Answer:
1. tHe old patient is expressing his pain of 9 on a pain scale of 0 to 10 indicates very severe pain which means the patient requires a fast-acting medication. In such a case, an Injection by the intravenous route is the best route of administration as it is directly administered in blood stream to relieve or control pain at the earliest
2. The dosage adjustment has to be done based on the renal function of the patient. The initial dose can be loading doses then the gradual tapering of the doses administered and then stopping the medication.
3. BIn older ages the renal functions are compromised normally due to physiological processes and if the patient has any medical complaints or is on any medications it makes it more decreased. The decreased renal function can cause the accumulation of the drug in the body and causing discomfort. So it has to be calculated on the basis of glomerular filtration rate.
The odorant molecules arrive either directly by diffusion into the mucus, or are supported by transport proteins (odor binding protein or OBP) that allow the hydrophobic molecules - majority - to penetrate the mucus covering the epithelium, and thus to reach the membrane receptors present on the eyelashes of the olfactory neurons. These transport proteins are thought to concentrate odorant molecules on membrane receptors. As ligands, the odorant molecules bind to membrane receptors on the eyelashes, triggering a transduction pathway for a stimulus involving G.olf protein (first messenger), adenylate cyclase, and cAMP ( second messenger). The second messenger causes the opening of ion channels Ca2 + / Na + present on the plasma membrane of the olfactory receptor, these two ions then enter the cell. Ca2 + causes the opening of a Cl- channel, the output of this ion causes depolarization of the membrane so that the olfactory receptor produces action potentials. These impulses will go directly to the olfactory bulb, in the prefrontal region of the brain, where this information (and that of taste) is processed by the body.
If the chicken is hot then it will most likely heat up everything in the fridge including the pie, ruining it. Or another way if the chicken is taking the lower temp afire shelf away from the pie then the pie will not cool down and will take longer. Pls brailiest
