The answer that best describes the relative refractory period in the neuron is The resting membrane potential is restored, but concentrations of sodium and potassium are not restored to their original state.
The refractory period is the time during which another stimulus given to the neuron will not lead to a second potential. Thus, because Na+ channels are inactivated during this time, additional depolarizing stimuli do not lead to new action potentials.
Fiorella is likely to smile slightly, while Juana is likely to hold a straight face.
<h3>What is Empathy?</h3>
This is defined as the capacity to understand or feel what another person is experiencing from within their frame of reference.
Low empathy involves inability to cope with emotional situations and are usually impatient which is why when shown photos of happy faces, they are more likely to hold a straight face.
Read more about Empathy here brainly.com/question/16253958
Unsaturated fatty acids are a component of the phospholipids in cell membranes and help maintain membrane fluidity. The Phospholipids contain a variety of unsaturated fatty acids, when compressed, the “kinks” in their tails push adjacent phospholipid molecules away, that helps in maintain fluidity in the membrane. Unsaturated fatty acids have at least one double bond, creating a "kink" in the chain, the absence of double bonds decreases fluidity, making the membrane very strong and stacked tightly.
The ratio of saturated and unsaturated fatty acids determines the fluidity in the membrane at a temperature, at appropriate temperatures the phospholipids have enough kinetic energy to overcome the intermolecular forces holding the membrane together, which increases membrane fluidity.
To learn more about Unsaturated fatty acids , here
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passive transport would be the answer to your question
Answer:
The glycosidic linkage between glucose molecules in maltose is α-1,4-glycosidic linkage.
Explanation:
As maltose is a reducing sugar, it must possess the linking of its two glucose molecules in such a way that an anomeric carbon is left for the the formation of an aldehyde group. The glucose molecules in maltose are linked in such a way that the first carbon atom of one of the glucose molecules is attached to the fourth carbon of the other glucose molecule. This is known as head to tail fashion and termed as α-1,4-glycosidic linkage.
