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Cake day: June 12th, 2023

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  • It has a part that is embedded in a mitochondrial membrane and works as a rotor. The other part is sticking out from the membrane and is responsible for synthesis of ATP from ADP and phosphate. An off-axis part of the rotor pushes the stator, it changes shape and pushes ADP and phosphate together, until they fuse to ATP.

    To make the rotor move, it makes use of membrane potential. One side of the membrane has a lot more H⁺ (just protons, really) than the other. The excess H⁺ want to go to the other side. The membrane doesn’t let them through. It is hydrophobic on the inside, so it does’t let through anything charged (like H⁺) or polar (like water). This is the potential and it has quite a lot of energy. ATP synthase lets the H⁺ through by binding them to the rotor in the membrane in a particular place and releases them in another in such a way that forces the rotor to turn almost a full turn before they can leave and stops it from rotating the other way. As mentioned, the rotation is transfered to the stator, changing its shape and thus creating ATP. As a side note, multiple H⁺ are bound on the rotor along its circumference, so each rotation is powered by the potential energy of multiple protons.

    Of course, it’s a bit more complicated than that, but I don’t think there’s anything downright wrong or misleading in what I wrote. I hope I managed to make it understandable. Also, I recommend animations of the synthase on youtube.















  • lemming@sh.itjust.workstoScience Memes@mander.xyzMushroom Guides
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    4 months ago

    That didn’t sound right, my experience that depending on luck and season, somewhere between 50 and 90 % of big mushrooms I come across in a forest are poisonous or at least disgusting. I admit it’s a very wild estimate and I’m very far from knowing all the mushroom I come across, but still, that seems like a big contradiction. So I followed your link to the primary article.

    I suspected that they might only count potentially lethal mushrooms, but no, it indeed seems they count even those that only make you nauseous. The problem is in the other number. The 100 000 means all funghi, it includes for example all yeasts. Most funghi don’t create mushrooms that anyone would consider picking. So the ratio you calculated below is WAY off.

    I would also like to note that the number 100 seems to come from a very simple PubMed search. Basically, if nobody wrote a paper about someone being sick after eating a mushroom, they wouldn’t find it. I don’t think that would mean that many foraged mushrooms would be missed, but it is a limitation worth knowing about.



  • Not so much Amanita phalloides as Amanita pantherina, that one looks much more similar. But I agree, if you know what you’re doing and don’t pick mushrooms with which you don’t have experience with and aren’t sure about, you’re good.

    I used to pick up even Amanita rubescens, an acual (although edible and tasty) Amanita, so even more similar to poisonous ones. But I didn’t have an opportunity for quite a few years and now I wouldn’t dare, until I got an opportunity to verify with someone experienced and trustworthy.