Answer:
This question lacks options, options are:
a) The partial pressure of oxygen
b) Acidity
c) The partial pressure of carbon dioxide
d) Temperature
e) BPG
The correct answer is a. The most important factor that determines the percent of oxygen saturation of hemoglobin is <u>The partial pressure of oxygen
</u>.
Explanation:
Hemoglobin is an oxygen transport protein. Partial Oxygen Pressure (PaO2), measures the pressure of dissolved oxygen in the blood, that is, it shows how well oxygen passes from the lungs into the bloodstream. A high partial pressure of oxygen in the blood produces an almost complete saturation of hemoglobin, which indicates the maximum amount of oxygen that combines, but when PaO2 is reduced, so is hemoglobin saturation, when saturation is below 90% hypoxemia occurs, that is, the level below normal blood oxygen levels.
Anticodons are found on molecules of tRNA. Their function is to base pair with the codon on a strand of mRNA during translation. This action ensures that the correct amino acid will be added to the growing polypeptide chain. A tRNA molecule will enter the ribosome bound to an amino acid.
hope this helps
Homeostasis can be defined as the state of maintenance of the constant internal conditions by the living organisms. The homeostasis is maintained by the body so that it may function properly. The homeostasis will be disturbed by the reduced intake of the food and water. Healthy intake of water and food is essential in maintaining the homeostasis of the body. The elevated or depressed blood pH along with extreme body temperatures will also disturb the homeostasis of the body making the person sick. Moreover, certain infectious organisms also alters the homeostasis of the body.
Hence, all the options are correct.
Answer:
Spoilage microbes produce acid
Explanation:
When food becomes spoiled or is unprotected, bacteria will invade the food. These types of bacteria are called spoilage bacteria. The bacteria will multiply by consuming the nutrients from the food and grows very rapidly. In certain conditions, the invading bacteria will produce acids that protects them and creates a barrier for other microbes. This acid is what gives spoiled food a sour taste.
