler zar\u0131n d\u0131\u015f y\u00fczeyinde resept\u00f6r (al\u0131c\u0131) g\u00f6rev yaparlar. Glikolipitler ise lipit tabakas\u0131n\u0131n d\u0131\u015f y\u00fczeyine ba\u011fl\u0131 bulunurlar.
\n\u21d2Baz\u0131 bakteriler ve baz\u0131 toksinler i\u00e7ine y\u00fczey resept\u00f6r olarak g\u00f6rev yaparlar.
\nGlikolipit ve glikoproteinler :
\n?H\u00fccreye se\u00e7ici-ge\u00e7irgen \u00f6zellik kazand\u0131r\u0131rlar.
\n?Kom\u015fu ve yabanc\u0131 h\u00fccreleri tan\u0131nmas\u0131n\u0131 sa\u011flar.
\n?H\u00fccreye dayan\u0131kl\u0131l\u0131k kazand\u0131r\u0131rlar.
\n?Doku ve organ nakillerinde kabul etme veya reddetme cevab\u0131n\u0131 glikoproteinler verir.
\nAyr\u0131ca h\u00fccre zarlar\u0131nda bulunan ”ATP-az” enzimi sayesinde ATP par\u00e7alan\u0131r. Bunun d\u0131\u015f\u0131nda h\u00fccre zar\u0131nda aktif ta\u015f\u0131man\u0131n ger\u00e7ekle\u015fmesi i\u00e7in kullan\u0131lan enzimler bulunur.<\/p>\n
H\u00fccre zar\u0131nda bulunan maddeleri anlatt\u0131ktan sonra biraz da fiziksel \u00f6zelliklerine bakal\u0131m:
\n1-) Canl\u0131 ve esnektir
\n2-) Se\u00e7ici-ge\u00e7irgendir.
\n3-) Yar\u0131 ge\u00e7irgendir.
\n4-) \u00dczerinde porlar (delikler) vard\u0131r. (Porlar yap\u0131 olarak ayn\u0131d\u0131r.)
\n5-) Yar\u0131 saydamd\u0131r.<\/p>\n
Not: B\u00fcy\u00fck molek\u00fcller k\u00fc\u00e7\u00fck molek\u00fcllere g\u00f6re,
\nN\u00f6tr maddeler iyonlara g\u00f6re,
\nNegatif iyonlar pozitiflere g\u00f6re,
\nYa\u011f\u0131 \u00e7\u00f6zen ve ya\u011fda \u00e7\u00f6z\u00fcnen maddeler h\u00fccre zar\u0131ndan daha kolay ge\u00e7er.<\/p>\n
H\u00fccre Zar\u0131n\u0131n G\u00f6revleri:
\n?H\u00fccrenin oldu\u011fu gibi baz\u0131 organellerin de zarlar\u0131n\u0131 olu\u015fturur. (Endoplazmik retikulum, koful vs.)
\n?Madde al\u0131\u015f-veri\u015fini sa\u011flar.
\n?H\u00fccreyi d\u0131\u015f ortamdan ay\u0131r\u0131r ve d\u0131\u015f etkenlere kar\u015f\u0131 korur.
\n?Osmotik bas\u0131nc\u0131 ayarlar.
\n?Aktif ta\u015f\u0131ma olay\u0131n\u0131 d\u00fczenler.
\n?H\u00fccreyi onar\u0131r. H\u00fccrelerde k\u0131smen bo\u015falt\u0131m\u0131 sa\u011flar.
\n?\u00dczerindeki girinti ve \u00e7\u0131k\u0131nt\u0131lar sayesinde emilim y\u00fczeyini artt\u0131r\u0131r.<\/p>\n
MADDE ALI\u015e-VER\u0130\u015e\u0130<\/p>\n
H\u00fccreler ya\u015fyabilmek i\u00e7in devaml\u0131 madde al\u0131\u015f-veri\u015fi yapmak zorundad\u0131rlar. Besin, su, mineraller gibi maddeleri almazlarsa \u00f6l\u00fcrler. Ayn\u0131 zamanda metabolizma sonucu olu\u015fan art\u0131k \u00fcr\u00fcnleri de d\u0131\u015far\u0131 atmak zorundad\u0131rlar yoksa zehir etkisi olur ve yine \u00f6l\u00fcm ger\u00e7ekle\u015fir.
