Kinesics is the study of body motions as a form of communication.
Protein is a fat soluble vitamin
Answer:
The correct answer will be- ADH alters the reabsorption of water and RAAS leads to the reabsorption of sodium ions.
Explanation:
To maintain the osmolarity of the blood in the human body, the body activates the RAAS pathway and the production of ADH.
RAAS pathway gets activated when the receptors sense low blood pressure in the body. This activates the production of renin from the juxtaglomerular cells of the body which converts the angiotensin to angiotensin I and later angiotensin II.
This allows the reabsorption of sodium ions in the blood through proximal and distal tubules in the nephron. This activates the synthesis of aldosterone which increase the permeability to sodium ions.
The Antidiuretic hormone helps regulate the low blood pressure by adding aquaporins to the distal tubule membrane which help absorb the water.
Thus, ADH alters the reabsorption of water and RAAS leads to the reabsorption of sodium ions is the correct
Mucus would most likely accumulate in the respiratory tract as a result of ciliary destruction.
Pertussis (whooping cough) is a highly contagious respiratory tract infection. A severe hacking cough is followed by the a high-pitched breath intake that sounds like "whoop" in many people. Before the vaccine, whooping cough was thought to be a childhood disease. Whooping cough now primarily affects children who have not received the full course of vaccinations, as well as teenagers and adults whose immunity has waned.
Deaths from whooping cough are uncommon, but most commonly occur in infants. That is why it is critical for pregnant women and others who will have close contact with an infant to be immunized against whooping cough. The best way to avoid pertussis is to get vaccinated. Check that you and your loved ones have received their pertussis vaccines.
To know more about the Pertussis, here
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Answer:
Fermentation
Explanation:
Fermentation is the process whereby carbohydrates are converted to acohol or acid by the activities of some enzymes. During the process of fermentation, carbon dioxide is produced and it is found as tiny pockets of air inside the bread dough. This make it to rise. The alcohol produced evaporates later during the bread making process.
