Processes during cell wall formation

We have also studied polysaccharide deposition processes during cell wall formation (7), by gas-liquid chromatographic analysis of fractions sep-... 

The principal obstacle encountered by a vims is gaining entry into the cell. The cells are protected by a cell wall of a thickness comparable to the size of the vims. The vims must first become attached to the cell surface. Much of the specificity of a vims for a certain type of cell lies in its ability to attach to the surface of that specific cell. Durable contact is thus important if the vims is to infect the host cell. The ability of the vims and the cell surface to interact is a property of both the vims and the host cell. The fusion of viral and host-cell membranes, based on unique chemical recognition factors at the cellular surface, allows the intact viral particle or, in certain cases, only its infectious nucleic acid to enter the cell. This process also may involve a type of enzymatic digestion or breakdown of the host plasma membrane at the site of attachment. It is not only during initial infection of a cell that viruses have to cross cell membranes, however. Although the phenomenon of syncitia formation (for HIV infection) and lysing (for picomavims infection) are observed, cell-to-cell transfer must also occur if the vims is to effectively multiply and cause a substantial infection. 

Soymilk. In the traditional process, soybeans are soaked in water, ground into a slurry, cooked, and filtered to remove the insoluble cell wall and hull fractions. A number of modifications have been made in the process since the 1960s, including heat treatment before or during grinding to inactivate the enzyme lipoxygenase and thus prevent formation of grassy and beany flavors. The soymilks are available in plain and flavored, eg, vanilla and chocolate, forms (90,91). 

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