Physiology: Instructor: Dr. John Ramcharitar
Physiology: Instructor: Dr. John Ramcharitar
Instructor:
Dr. John Ramcharitar
Lecture Outline
Membrane Polarization
Equilibrium Potentials
GHK Equation
Electrochemical Driving Forces
Key Neurophysiological Techniques
Passive Membrane Properties
Lipid Bilayer:
The lipid bilayer is a barrier to water and water-soluble substances
CO2
ions
glucose
N2
H2O
urea
O2
halothane
Cell Membrane
but, other molecules can still get across the membrane!
CO2
urea
ions
H2O
glucose
N2
O2
isoflurane
Permeability coefficients
Relative
Permeabilities
(cm/sec)
(coefficients are for an artificial lipid bilayer)
water
urea
glycerol
glucose
Cl
K+
Na+
-
10-2
high permeability
10-4
10-6
10-8
10-10
10-12
low permeability
Lecture Outline
Membrane Polarization
Equilibrium Potentials
GHK Equation
Electrochemical Driving Forces
Key Neurophysiological Techniques
Passive Membrane Properties
Group Exercise
Complete the following table:
Group Exercise
Complete the following table:
Why is Vm Ek?
Lecture Outline
Membrane Polarization
Equilibrium Potentials
GHK Equation
Electrochemical Driving Forces
Key Neurophysiological Techniques
Passive Membrane Properties
Nernst Eq
Nernst Eq
GHK Eq
Lecture Outline
Membrane Polarization
Equilibrium Potentials
GHK Equation
Electrochemical Driving Forces
Key Neurophysiological Techniques
Passive Membrane Properties
Lecture Outline
Membrane Permeability
Transport Proteins
Key Neurophysiological Methods
Patch Clamping
Passive Membrane Properties
The extracellular
approach
The intracellular
approach
Ion Channels
in
out
25 mV
Na+
Fig. 4.5
Figure 4-6A
Ion Channels
in
out
25 mV
Na+
Fig. 4.5
Patch-Type Recordings
Patch-Type Recordings
Patch-Type Recordings
Patch-Type Recordings
Patch-Type Recordings
Patch-Type Recordings
Lecture Outline
Membrane Permeability
Transport Proteins
Key Neurophysiological Methods
Patch Clamping
Passive Membrane Properties
Lecture Outline
Membrane Permeability
Transport Proteins
Key Neurophysiological Methods
Patch Clamping
Passive Membrane Properties
100
%
37%
100
%
37%