Answer:
A. Neurotransmitters can act as ligands.
B. Acetylcholine is a neurotransmitter. It can bind to an acetylcholine receptor on the surface of a cell. If this receptor is also a sodium channel, we would call acteylcholine a ligand and its receptor a ligand gated receptor.
Explanation:
Answer:
A. Neurotransmitters can act as ligands.
B. Acetylcholine is a neurotransmitter. It can bind to an acetylcholine receptor on the surface of a cell. If this receptor is also a sodium channel, we would call acteylcholine a ligand and its receptor a ligand gated receptor.
Explanation:
Neurotransmitter are chemicals that transfer signals between neurons and nerve cells. They control some physical and physiologocal activity such as appetite, food.
Acetycoline is an example of neurotransmitter and it is located in the parasympathetic nervous system. Ligand are substance that form complexes with biomolecule. They serve biological purpose with this biomolecule.
This ligand binds to target site. Neurotransmitter act as ligand by binding to receptor in the postsynaptic neuron and acetycoline a type of neurotransmitter can also serve as ligand they bind to acetycoline receptor on cell surface.
Answer:
H and J
Explanation:
F With great diversity comes and increase in species
G with an increase of animals there is an increase in competition not a decrease
H and J both seem right since the more animals the more competitive it is for space and food
<span>Blockage of the Cerebral Artery can reduce blood supply to the brain, causing a stroke (Ishcemic Stroke)
Blood is carried to the brain by two pair of arteries, i) The Internal Carotid arteries, ii) The Vertebral arteries.
Stroke is a neurovascular condition affecting blood vessels in the brain. There are two types of Stroke i) Ischemic Stroke ii) Hemorrhagic Stroke.
In Ischemic stroke occlusion of a cerebral artery causes the damage to brain tissue dependent on blood supply from the affected vessel</span>
Answer:
Yes there will be a slight difference in texture but ultimately it is a acceptable substitution. Just make sure to look at the recipe. It depends on how much fat and moisture that milk is contributing to the overall batter or food
Answer:
I think it is it's amino acid sequence
Explanation:
Hope this helps!