\nH\u00fccrede madde al\u0131\u015f-veri\u015fi olmas\u0131 i\u00e7in maddelerin h\u00fccre zar\u0131ndan ge\u00e7meleri gerekir.
\nK\u00fc\u00e7\u00fck molek\u00fcller h\u00fccre zar\u0131ndan dif\u00fczyon, osmoz, aktif ta\u015f\u0131mayla; b\u00fcy\u00fck molek\u00fcller ise endositoz ve ekzositozla ge\u00e7erler.<\/p>\n
Madde al\u0131\u015f-veri\u015fi enerji kullan\u0131p kullan\u0131lmamas\u0131na g\u00f6re Pasif Ta\u015f\u0131ma ve Aktif Ta\u015f\u0131ma \u015feklinde ikiye ayr\u0131l\u0131r.<\/p>\n
1-) Pasif Ta\u015f\u0131ma
\nEnerji kullan\u0131lmadan yap\u0131lan madde al\u0131\u015f-veri\u015fidir.
\n?Enerji harcanmaz.
\n?Madde \u00e7ok yo\u011fun ortamdan az yo\u011fun ortama ge\u00e7i\u015f yapar.
\n?Canl\u0131 veya cans\u0131z h\u00fccrelerde g\u00f6r\u00fcl\u00fcr.
\n?Ortam s\u0131cakl\u0131\u011f\u0131 ve maddelerin deri\u015fim fark\u0131n\u0131n y\u00fcksekli\u011fi pasif ta\u015f\u0131may\u0131 h\u0131zland\u0131r\u0131r.<\/p>\n
a-) Dif\u00fczyon
\n\u2022 Bir maddenin \u00e7ok oldu\u011fu (yo\u011fun oldu\u011fu) ortamdan az oldu\u011fu ortama (az yo\u011fun ortama) do\u011fru hareket etmesine denir.
\n\u2022 Porlardan ge\u00e7ebilecek b\u00fcy\u00fckl\u00fckteki maddeler dif\u00fczyona u\u011frar.Porlardan b\u00fcy\u00fck maddeler dif\u00fczyon yapamaz.
\n\u2022 Enerji harcanmaz.
\n\u2022 Enzim kullan\u0131lmaz.
\n\u2022 Canl\u0131 ve cans\u0131z ortamda g\u00f6r\u00fclebilir.Canl\u0131l\u0131k delili de\u011fildir.
\n\u2022 Denge sa\u011flanana kadar devam eder ve durur.
\n\u00d6rnek: Odaya d\u00f6k\u00fclen kolonyan\u0131n her tarafa da\u011f\u0131lmas\u0131. Akci\u011ferdeki oksijenin kana ge\u00e7mesi. \u0130nce ba\u011f\u0131rsaktaki glikozun kana ge\u00e7mesi.
\nResimde bunu basit olarak g\u00f6rebiliriz.<\/p>\n
H\u0131z\u0131na etki eden etmenler:
\n?S\u0131cakl\u0131k: S\u0131cakl\u0131k artt\u0131k\u00e7a dif\u00fczyon h\u0131z\u0131 da artar.
\n?Maddenin b\u00fcy\u00fckl\u00fc\u011f\u00fc: Maddenin b\u00fcy\u00fckl\u00fc\u011f\u00fc artt\u0131k\u00e7a dif\u00fczyon h\u0131z\u0131 azal\u0131r.
\n?\u0130ki ortam aras\u0131 yo\u011funluk fark\u0131: Bu etmen artarsa dif\u00fczyon h\u0131z\u0131 da artar.
\n?Por say\u0131s\u0131: Por say\u0131s\u0131 artt\u0131k\u00e7a h\u0131z artar \u00e7\u00fcnk\u00fc ge\u00e7i\u015f fazla olur.
\n?Bas\u0131n\u00e7: Bas\u0131n\u00e7 artt\u0131k\u00e7a dif\u00fczyon h\u0131z\u0131 artar.
