<span>The structure of the feet and legs varies greatly among frog species, depending in part on whether they live primarily on the ground, in water, in trees or in burrows. Frogs must be able to move quickly through their environment to catch prey and escape predators, and numerous adaptations help them to do so. Most frogs are either proficient at jumping or are descended from ancestors that were, with much of the musculoskeletal morphology modified for this purpose. The tibia, fibula, and tarsals have been fused into a single, strong bone, as have the radius and ulna in the fore limbs (which must absorb the impact on landing). The metatarsals have become elongated to add to the leg length and allow the frog to push against the ground for a longer period on take-off. The illium has elongated and formed a mobile joint with the sacrum which, in specialist jumpers such as ranids and hylids, functions as an additional limb joint to further power the leaps. The tail vertebrae have fused into a urostyle which is retracted inside the pelvis. This enables the force to be transferred from the legs to the body during a leap </span>
<span>The muscular system has been similarly modified. The hind limbs of ancestral frogs presumably contained pairs of muscles which would act in opposition (one muscle to flex the knee, a different muscle to extend it), as is seen in most other limbed animals. However, in modern frogs, almost all muscles have been modified to contribute to the action of jumping, with only a few small muscles remaining to bring the limb back to the starting position and maintain posture. The muscles have also been greatly enlarged, with the main leg muscles accounting for over 17% of the total mass of the frog.</span>
Answer:
The correct answer is- digestion, absorption, transport, elimination
Explanation:
The process of digestion starts from the mouth with the help of enzymes called salivary amylase present in our saliva. The food then passes through the esophagus to the stomach.
In the stomach, the food is broken down in small fragments by churning movement which mixes digestive enzymes and food to form chyme.
This chyme is passed to the small intestine where several enzymes from the liver and pancreas digest the food in smaller particles and absorb these particles in the blood. Therefore absorption takes place in the small intestine.
Then the solid waste material left behind after absorption is transported from small intestine to the large intestine and from large intestine waste is eliminated out of the body.
Therefore the correct order are: digestion → absorption→ transport→ elimination.
autotrophs, oxygen, water, minerals, and vitamins.
Hope this helps!
-Payshence
Answer:
Explanation:
Carbon monoxide (CO) is a colourless, non-irritant, odourless and tasteless toxic gas. It is produced by the incomplete combustion of carbonaceous fuels such as wood, petrol, coal, natural gas and kerosene. Its molecular weight is 28.01 g/mol, melting point −205.1 °C, boiling point (at 760 mmHg) −191.5 °C (−312.7 °F), density 1.250 kg/m3 at 0 °C and 1 atm and 1.145 kg/m3 at 25 °C and 1 atm, and relative density (air = 1) 0.967 (1,2). Its solubility in water at 1 atm is 3.54 ml/100 ml at 0 °C, 2.14 ml/100 ml at 25 °C and 1.83 ml/100 ml at 37 °C.
The molecular weight of carbon monoxide is similar to that of air (28.01 vs approximately 29). It mixes freely with air in any proportion and moves with air via bulk transport. It is combustible, may serve as a fuel source and can form explosive mixtures with air. It reacts vigorously with oxygen, acetylene, chlorine, fluorine and nitrous oxide. Carbon monoxide is not detectable by humans either by sight, taste or smell. It is only slightly soluble in water, blood serum and plasma; in the human body, it reacts with haemoglobin to form carboxyhemoglobin (COHb).
The relationship of carbon monoxide exposure and the COHb concentration in blood can be modelled using the differential Coburn-Forster-Kane equation (3), which provides a good approximation to the COHb level at a steady level of inhaled exogenous carbon monoxide.
Conversion factors
At 760 mmHg and 20 °C, 1ppm = 1.165 mg/m3 and 1 mg/m3 = 0.858 ppm; at 25 °C, 1 ppm = 1.145 mg/m3 and 1 mg/m3 = 0.873 ppm.
