The properties of filtrate in the glomerular capsule are normally very similar to that of blood plasma except for the lack of Proteins.
<h3>Properties of filtrate in the glomerular capsule</h3>
- The kidneys filter 1100–1200 cc of blood every minute on average. Three layers of blood are filtered as a result of glomerular blood pressure.
- Bowman's capsule epithelium, glomerular blood vessel endothelium, and the basement membrane between these three layers.
- The filtration membrane is composed of these three entities.
- These membranes filter the blood so thoroughly that all but a small portion of the plasma's components enter the bowman's capsule's lumen.
- Additionally, both of them contain diverse electrolytes like sodium, potassium, chloride, and bicarbonate ions as well as glucose, creatinine, urea, and uric acid except for proteins. This procedure is hence termed ultrafiltration.
Therefore, "Proteins" is the right response.
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The nervous system contributes to the success of birds as flying animals because of all of these following things:
1. the well-developed integrative center of the brain that controls eating, singing, and flying
2. the well-developed center used to coordinate movement and balance
3. the well-developed optic lobes
Thanks to these things, birds are quite successful at flying because of their developed nervous system.
The answer is number 4 hope this helps
Answer:
Genetic Engineering
Explanation:
Image result for Two tomato plants are cross pollinated to produce tomato plants that produce more tomatoes.
When tomatoes cross pollinate, the genetic material of the two tomato varieties will combine and the seeds will be hybridized. Cross pollination will not affect the fruit, only the seeds inside.
The enzyme maltase breaks down disaccharide maltose into simple sugar glucose, which is usable by the body. This glucose can now also be stored in the liver for future use.
This maltase does nor break down sugar sucrose because it is the sucrase enzyme that breaks down sucrose into glucose and fructose.
