Lingual lipase starts the digestion of the lipids/fats. Salivary amylase<span>: Carbohydrate digestion also initiates in the mouth. </span>Amylase<span>, produced by the </span>salivary<span> glands, breaks complex carbohydrates to smaller chains, or even simple sugars. It is sometimes referred to as ptyalin.</span>
A contact lens is a lens placed on the cornea of the eye.
Importance of buffers in contact lens products:
Buffers: They aim to keep the pH of the solutions at values between 6.6 and 7.8 in order to maintain the lens parameters and the effectiveness of the solutions. They are made by the combination of an acid and its sodium salt (phosphate and acetate for example). Borate and citrate buffers are used.
Importance of isotonicity in contact lens products:
The solution composed by isotonic saline solution.
Isotonia is expressed by osmolarity or cryoscopic lowering
- 0.236 to 0.446 mOsmoles / l (increases during the day)
- If the osmolarity of the mixture is different from that of the tears, it causes discomfort and irritation
• Increased tear secretion
• Increase the blink frequency
- If hypotonia, entry of water to the epithelial cells, if hypertonia: inverse
- Osmolarity restored 1 or 2 minutes after instillation
Answer:
40%
Explanation:
Remember that guanine always pairs with cytosine, and thymine always pairs with adenine. That means that any time there is a guanine, there is always a cytosine.
If there are 10% guanines, then there are 10% cytosines. That means the total of guanines and cytosines is 20%.
The other 2 bases (thymine and adenine) have to make up the rest of the bases. That means they have to make up 100-20 = 80%.
Again, there will be equal amounts of thymine and adenine, so 80%/2 = 40%.
