Answer:
mass and distance
Explanation:
As the two objects get further away, the distance between them increase and the strength of the gravitational force decreases. If the distances decreases, the force will increase. The bigger the object, the greater the force.
Answer:
Muscle tissue and neural tissue
Explanation:
Excitability refers to the ability of muscle and nerve cells of the respective tissues to respond to a stimulus and generate an action potential. Both muscle cells and neurons respond to a stimulus and convert it into the action potential.
Action potential refers to the electrical signal. Propagation of action potential along the membranes of these cells results in muscle contraction and functioning of neurons.
The membrane potential of these cells changes in response to the stimulus and the changed potential is propagated to the other cells.
it’s somehow re-jiggered its
taste system so that the attractant that humans used to draw the insect to
poison bait—the sugar glucose—now tastes bitter to the roach, and they avoid it.
cockroaches began appearing that avoided the baits, and did so not because they
were averse to the poison, but because they were averse to the attractant, glucose. This new
trait turned out to be heritable, that is, it had a genetic basis.
Answer:
The correct answer is it causes immediate pathogen lysis.
Explanation:
The complement system is a part of innate immune system which is called first line of defense mechanism of our body.
complement system along with various proteins and enzymes stimulate the phagocytic cells to attack the plasma membrane of foreign pathogen,Which ultimately result in the lysis of foreign pathogen by phagocytosis mechanism.
In order to determine this, we will require some pieces of meat, preferably taken from the same animal and from the same area and of similar size. After the pieces of meat are obtained, they are sealed in a container with equal quantities of meat tenderizer. Then, keep the containers in different temperatures.
After fixed time intervals, say 3 hours, record the appearance and texture of the meat. Repeat this until readings for 5-6 time intervals have been obtained.
