Answer:
The correct answer is option b, that is, inhibition of vasopressin.
Explanation:
Vasopressin also called ADH or anti-diuretic hormone results in the resorption of water by the collecting duct and the distal convoluted tubule of the nephron, and thus, minimizes the reduction of water via urine. Consuming ethyl alcohol results in the prevention of the secretion of ADH that results in frequent urination.
She should ask about what she needs to know and then right it down for when she needs it!
Vinegar is an extremely acidic liquid. Very few microorganisms (ie bacteria and fungus which cause foods to spoil) can survive in such an acidic environment. Among other effects, it can destroy their cell walls, and prevent their own enzymes working (enzymes are extremely pH sensitive). There are a small number of microorgamisms which are adapted to survive in extreme acidity. However, this adaptation prevents them from surviving in more 'normal' environments. Therefore, anything which can survive in the vinegar, will not likely survive on your kitchen surface, and the same is true the other way around. Therefore, as vitually nothing can colonise whatever is in the vinegar, the food will be very effectively preserved. . . . . . . . . . . you can say........................ . . the low pH a nd high acidity of vinegar destroy bacteria
In a series of reactions the energy is converted (along an electron transport process) into ATP and NADPH. Water is split in the process, releasing oxygen as a by-product of the reaction.
<span>no predator, Thus enabling it to it to grow and kick the other organism out of the area</span>
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