Answer:
filiform papillae
Explanation:
The filiform papillae, also called conical papillae, are sensory receptors distributed on two thirds of the lingual dorsum. They are the most abundant papillae on the surface of the tongue and are not associated with taste reception because they have the smallest number of taste receptors.
These papillae are arranged fairly evenly in rows parallel to the central groove of the tongue, especially in the center and back. These papillae are made up of connective tissue and an epithelium that expresses keratin, a protein present in people's skin, hair and nails.
<span>Most organisms, including humans, can't use the free gaseous form of nitrogen found in the air. We need other organisms and natural processes to "fix" nitrogen into a solid form that plants and animals can use. Most of the nitrogen that plants and animals use is made by bacteria.</span>
C. Hapliod, and are made when haploid spores undergo mitosis
Answer:
The correct answer is "5-1-3-2-4".
Explanation:
Internalization of LDL particles into cells, is needed to form the intracellular vesicles known as endosomes. The order of events that allow for this process are:
5) LDL receptors migrate to the cell surface and cluster in clathrin-coated pits. Clathrin acts directing the receptors to the cell membrane region where endosomes are formed.
1) A combination of cholesterol and apolipoprotein binds to LDL receptors and becomes internalized as endocytotic vesicles. Once the receptors are in the proper cell membrane region, cholesterol and apolipoprotein are bound and internalized.
3) Several endocytotic vesicles fuse to form an endosome.
2) The environment of the endosome becomes acidic, which causes the LDL to dissociate from its receptor; additionally, the endosome fuses with a lysosome. LDL should be dissociated from its receptor since it is going to be degraded in the following step.
4) The LDL particle is degraded by the lysosome. This takes place after endocytosis, when LDL particles are transported into lysosomes once they are fused, cleaving the cholesterol esters into cholesterol and fatty acids.
