Answer:
Explanation:
Muscle contraction is stimulated by the movement of an action potential moving along a nerve fiber to the muscles. This event follow some series of process before being stimulated.
1. The impulse arrives at the synapse and travels through the transverse tubules.
2. The muscle impulse reaches the sarcoplasmic reticulum and calcium is released.
3. Calcium floods the sarcoplasm and binds to troponin molecules leaving active sites.
4. Tropomyosin molecules bind to exposed active sites, linking actin and myosin.
5. Thin filaments are pulled over the thick filaments.
6. The muscle fiber shortens and contracts.
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Answer:
baking soda
Explanation:
because its more readily dissolved in water
Answer:
The most commercially important genus of lactic acid-fermenting bacteria is Lactobacillus, though other bacteria and even yeast are sometimes used. Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut.
Lactic acid fermentation happens in our muscle cells when we are exercising feverishly, while alcoholic fermentation is used in yeast cells and is what leads to beer, bread, and wine.
