Answer:
True.
Explanation:
Stage 1 of NREM sleep is characterized by a low amplitude EEG, mixed frequency between range a and s (2 to 7Hz). EMG activity is usually higher than at other stages of sleep, but amplitude can vary widely. Stage 2 of NREM sleep is recognized by background activity and episodes of sleep spindles and K-complexes. Sleep spindles are short (12 to 14 Hz) waves that increase and decrease in amplitude to produce a spindle characteristic. Stage 3 NREM sleep is classified when slow waves or d waves (£ 2Hz) and high amplitude greater than 75mV (measured from lowest to highest wave - peak to peak) appear at 20 to 50% of the time of the day. record. Stage 4 NREM sleep is similar for EEG, EMG, and EOG from the previous stage; however, stage 4 is characterized by the presence of d waves in more than 50% of the time.
Accordingly, we can conclude that going through the NREM stages (1 to 4), the frequency of EEG waves decreases but their amplitude increases.
Cooking changes the composition of carbohydrate to sucrose; this gives a natural sweetness to the food. This is the reason why starch-rich or carbo-loaded kinds of food are very enticing to the senses, because when they are cooked the food naturally releases these sweet aroma and taste that you cannot resist.
Answer:
to give the baby oxygen
Explanation:
If the baby looks like it isn't breathing correctly you need to give it oxygen.
I believe the correct answer from the choices listed above is option A. Stretching that uses neuromuscular reflexes to gain further stretching of the muscle is called PNF stretching. PNF stands for <span>Proprioceptive Neuromuscular Facilitation. Hope this helps. Have a nice day.</span>
People born without a corpus callosum face many challenges. Some have other brain malformations as well—and as a result individuals can exhibit a range of behavioral and cognitive outcomes, from severe cognitive deficits to mild learning delays.
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