\n?S\u0131ras\u0131yla gaz, s\u0131v\u0131 ve kat\u0131 maddelerin ge\u00e7i\u015f h\u0131z\u0131 farkl\u0131d\u0131r. Gaz>S\u0131v\u0131>Kat\u0131
\nNot: Oksijenin v\u00fccut dokular\u0131na ula\u015ft\u0131r\u0131lmas\u0131 \u00f6nce kan yoluyla sonra dif\u00fczyonla yap\u0131l\u0131r. \u00c7\u00fcnk\u00fc sadece dif\u00fczyonla olsayd\u0131 bu uzun y\u0131llar al\u0131rd\u0131.<\/p>\n
Kolayla\u015ft\u0131r\u0131lm\u0131\u015f Dif\u00fczyon: Ta\u015f\u0131y\u0131c\u0131 proteinler kullan\u0131larak molek\u00fcllerin \u00e7ok yo\u011fun olduklar\u0131 b\u00f6lgeden az yo\u011fun olduklar\u0131 b\u00f6lgeye do\u011fru ge\u00e7i\u015fidir. Enerji harcanmaz. Ta\u015f\u0131nacak madde enzimler sayesinde proteine ba\u011flan\u0131r. Ta\u015f\u0131y\u0131c\u0131 proteinler kanal olu\u015fturur ve \u015fekil de\u011fi\u015ftirerek zar\u0131n di\u011fer taraf\u0131na do\u011fru a\u00e7\u0131l\u0131r.
\nGlikoz, galaktoz, fruktoz ve aminoasitlerin \u00e7o\u011fu b\u00f6yle ge\u00e7erler.<\/p>\n
Diyaliz: Suda \u00e7\u00f6z\u00fcnm\u00fc\u015f maddelerden baz\u0131lar\u0131n\u0131n yar\u0131 ge\u00e7irgen zardan dif\u00fczyonuna denir. B\u00f6brekleri \u00e7al\u0131\u015fmayan insanlarda suni olarak olu\u015fturulan bir ortamla kandaki \u00fcre temizlenir.<\/p>\n
b-) Osmoz
\nSuyun dif\u00fczyonudur. Suyun \u00e7ok oldu\u011fu yerden az oldu\u011fu yere ge\u00e7mesidir.
\nBir resimle devam edelim:<\/p>\n
Bu resimde \u00e7\u00f6z\u00fcnen madde tuz (yuvarlaklar) ve \u00e7\u00f6z\u00fcc\u00fc sudur (mavi renk). Sol tarafta tuz az, su \u00e7oktur. Sa\u011f tarafta ise tuz \u00e7ok su azd\u0131r.
\nSol taraf hipotonik \u00e7\u00f6zelti ; sa\u011f taraf ise hipertonik \u00e7\u00f6zeltidir. Suyun ge\u00e7i\u015fi de \u00e7ok oldu\u011fu yerden az bulundu\u011fu yere do\u011frudur.<\/p>\n
Hipertonik Ortam (\u00c7ok Yo\u011fun Ortam): \u00c7\u00f6z\u00fcnen madde \u00e7ok, \u00e7\u00f6z\u00fcc\u00fc az olan ortam hipertonik ortamd\u0131r.<\/p>\n
Plazmoliz: Bir h\u00fccre kendisinden daha yo\u011fun bir ortama konursa (hipertonik ortam) su kaybederek b\u00fcz\u00fcl\u00fcr. Bu olaya plazmoliz denir.
\n\u00d6rnek: Tuzlanan derinin su kaybederek b\u00fcz\u00fclmesi, re\u00e7el yap\u0131m\u0131, tur\u015fu yap\u0131m\u0131 gibi<\/p>\n
Hipotonik Ortam (Az Yo\u011fun Ortam): \u00c7\u00f6z\u00fcnen madde az, \u00e7\u00f6z\u00fcc\u00fc madde \u00e7ok olan ortama hipotonik ortam denir.<\/p>\n
Deplazmoliz: Bir h\u00fccre kendisinden daha az yo\u011fun bir ortama konursa (hipotonik ortam) su alarak \u015fi\u015fer. Bu olaya deplazmoliz denir.
\n\u2022 Bitki h\u00fccrelerinde deplazmoliz devam ederse h\u00fccre \u015fi\u015fer ve turgor durumuna ge\u00e7er.
\n\u00d6rnek: Suyunu kaybetmi\u015f bir bitkinin sulanmas\u0131, kuru fasulyenin \u0131slat\u0131lmas\u0131
\n\u2022 Hayvan h\u00fccrelerinde deplazmoliz devam ederse h\u00fccre patlar.Buna hemoliz denir.
\n\u00d6rnek: Alyuvarlar\u0131n su alarak par\u00e7alanmas\u0131.<\/p>\n
\u0130zotonik H\u00fccre (Dengedeki H\u00fccre): \u00c7\u00f6z\u00fcnm\u00fc\u015f madde oran\u0131 \u00e7\u00f6z\u00fcc\u00fc madde oran\u0131na e\u015fit olan h\u00fccrelerdir.
