Hai :3
What is the backup energy molecule that can be rapidly converted to ATP in active skeletal muscle?
The answer would be D. Phosphocreatine, because phosphocreatine plays a major role on energetic homeostasis in both active skeletal and cardiac muscles. Phosphocreatine is basically creatine but phosphorylated, and that is why it has such a name. It has the role of turning ADP (adenosine diphosphate) into ATP (adenosine triphosphate).
Remember, ATP is the currency of life! That is what my biology teacher taught me.
Answer: great apes explanation:
To prove that a certain fruit (in this case, an orange) indeed contains a certain compound (in this case, vitamin C); then the vitamin C should be extracted and isolated from the orange and must be confirmed by molecular analysis. The extraction process involves using chemicals (i.e. 6% MPA), and procedures such as centrifugation and filtration. Then the extract is stored and subjected to high-performance liquid analysis (HPLC) to measure the vitamin C content.
It is b) angle B.
The opposite angles of opposite sides are proportional to each other. So the smallest side’s opposite angle will be the smallest angle, and in this case, since the largest side is 12, the opposite angle, B, will be the largest angle.
Also, make sure to check to see if the question is the right subject, hope this helps
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
brainly.com/question/24477516
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