Answer:
A person had roti and dal for his lunch. Trace the changes in those during its passage through the alimentary canal. Answer: ... The saliva contains an enzyme salivary amylase (ptyalin) which converts starch in roti into maltose, isomaltose and small dextrins called a-dextrin.
Explanation:
Answer:
The major glands of the endocrine system are the hypothalamus, pituitary, thyroid, parathyroids, adrenals, pineal body, and the reproductive organs (ovaries and testes). The pancreas is also a part of this system; it has a role in hormone production as well as in digestion.
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none but they make blue pigment
Explanation:
No, there are no animals that naturally grow blue fur. In fact, there is no known vertebrate animal that produces actual blue pigment, and few invertebrates.
They Have Different Temperatures during the seasons because of the earths tilt on the axis towards the sun. When The Northern Hemisphere of the earth Is tilted towards the sun, it warms it up, but if its tilted back it will be cold, same for the south!
Option A is correct. These ions then have interaction with actin and myosin filaments to purpose muscle contraction. The muscle groups stay in the shriveled state until adenosine triphosphate (ATP) binds to myosin, releasing the myosin and actin filaments from one another.
<h3>How long after a individual dies does rigor mortis set in?</h3>
Rigor mortis appears approximately two hours after dying in the muscle groups of the face, progresses to the limbs over the subsequent few hours, finishing between 6 to eight hours after death. [10] Rigor mortis then stays for some other 12 hours (till 24 hours after death) and then disappears.
<h3>Why does a body go into rigor mortis stiffen within 36 hours of death?</h3>
Rigor mortis is the 1/3 stage in which the muscle mass harden and become stiff, prompted with the aid of the lack of adenosine triphosphate (ATP), which gives electricity to the muscles. Rigor mortis is a extensive tool to any dying examination because it can narrow down the timeframe of death.
Learn more about myosin here:
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