\nBir h\u00fccre izotonik bir ortama konursa hi\u00e7bir de\u011fi\u015fikli\u011fe u\u011framaz.<\/p>\n
Osmotik Bas\u0131n\u00e7
\nH\u00fccre i\u00e7erisindeki \u00e7\u00f6z\u00fcnm\u00fc\u015f maddenin h\u00fccre zar\u0131na yapt\u0131\u011f\u0131 bas\u0131n\u00e7t\u0131r. Yada (etki=tepkiye g\u00f6re) h\u00fccre d\u0131\u015f\u0131ndaki suyun yo\u011funluk fark\u0131ndan dolay\u0131 h\u00fccre i\u00e7erisine girmek i\u00e7in zarlara
\nyapt\u0131\u011f\u0131 bas\u0131n\u00e7t\u0131r.
\n\u00c7\u00f6z\u00fcnm\u00fc\u015f madde miktar\u0131 (h\u00fccrenin yo\u011funlu\u011fu) artt\u0131k\u00e7a osmotik bas\u0131n\u00e7 artar.<\/p>\n
c-) Turgor ve Turgor Bas\u0131nc\u0131
\nTurgor: Normal bir h\u00fccrenin hipotonik ortamda uzun s\u00fcre tutulmas\u0131 s\u0131ras\u0131nda su alarak \u015fi\u015fmesidir.<\/p>\n
Turgor Bas\u0131nc\u0131: H\u00fccre i\u00e7erisindeki suyun h\u00fccre zar\u0131na (yada \u00e7epere) yapt\u0131\u011f\u0131 bas\u0131n\u00e7t\u0131r.
\n\u2022 Turgor \u00e7ok artarsa su giri\u015fi durur.
\n\u2022 Turgor, otsu bitki ve yapraklar\u0131n dik durmas\u0131n\u0131 sa\u011flar.<\/p>\n
Dik durma
\n\u2022 Turgor, stomalar\u0131n a\u00e7\u0131l\u0131p kapanmas\u0131n\u0131 sa\u011flar.<\/p>\n
(Stoma a\u00e7\u0131l\u0131p kapanmas\u0131)
\n\u2022 K\u00fcst\u00fcm otu gibi bitkilerin hareketini sa\u011flar.<\/p>\n
K\u00fcst\u00fcm Otu
\nNot: Paramesyum kendinden daha az yo\u011fun ortam olan tatl\u0131 sularda ya\u015far ve su alma e\u011filimindedir. Zar\u0131, di\u011fer zarlara g\u00f6re daha az ge\u00e7irgen oldu\u011fundan su al\u0131m\u0131 yava\u015ft\u0131r.<\/p>\n
Not: H\u00fccrenin emme kuvveti osmotik bas\u0131n\u00e7la do\u011fru orant\u0131l\u0131 olarak artar.
\nOsmotik bas\u0131n\u00e7 ile Turgor bas\u0131nc\u0131 ters orant\u0131l\u0131d\u0131r ve bu ikisi e\u015fit oldu\u011funda emme olay\u0131 ger\u00e7ekle\u015fmez.
\nEmme bas\u0131nc\u0131 = Osmotik bas\u0131n\u00e7 – Turgor bas\u0131nc\u0131
\n\u00d6zetleyen bir resimle pasif ta\u015f\u0131may\u0131 tamamlayal\u0131m:<\/p>\n
2-) Aktif Ta\u015f\u0131ma
\nH\u00fccre zar\u0131ndan maddelerin al\u0131nmas\u0131 ve at\u0131lmas\u0131 s\u0131ras\u0131nda, enerji(ATP) harcan\u0131yor ve enzimler kullan\u0131l\u0131yorsa, bu olaylara aktif ta\u015f\u0131ma denir.
\n2 farkl\u0131 \u015fekilde yap\u0131l\u0131r.<\/p>\n
A-) K\u00fc\u00e7\u00fck molek\u00fcllerin aktif ge\u00e7i\u015fi
\nDif\u00fczyonla al\u0131nabilecek maddeler yo\u011funluk fark\u0131 yoksa bu yolla al\u0131namazlar. Bu durumda enerji harcanmas\u0131 gerekir.
