Hi!!!!
The answer to your question is Iris.
Hoped I helped!!!!!!
They need to break down the food and organisms inside of it before being able to use the nutrients in food.
The high measure of phytic acid in unleavened bread in the eating routine bound the zinc, diminishing its bioavailability in the body.
Phytic acid, generally as phytate, is found inside the structures of nuts, seeds, and grains. No distinguishable phytate was seen in vegetables, for example, scallion and cabbage leaves or in organic products, for example, apples, oranges, bananas, or pears. In-home sustenance planning methods can separate the phytic corrosive in these nourishments. Basically cooking the nourishment will diminish the phytic corrosive to some degree. More powerful strategies are absorbing a corrosive medium, growing and lactic corrosive aging, for example, in sourdough and pickling.
Answer:
a. It has a negative value.
b. It is measured in millivolts.
c. It is measured in millivolts.
Explanation:
Resting membrane potential is typically ~ -70 millivolts so options a, b and c are correct, rest are false statements.
The resting membrane potential is -70 millivolts because more K+ is inside the neuron while more Na+ is outside the neuron and it reflects more negative voltage in the cytosol as compared to the interstitial fluid.
As soon as stimulus arrives, it causes more Na+ to move inside the neuron making the membrane potential as +20 millivolts and the neuron is said to be in 'depolarized state'. Soon after that K+ starts to move outside of the neuron and since K+ has positive charge and it is moving out of the cell so the membrane becomes more and more negative inside and at this time neuron is said to be in 'hyperpolarised state'.
Which activities? I want to say the nucleus as it is the control center of the cell, but this is a vague question.