Answer:
a) Acetylcholine is degraded by acetylcholinesterase.
Explanation:
After it binds for its receptor on the plasma membrane of the postsynaptic cell, acetylcholine must be removed in order to prevent repeated stimulation. Acetylcholinesterase is enzyme for the inactivation of acetylcholine, present at all cholinergic synapses. This enzyme hydrolyses acetylcholine and breaks it to the acetate and choline. Choline can be reused for the synthesis of the new acetylcholine molecule so it is taken back into the presynaptic cell.
the dominant form of the trait shows ---- if your question is from Gradpoint
The virus needs to speak the molecular language of cells. This is how he manages to dominate and enslave them so that they become factories for new viruses, producing the proteins that the infectious agent requires to assemble its descendants. If this conversation is not fine-tuned, even if the virus has the key and enters, it is doomed to failure.
<h3>Why does a virus lethal to us not infect animals?</h3>
For a virus to be able to enter a cell, it must have the right key. And this key, which are the proteins on the surface of viruses, has to enter the correct lock, the receptors that are on the cell membrane. Cells are actually houses with many different doors and locks. Some viruses have keys that open the lock of any cell and any kind of host, and others do not, so the infection caused by viruses is specific.
With this information, we can conclude that some viruses have keys that open the lock of any cell and any kind of host, and others do not, so the infection caused by viruses is specific.
Learn more about virus in brainly.com/question/1427968
#SPJ1
Vinegar is an extremely acidic liquid. Very few microorganisms (ie bacteria and fungus which cause foods to spoil) can survive in such an acidic environment. Among other effects, it can destroy their cell walls, and prevent their own enzymes working (enzymes are extremely pH sensitive). There are a small number of microorgamisms which are adapted to survive in extreme acidity. However, this adaptation prevents them from surviving in more 'normal' environments. Therefore, anything which can survive in the vinegar, will not likely survive on your kitchen surface, and the same is true the other way around. Therefore, as vitually nothing can colonise whatever is in the vinegar, the food will be very effectively preserved. . . . . . . . . . . you can say........................ . . the low pH a nd high acidity of vinegar destroy bacteria
<span>Bones are linked together at skeletal joints by </span>cartilage I believe.
