You throw it away in a river
Natural selection a process that occurs over successive generations and is defined as the differential reproduction of genotypes. Natural selection requires heritable variations in a given trait
Answer:
Kussmaul respirations indicates the condition of acidosis and diabtetes ketoacidosis
Explanation:
Kussmaul respiration refers to the labored and deep breathing pattern. Adolph kussmaul introduced the term Kussmaul respiration.
This respiration refers to the form of hyperventilation in which the amount of carbon dioxide is decreased in the blood. The metabolic acidosis alters the normal pattern of breathing and results in rapid and shallow breathing. The Kussmaul respiration is most common in ketoacidosis.
Answer: Spinal cord.
Explanation:
The spinal cord of the central nervous system helps to move off quickly as a part of the reflex response. Jill stepped on a tack and suddenly he realizes that he should quickly move his legs out of the tack.
The pain is not stimulated until the signals reaches from the receptor to the brain. The formation of the reflex arc ensures that the amount of potential tissue damaged is less.
It forces the body to move quickly from the place that is causing damage.Example: Moving the leg up involuntarily when stepped on pin.
This occurs because the sensory neurons connects to the motor neurons within the spinal cord.This leads to the contraction of bones and muscles.
Hence, the correct option is spinal cord.
c. Glucose and ATP are produced in glycolysis and used in fermentation.
Glycolysis is the process of breaking down glucose to produce energy. It generates two pyruvate molecules, ATP, NADH, and water. The process occurs in a cell's cytoplasm and does not require oxygen. It can be found in aerobic and anaerobic organisms.
Glycolysis is a cytoplasmic pathway that converts glucose into two three-carbon compounds while producing energy. Phosphorylation traps glucose with the help of the enzyme hexokinase.
Fermentation is a metabolic process that involves the action of enzymes to produce chemical changes in organic substrates. It is narrowly defined in biochemistry as the extraction of energy from carbohydrates in the absence of oxygen. Fermentation is an ancient method of food preservation. The method is still used today to make wine, cheese, sauerkraut, yogurt, and kombucha.
To learn more about glycolysis and fermentation, here
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