adipocyte
In the organelle the vacuoles stores water, and minerals in the cell. The part of the cell that stores food is the plastid.
Because it adipose cells stores fat meaning lipids. When the cell stores more fat, the nucleus is pushed away to the side of the cell near the cell membrane which gives the the cells a whitish look.
This description is characteristic of adipose tissue, which is a type of connective tissue that stores fat in the form of adipocytes. Adipocytes are specialized cells that can greatly increase in size as they store more fat, leading to enlargement of the tissue. Due to the accumulation of fat droplets, the nuclei of adipocytes get pushed to the periphery of the cell.
No, the cell does not store starch and fat in the nucleus. Starch is stored in the chloroplasts of plant cells, while fat is typically stored in specialized organelles called lipid droplets within the cell. The nucleus primarily houses the cell's genetic material in the form of DNA.
When cells take in liquid droplets, it is called pinocytosis. This process involves the cell membrane engulfing the droplets and bringing them into the cell in small vesicles.
Fat cells contain large vacuoles enclosing fat droplets
Fat cells contain large vacuoles enclosing fat droplets
Fat cells contain large vacuoles enclosing fat droplets
A fat cell stores energy for later use.
In the organelle the vacuoles stores water, and minerals in the cell. The part of the cell that stores food is the plastid.
Stores energy for when you need it.
red blood cell
From your body's fat stores.
A vacuoles stores fats and starches in plant cells, while mitochondria produce energy, ribosomes carry out protein synthesis, the nucleus contains genetic material, and chloroplasts are responsible for photosynthesis.
Fat droplets may appear on chicken broth due to the presence of fat released from the chicken during cooking. When the broth cools, the fat can solidify and rise to the surface, forming droplets. Skimming off the fat or using a fat separator can help remove these droplets from the broth.
Large fat droplets are turned into small fat droplets in the small intestine through a process called emulsification. This process is facilitated by bile salts released from the gallbladder, which break down the large fat droplets into smaller droplets, increasing the surface area for enzymes to act upon for digestion.
physical change