Spongy bone has trabecular which serve as reinforcing plates against a force. The loss of spongy bones causes weakening of the internal support that the compact bone requires and the entire bone breaks.
Plantae: Autotrophic, Multi- or Monocellular, have cell walls as well as a membrane, have a chloroplast making the characteristic green color and to capture sunlight for photosynthesis. Break down generated glucose into it's components.
Animalia: Heterotrophic, Multi- or Monocellular, have a cell membrane made of a phospholipid bilayer, and many mitochondria to aid with movement energy. Feed on plants or other animals. Eukaryotic cells.
Fungi: Heterotrophic, most Multicellular, have a rigid cell wall made of chitin, specialized cells to aid with decomposition of dead organic matter. Eukaryotic cells.
Protista: Can be plant-like, animal-like, or fungus-like. Most are single-celled, may be chemosynthetic or photosynthetic. Eukaryotic cells.
Archeabacteria: Prokaryotic. Do not have nuclei or membrane-bound organelles. Move around using a flagellum to propel itself. Lives in mainly fluid environments (air, water). Separated from Eubacteria due to it's high tolerance of extreme conditions, such as high salinity, no oxygen, burning heat, or freezing cold. Can be chemosynthetic or anaerobic, as well as aerobic.
Eubacteria: Normal, everyday bacteria. Prokaryotic, chemosynthetic, anaerobic, or aerobic. Do not have nuclei or membrane-bound organelles. Mobile using a flagellum to propel itself.
Answer:
c) Breaks down and inactivates acetylcholine
Explanation:
Acetylcholinesterase is an enzyme that is required for termination of acetylcholine activity in the synaptic cleft. The enzyme is present in the extracellular side of the motor endplate membrane and breaks down the acetylcholine into acetyl and choline.
In the absence of acetylcholine, the muscle fibers resume their resting stage. Therefore, acetylcholinesterase activity is required for the normal functioning of muscles and nerve cells that use acetylcholine as a neurotransmitter.
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.
I think that the repurposing an item is also right
