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Eye Diseases

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Eye disorders may be classified according to the part of the eye in which the disorders occur. The most common disease of the eyelids is hordeolum, known commonly as a sty, which is an infection of the follicles of the eyelashes, usually caused by infection by staphylococci. Internal sties that occur inside the eyelid and not on its edge are similar infections of the lubricating Meibomian glands. Abscesses of the eyelids are sometimes the result of penetrating wounds. Several congenital defects of the eyelids occasionally occur, including coloboma, or cleft eyelid, and ptosis, a drooping of the upper lid. Among acquired defects are symblepharon, an adhesion of the inner surface of the eyelid to the eyeball, which is most frequently the result of burns. Entropion, the turning of the eyelid inward toward the cornea, and ectropion, the turning of the eyelid outward, can be caused by scars or by spasmodic muscular contractions resulting from chronic irritation. The eyelids also are su...
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Eye Comparative Anatomy

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The simplest animal eyes occur in the cnidarians and ctenophores, phyla comprising the jellyfish and somewhat similar primitive animals. These eyes, known as pigment eyes, consist of groups of pigment cells associated with sensory cells and often covered with a thickened layer of cuticle that forms a kind of lens. Similar eyes, usually having a somewhat more complex structure, occur in worms, insects, and mollusks. Two kinds of image-forming eyes are found in the animal world, single and compound eyes. The single eyes are essentially similar to the human eye, though varying from group to group in details of structure. The lowest species to develop such eyes are some of the large jellyfish. Compound eyes, confined to the arthropods (see Arthropod ), consist of a faceted lens, each facet of which forms a separate image on a retinal cell, creating a moasic field. In some arthropods the structure is more sophisticated, forming a combined image. The eyes of other vertebrates are e...
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Protective Structures of the Eye

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Several structures, not parts of the eyeball, contribute to the protection of the eye. The most important of these are the eyelids, two folds of skin and tissue, upper and lower, that can be closed by means of muscles to form a protective covering over the eyeball against excessive light and mechanical injury. The eyelashes, a fringe of short hairs growing on the edge of either eyelid, act as a screen to keep dust particles and insects out of the eyes when the eyelids are partly closed.  Inside the eyelids is a thin protective membrane, the conjunctiva, which doubles over to cover the visible sclera. Each eye also has a tear gland, or lacrimal organ, situated at the outside corner of the eye. The salty secretion of these glands lubricates the forward part of the eyeball when the eyelids are closed and flushes away any small dust particles or other foreign matter on the surface of the eye.  Normally the eyelids of human eyes close by reflex action about every six secon...
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Functioning Of The Eye

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In general the eyes of all animals resemble simple cameras in that the lens of the eye forms an inverted image of objects in front of it on the sensitive retina, which corresponds to the film in a camera. Focusing the eye, as mentioned above, is accomplished by a flattening or thickening (rounding) of the lens. The process is known as accommodation. In the normal eye accommodation is not necessary for seeing distant objects. The lens, when flattened by the suspensory ligament, brings such objects to focus on the retina. For nearer objects the lens is increasingly rounded by ciliary muscle contraction, which relaxes the suspensory ligament. A young child can see clearly at a distance as close as 6.3 cm (2.5 in), but with increasing age the lens gradually hardens, so that the limits of close seeing are approximately 15 cm (about 6 in) at the age of 30 and 40 cm (16 in) at the age of 50. In the later years of life most people lose the ability to accommodate their eyes to distances wi...
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Glycosides

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Glycosides, class of complex chemical compounds in plants. They are broken down by plant enzymes into sugars, among which glucose is generally included, and into other substances. The term glucoside is often used synonymously with glycoside, but in its more specific meaning it refers to glycosides that yield glucose. Each glycoside in a plant is hydrolyzed (converted in a reaction with water) by an enzyme, usually a specific enzyme found in the same plant. The enzyme emulsin, however, causes hydrolysis of several glycosides. The enzymes and glycosides are stored in separate plant cells until the reaction products of the glycosides are needed and the enzymes are activated. Glycosides are believed to serve several purposes in the plant. Glycosides are bitter tasting, and it is believed that they help keep birds and insects from eating seeds and fruit before they are fully grown, by which time the glycosides have been converted to sweet sugars. When a plant tissue is bruised, the...
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Glucose

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Glucose, monosaccharide sugar,  C 6 H 12 O 6 . It is found in honey and the juices of many fruits; the alternate name grape sugar is derived from the presence of glucose in grapes. It is the sugar most often produced by hydrolysis of natural glycosides . Glucose is a normal constituent of the blood of animals (see Sugar Metabolism ). Glucose is a white crystalline solid, less sweet than ordinary table sugar. Solutions of glucose rotate the plane of polarization of polarized light to the right; hence the alternative name dextrose (Latin dexter, “right”). Glucose crystallizes in three different forms. The degree of rotation of polarized light is different for each form. Glucose is formed by the hydrolysis of many carbohydrates, including sucrose, maltose , cellulose , starch , and glycogen. Fermentation of glucose by yeast produces ethyl alcohol and carbon dioxide. Glucose is made industrially by the hydrolysis of starch under the influence of dilute acid or, mo...
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Sugar Metabolism: FERMENTATION

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The chemical reaction whereby plants such as yeast use sugar is remarkably similar to the metabolism of sugar in the human body. Yeast contains a mixture of 12 enzymes, which are collectively known as zymase. Most of these enzymes, including hexokinase, are identical to enzymes involved in the human metabolism of glucose. The principal difference occurs at the end of the chain of reactions; a glucose-decomposition product called pyruvic acid is converted in the body into lactic acid, but in plants it is converted by zymase into ethyl alcohol. See Fermentation . Many problems in the physiology of sugar remain to be solved. Present work in this field has been accelerated since the discovery of tracer elements, especially radioactive carbon. Sugars, synthesized with radioactive carbon, can be followed through the body after ingestion. More Articles: DIGESTION, ASSIMILATION, AND STORAGE ENZYMES AND HORMONES   GLYCEMIA AND GLYCOSURIA 
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