Answer:
Triglycerides, cholesterol and other essential fatty acids.
Explanation:
the scientific term for fats the body can't make on its own—store energy, insulate us and protect our vital organs. They act as messengers, helping proteins do their jobs.
Answer:
The first two fingers may be stronger due to the fact that they are used the most often and could build up more strength and dexterity. Another reason the first two fingers may be stronger could be due to the fact that the ulnar muscle that controls digits 4 and 5 is smaller than the radial muscle.
Explanation:
Pinch strength is a widely used measurement of hand function. A direct relationship between pinch strength and function has been demonstrated and illustrates the importance of hand strength in clinical practice.There is a difference in grip strength in the dominant and non-dominant hands.Dominant hand is significantly stronger. According to the pinch strength data, he index finger and the thumb are the strongest, the middle finger and the thumb are the second strongest, the ring finger and the thumb are the third strongest, and the little finger and the thumb are last. The difference is the largest between the middle finger and the thumb and the ring finger and the thumb.
The first two fingers may be stronger due to the fact that they are used the most often and could build up more strength and dexterity. Another reason the first two fingers may be stronger could be due to the fact that the ulnar muscle that controls digits 4 and 5 is smaller than the radial muscle.
Difference in the pinch strength may be due to one possible reason that the radial muscle is larger than the ulnar muscle which controls digits 4 and 5. Another reason could be that you generally use the thumb, index, and middle fingers more than the ring and little finger, therefore the first three fingers have more strength and muscle memory.
Firs one for food poisoning is surgery.
A bacterial cell is compared to a virus because it could possibly kill you.
Nose, hair ears and mouth.
If iodine solution reacts with starch, it will change color into black.
Since the yellow-orange iodine solution stayed the same <span>color when it was put on the apple, it can be concluded that there is no starch in the apple. On the other case, the black color of the potato suggests that there is a great amount of starch in the potato. Anyway, this does not mean that there is no starch in the apple at all. As fruits ripen, starch slowly changes to sugar. Iodine cannot react with sugar, so the black color in the apple is missing.</span>
