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Jobisdone [24]
3 years ago
5

Some people have low levels of calcium circulating in the blood, a condition known as hypocalcemia. While for many this disorder

has little to no effect, for some it can be life-threatening. How could low levels of calcium harm an individual?
Low levels of calcium would not have any effect on synaptic transmission.
Low levels of calcium would cause sustained depolarization of the presynaptic cell.
Low levels of calcium would result in fewer signals sent between the pre- and postsynaptic cell.
Biology
1 answer:
Andrew [12]3 years ago
7 0

Answer:

Hypocalcemia is defined as low level of calcium in the serum.

It could be harmful to an individual in the following ways:

Convulsions, arrhythmias, tetany, and numbness in the hands and feet and around the mouth occur due to lowered threshold for depolarization causing increased responsiveness.

Life-threatening complications- Laryngospasm and Cardiac arrhythmias can arise.

Effects on cardiac output include:

(A) Negative chronotropic effect, or a decrease in heart rate.

(B) Negative inotropic effect, or a decrease in contractility

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Name the kind of tissues
Natasha_Volkova [10]
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this is an argument that makes an opposing point to another argument. it exspreses the view of a person who degrees with your po
diamong [38]

Answer:

The correct answer is - counterargument.

Explanation:

A counterargument is an argument that is made by a person against or the opposing point to another argument. Counterargument shows the point of a particular person who does not agree with your point or position on any particular thing or subject.

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asambeis [7]

Answer:

D

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5 0
3 years ago
why is it easier/ faster for our body to digest candy than pasta? candy contains disaccharides and thus contains more substrate
Zanzabum

Pasta contains starch and thus contains more substrate and needs more enzyme to digest.

<h3>What is starch ?</h3>

A polymeric carbohydrate called starch, also known as amylum, is made up of a lot of glucose units connected by glycosidic linkages. The majority of green plants synthesize this polysaccharide as a form of energy storage. It is the most prevalent type of carbohydrate consumed by people worldwide and is present in significant proportions in common foods like wheat, potatoes, maize (corn), rice, and cassava (manioc).

Pure starch is a powder that is white, odorless, tasteless, and insoluble in alcohol or cold water. It is made up of the branching amylopectin and the linear and helical amylose molecules. Starch typically comprises 20 to 25% amylose and 75 to 80% amylopectin by weight, depending on the plant. Animals store their energy in glycogen, which is a more intricately branched form of amylopectin.

To learn more about starch from the given link:

brainly.com/question/1237142

#SPJ4

7 0
1 year ago
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