The answer to this question would be a. empty stomach. Hunger naturally caused by the decreased blood glucose level, so eating sugar will lessen it. But it also can be induced by an empty stomach. There is a receptor in the stomach that detect whether it is a stretch (mean that there is something inside it). Lack of stretch can cause it to send a signal that will result in hunger.Explanation: you've most likely practised<span> gnawing, painful feelings in your </span>abdomen<span> at some </span>purpose<span>, </span>in the higher<span> left </span>aspect<span> of your abdomen. These </span>are usually referred to as<span> hunger pangs. Hunger pangs, or hunger pains, </span>are<span> caused by </span>sturdy<span> contractions of the </span>abdomen once<span> it’s empty. This uncomfortable sensation </span>is usually among<span> hunger, or </span>the will<span> to eat.</span>
<span>Despite being </span>known as<span> “hunger” pangs, these pains don’t </span>continuously<span> indicate </span>a really got to<span> eat.</span>
The answer to this question would be <span>a. empty stomach.
Hunger naturally caused by the decreased blood glucose level, so eating sugar will lessen it. But it also can be induced by an empty stomach. There is a receptor in the stomach that detect whether it is a stretch (mean that there is something inside it). Lack of stretch can cause it to send a signal that will result in hunger.</span>
Your answer will be answer choice B. Nobody thinks exactly the same as you do and nobody has to think the same as you. We have differences and that’s okay, I hope that this helps you
Iron performs many important functions in the body. It is primarily involved in the transfer of oxygen from the lungs to tissues. However, iron also plays a role in metabolism as a component of some proteins and enzymes. Iron is toxic to the body in its free state.
Hello, Levers with mechanical advantage can move large loads with a relatively small amount of effort. They have a high load force to effort ratio. Second class levers always have mechanical advantage.
To prevent foodborne botulism: Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry). Discard all swollen, gassy, or spoiled canned foods. Double bag the cans or jars with plastic bags that are tightly closed
