Answer:
It is well supported by evidence.
Answer:
B
Explanation:
usually in the center . depends on what cell prokaryotic or eu
The hydrolysis of atp and preparation for reattachment to the thin filament by the myosin head called the recovery stroke.
<h3>What is myosin ? </h3>
Myosins are a class of motor proteins well recognized for their functions in the contraction of muscles and a variety of other eukaryotic motility processes. They are ATP-dependent and in charge of motility based on actin. By Wilhelm Kühne, the first myosin was identified in 1864.
<h3>When the myosin pulls the actin what is happening?</h3>
The actin is drawn along by the myosin head as it advances in the direction of the M line. The filaments migrate nearer the M line by around 10 nm as the actin is tugged. The power stroke is the name given to this motion because it is where force is generated.
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Answer:
E-You disagree because the resulting increase in phytoplankton at the surface would inhibit sunlight from penetrating into the water, thus inhibiting photosynthesis in the submerged plants.
Explanation:
Eutrophication is the process wherein nutrients specifically phosphorus and nitrogen are present in excess in a water body such as a lake. The increased concentration of nutrients promoter the growth of cyanobacteria and algae such as phytoplankton.
The increased population of phytoplankton in surface water reduces the oxygen availability and clarity of water for the organisms present in deeper layers. Also, reduced clarity of water limits the amount of solar radiations penetrating the surface water to reach the deeper layers.
Increased nutrient levels of the lake would rather inhibit the growth of submerged plants due to reduced availability of sunlight as caused by presence of phytoplankton in surface water.
Answer:
Yes there will be a slight difference in texture but ultimately it is a acceptable substitution. Just make sure to look at the recipe. It depends on how much fat and moisture that milk is contributing to the overall batter or food
