Answer:
Each one is fromt the plant cell
Explanation:
NOTE: the steps of the signal transduction pathway to be arranged is in the attached file.
Answer:
The correct signal transduction pathway in order from the releasing of glucagon into the blood to the promotion of glycogenolysis includes:
- Glucagon binds extracellulary to G- protein coupled receptor.
-G protein releases GDP and binds FTP
-Activated G protein activates adenylate (adenylate) cyclase.
-Adenylate cyclase converts ATP to cAMP.
-Cyclic AMP activates protein kinase A
- phosphorylase kinase phosphorylates glucogen phosphorylase, an enzyme needed for glycogenolysis.
Explanation:
As carbohydrates from food consumed is digested, it's end product, the glucose, is assimilated into the cells for energy production through the help of insulin in a process called glycolysis. Excess of glucose is stored in the liver as GLYCOGEN.
In cases where there is reduced sugar in the blood (hypoglycemic state) another pathway (known as glycogenolysis through
GLUCAGON hormone) is initiated to elevate the concentration of glucose in the blood.
It is not possible to determine this from this info. Thus, option "B" is correct.
<h3>What is standard error of mean?</h3>
The standard error of mean is computed by dividing the standard deviation to the square root of sample size. It can be represented as
The standard deviation of the sampling distribution is known as the standard error of mean because it measures the accuracy of sample mean as compared to population mean.
Thus, option "B" is correct.
To learn more about standard error of mean click here:
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During bread making, metabolism of simple sugars by yeast produces carbon dioxide which makes the bread rise.
The essential ingredients of bread dough are flour, water and yeast. As soon as these ingredients are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars.
The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and elastic gluten network, the carbon dioxide is held within the bubble and begins to inflate it, just like someone blowing up bubble gum.
As more and more tiny air cells fill with carbon dioxide, the dough rises, and so we see bread rising.