\nMolek\u00fcllerin az yo\u011fun ortamdan \u00e7ok yo\u011fun ortama do\u011fru ta\u015f\u0131nd\u0131\u011f\u0131 bu madde al\u0131\u015f-veri\u015fi olay\u0131na aktif ta\u015f\u0131ma denir.<\/p>\n
H\u00fccrenin enerji harcayarak madde atmas\u0131
\nYaln\u0131zca canl\u0131 h\u00fccrelerde ger\u00e7ekle\u015fir. Olay s\u0131ras\u0131nda h\u00fccre zar\u0131ndaki enzimler kullan\u0131l\u0131r ve enerji harcan\u0131r. Bu enerji solunum s\u0131ras\u0131nda ATP’den sa\u011flan\u0131r.
\nBu ta\u015f\u0131ma sayesinde ortamlar aras\u0131 yo\u011funluk fark\u0131 korunabilir.<\/p>\n
B-) B\u00fcy\u00fck molek\u00fcllerin aktif ge\u00e7i\u015fi
\nCanl\u0131 h\u00fccrelerde g\u00f6r\u00fcl\u00fcr ve enerji harcan\u0131r.
\nBu \u015fekilde madde al\u0131nmas\u0131 endositoz; madde at\u0131lmas\u0131 ekzositoz olarak adland\u0131r\u0131l\u0131r.
\na-)Endositoz
\nEndositozun \u00d6zellikleri
\n\u2022 Enerji harcan\u0131r.
\n\u2022 Enzim kullan\u0131l\u0131r.
\n\u2022 H\u00fccre zar\u0131 azal\u0131r.H\u00fccrenin i\u00e7eri\u011fi artar.
\n\u2022 H\u00fccreye al\u0131nan bu b\u00fcy\u00fck maddeler lizozomdaki ve besin kofulundaki h\u00fccre i\u00e7i enzimlerle par\u00e7alan\u0131r.
\n\u2022 Tek h\u00fccrelilerde ve akyuvarlar da \u00e7ok g\u00f6r\u00fcl\u00fcr.
\n\u2022 Canl\u0131l\u0131k delilidir.
\n\u2022 Denge yoktur.
\n\u2022 Bitki h\u00fccrelerinde ve di\u011fer \u00e7eperi olan h\u00fccrelerde g\u00f6r\u00fclmez.
\nMaddelerin \u00f6zelli\u011fine g\u00f6re fagositoz ve pinositoz olmak \u00fczere 2 \u015fekilde yap\u0131l\u0131r:<\/p>\n
Fagositoz: H\u00fccre zar\u0131ndan dif\u00fczyonla ge\u00e7emeyen b\u00fcy\u00fck kat\u0131 molek\u00fcllerin h\u00fccre i\u00e7ine al\u0131nmas\u0131d\u0131r.
\nBu olay s\u0131ras\u0131nda al\u0131nacak molek\u00fcl h\u00fccre zar\u0131na temas edince zardan yalanc\u0131 ayak denilen uzant\u0131lar olu\u015fur. Bu ayaklar al\u0131nacak molek\u00fcl\u00fcn etraf\u0131n\u0131 sarar ve i\u00e7eri al\u0131nmas\u0131n\u0131 sa\u011flar. H\u00fccre i\u00e7inde olu\u015fan bu yap\u0131ya besin kofulu denir.<\/p>\n
Bundan sonraki a\u015famada al\u0131nan besin lizozom enzimleriyle sindirilir. Bu sindirim olay\u0131nda olu\u015fan kofula ise sindirim kofulu denir.
\n\u00d6rnek: V\u00fccudumuzdaki akyuvarlar zararl\u0131 mikroorganizmalar\u0131 fagositoz yoluyla yerler ve yok ederler.<\/p>\n
Pinositoz: Dif\u00fczyonla al\u0131namayan b\u00fcy\u00fck s\u0131v\u0131 molek\u00fcllerin h\u00fccre i\u00e7ine al\u0131nmas\u0131d\u0131r. Bunda ise s\u0131v\u0131 molek\u00fcller yalan ayaklarla sar\u0131lamayaca\u011f\u0131ndan yalanc\u0131 ayak olu\u015fmaz.
