When a specimen is to be observed under the light microscope, scientists usually stain the specimens using different type of chemical stains depending on the type of specimen to be observed. Staining of specimen make the structures that are to be observed in the specimen very visible under the microscope, this make it easy for scientists to observe their structures.
<span>the glucose-sodium cotransporter in animals, Na+ moves back into the cell down its electrochemical gradient, providing the energy for glucose to move into the cell against its concentration gradient.
</span>It makes sense css <span> glucose is cotransported with Na+ ions</span>
<span>In cotransport, the energy required to move one solute against its concentration or electrochemical gradient is provided by an ion moving into the cell down its electrochemical gradient. </span>
Answer:
The correct answer is negative feedback.
Explanation:
Negative feedback is considered the mechanism that frequently regulates biological reactions in the body. Negative feedback helps reduce the stimulation of some processes, such as controlling the temperature.
It can be seen that negative feedback works by redirecting some processes that go to one point directs a degree of that process to a different location.
In this case, on the temperature, the feedback is responsible for putting the system to work from the moment it starts to sweat using the different processes to regulate the temperature. This process uses help from enzymes and body pathways.
<em>I hope this information can help you. </em>
No there is no selective pressure that confers an advantage to those who do taste it.
<h3>What is PTC?</h3>
Despite the fact that PTC isn't found in nature, tasting other bitter substances—many of which are toxins—that do occur naturally has a high correlation with taste sensitivity.
In order to defend themselves from being eaten, plants develop a range of harmful substances. Early humans developed the capacity to distinguish bitter tastes as a safeguard against ingesting dangerous plants. There are roughly 30 genes in humans that produce bitter taste receptors. People may taste a large variety of bitter substances because each receptor can interact with a number of different molecules.
Learn more about Taste with the help of the given link:
brainly.com/question/26220534
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