The gastrointestinal wall is composed of four layers or tunics:
- Mucosa
- Submucosa
- Muscularis mucosa
- Serosa
The innermost tunic of the wall is known as the mucosa or mucous membrane layer. The digestive tract's lumen is lined with it. The mucosa comprises epithelium, a layer of lamina propria, a loose layer of connective tissue, and the muscularis mucosa, a thin layer of smooth muscle.
The mucosa is surrounded by a substantial layer of loose connective tissue known as the submucosa. Blood arteries, lymphatic vessels, and neurons are also present in this stratum. The adventitia is a connective tissue that makes up the digestive tract's outermost layer above the diaphragm. It is referred to as serosa below the diaphragm.
To learn more about mucosa click here
brainly.com/question/13153021
#SPJ4
Your answer would be B. The first one would be correct if the question was “how do we identify both bloodstains are from the victim”.
Answer:
The correct answer is d.non-vascular plants with a dominant gametophyte.
Explanation:
Bryophytes are non-vascular plants that present a reduced and not constantly present sporophyte, also their gametophyte is very dominant and is, basically, the whole structure. Their sporophyte only grows when they're reproducing and they disappear when the spores are spread.
Answer:
B. inhibit the germination of Clostridium botulinum endospores.
Explanation:
Nitrite is used in meat curing, which is produced commercially as sodium nitriteand it is has been responsible for the preservation and characteristic color/ flavor of the cured meats. Cured meat products contain curing salts, usually salt (sodium chloride) and either nitrites or nitrates. The function of nitrite in processed meat is : (1) to stabilize the color of the lean tissues. Sodium nitrite, is most commonly used for curing (although in some products such as fermented ones, sodium nitrate is used too, because of the long aging period); pocessed meats like as bacon, ham, sausages etc.
These compounds help to prevent the growth of harmful bacteria. add a salty flavor. Clostridium botulinum produces heat-resistant endospores that are commonly that are able to survive under adverse conditions. Clostridium botulinum is commonly associated with bulging canned food; bulging, misshapen cans are due to an internal increase in pressure caused by gas produced by this bacteria.
