Answer:
- Calcium binds to troponin C
- Troponin T moves tropomyosin and unblocks the binding sites
- Myosin heads join to the actin forming cross-bridges
- ATP turns into ADP and inorganic phosphate and releases energy
- The energy is used to impulse myofilaments slide producing a power stroke
- ADP is released and a new ATP joins the myosin heads and breaks the bindings to the actin filament
- ATP splits into ADP and phosphate, and the energy produced is accumulated in the myosin heads, starting a new cycle
- Z-bands are pulled toward each other, shortening the sarcomere and the I-band, producing muscle fiber contraction.
Explanation:
In rest, the tropomyosin inhibits the attraction strengths between myosin and actin filaments. Contraction initiates when an action potential depolarizes the inner portion of the muscle fiber. Calcium channels activate in the T tubules membrane, releasing <u>calcium into the sarcolemma.</u> At this point, tropomyosin is obstructing binding sites for myosin on the thin filament. When calcium binds to troponin C, troponin T alters the tropomyosin position by moving it and unblocking the binding sites. Myosin heads join to the uncovered actin-binding points forming cross-bridges, and while doing so, ATP turns into ADP and inorganic phosphate, which is released. Myofilaments slide impulsed by chemical energy collected in myosin heads, producing a power stroke. The power stroke initiates when the myosin cross-bridge binds to actin. As they slide, ADP molecules are released. A new ATP links to myosin heads and breaks the bindings to the actin filament. Then ATP splits into ADP and phosphate, and the energy produced is accumulated in the myosin heads, which starts a new binding cycle to actin. Finally, Z-bands are pulled toward each other, shortening the sarcomere and the I-band, producing muscle fiber contraction.
Answer and Explanation:
D. Poultry
There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
The answer is B) mutation
A mutation is the alteration of a nucleotide
sequence in DNA. <span>Changed DNA sequence is transcribed into
RNA. This changed RNA sequence is
translated into misformed protein.
</span>
Replication is a process in which DNA molecule is copied, and thereby two identical DNA molecules are produced. Transformation is a process of incorporation of the foreign genetic material into cell's genetic material.
Well the results are are a 100% chance of a heterozygous Tall trait
It might be Microscopes, but Im not for sure. Microscopes are used to observe things that can't be seen with the naked eye and usually make it easier to observe a natural phenomena.