\nBu nedenle h\u00fccre zar\u0131nda \u00e7\u00f6k\u00fcnt\u00fc \u015feklinde pinositoz cebi olu\u015fturulur. Olu\u015fturulan bu cep h\u00fccre i\u00e7ine do\u011fru bo\u011fumlanarak besinin i\u00e7eri al\u0131nmas\u0131n\u0131 sa\u011flar.<\/p>\n
\u00d6rnek: V\u00fccudumuzda g\u00f6rev yapan hormonlar\u0131n b\u00fcy\u00fck k\u0131sm\u0131 b\u00f6yle al\u0131n\u0131r.<\/p>\n
b-)Ekzositoz
\nH\u00fccre i\u00e7inde endositozla al\u0131nan besinler sindirildikten sonra, kalan art\u0131klar\u0131 yine h\u00fccre zar\u0131ndan olu\u015fturulan k\u0131vr\u0131mlarla h\u00fccre d\u0131\u015f\u0131na at\u0131l\u0131r. Bu olaya ekzositoz denir.
\nBir de resimle a\u00e7\u0131klayal\u0131m:<\/p>\n
Ekzositozun \u00d6zellikleri
\n\u2022 Enerji harcan\u0131r.
\n\u2022 Enzim kullan\u0131l\u0131r.
\n\u2022 H\u00fccre zar\u0131 artar.H\u00fccrenin i\u00e7eri\u011fi azal\u0131r.
\n\u2022 Canl\u0131l\u0131k delilidir.
\n\u2022 Denge yoktur.
\n\u2022 Bo\u015falt\u0131m kofulu ve golgi yard\u0131m\u0131yla at\u0131l\u0131r.
\n\u2022 Bitki ve hayvan h\u00fccrelerinde g\u00f6r\u00fcl\u00fcr.<\/p>\n
H\u00fccre Zar\u0131 ve H\u00fccre Duvar\u0131 Kar\u015f\u0131la\u015ft\u0131rmas\u0131:<\/p>\n
H\u00fccre Duvar\u0131 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 H\u00fccre Zar\u0131<\/p>\n
?Cans\u0131zd\u0131r. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0?Canl\u0131d\u0131r.
\n?Tam ge\u00e7irgendir. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ?Se\u00e7ici-ge\u00e7irgendir.
\n?Bitkiler,mantarlar \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ?T\u00fcm canl\u0131larda\u00a0bulunur
\nbakteriler ve alglerde.
\n?Bitkilerde sel\u00fcloz \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ?Karbonhidrat, ya\u011f\u00a0ve proteinden\u00a0meydana gelir.
\nMantarlarda kitin
\nBakterilerde peptidoglikondan \u00a0meydana gelir.<\/p>\n
?Ge\u00e7itleri vard\u0131r ve \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0?Esnektir ve\u00a0porlar\u0131 vard\u0131r.
\nesnek de\u011fildir.
\n?H\u00fccreye \u015fekil verir, \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ?H\u00fccreye \u015fekil\u00a0verir ve d\u0131\u015f\u00a0ortamdan ay\u0131r\u0131r.
\ndiklik ve desteklik sa\u011flar,
\nturgor bas\u0131nc\u0131na kar\u015f\u0131
\nbitkiyi korur. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0?D\u0131\u015f etmenlerden\u00a0korur.
\n?D\u0131\u015f etmenlerden korur.<\/p>\n","protected":false},"excerpt":{"rendered":"
H\u00dcCRE ZARI H\u00fccre zar\u0131 h\u00fccreyi d\u0131\u015f ortamdan ay\u0131ran zard\u0131r. Genel olarak bakarsak h\u00fccreye gerekli maddelerin al\u0131nmas\u0131n\u0131 ve h\u00fccredeki zararl\u0131 at\u0131klar\u0131n at\u0131lmas\u0131n\u0131 sa\u011flayan canl\u0131ve se\u00e7ici – ge\u00e7irgen yap\u0131d\u0131r. 1972’de Singer ve Nicholson isimli bilim adamlar\u0131 h\u00fccre zar\u0131n\u0131 ak\u0131c\u0131 mozaik zar modeline benzetmi\u015flerdir ve iki s\u0131ra lipit tabakas\u0131 vard\u0131r demi\u015flerdir. Ak\u0131c\u0131 mozaik zar modeline \u00f6rnek bir resim: … Devam\u0131n\u0131 oku…<\/a><\/p>\n","protected":false},"author":1685,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[16288,14796],"class_list":["post-42548","post","type-post","status-publish","format-standard","hentry","category-biyoloji","tag-hucre-duvari","tag-hucre-zari"],"_links":{"self":[{"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/posts\/42548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/users\/1685"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/comments?post=42548"}],"version-history":[{"count":0,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/posts\/42548\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/media?parent=42548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/categories?post=42548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sorubak.com\/blog\/wp-json\/wp\/v2\/tags?post=42548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}