The answer that would best complete the given statement above would be the second option: MUSCLES. Contractile proteins are found in muscles. <span>The muscles themselves contain muscle fibers, each of which contains cylindrical strands of </span>contractile proteins <span>called myofibrils. Hope this answers your question.</span>
Answer:
The correct option is this: AN INCREASE IN FLUID TAKEN BY MOUTH WOULD REDUCE THE AMOUNT PRODUCED BY METABOLISM.
Explanation:
Generally, the amount of water consumed by a person normally leads to increase in the amount of urine that the person will excrete, that is, the higher the quantity of water consumed, the higher the quantity of the urine that will be excreted under normal circumstances. Thus, the statement given in option B is false. The statements given in Option C and D are right; during exercise the quantity of sweat produce and lost by the body is higher than the one that is produced when one is not exercising. Also, diarrhea usually lead to loss of water from the body.
Answer: Louis Pasteur
Louis Pasteur in 1860s, proposed germ theory. The theory was based upon the fact that diseases are caused by the microorganisms.He was officially the first to publish his work.
Answer:
The correct answer will be option-C.
Explanation:
Hypothalamus is a part of the brain which controls many important functions of the body by producing hormones.
When the amount of water gets reduced in the blood, it leads to a change in the osmolarity which can be easily detected by the osmorecpetors present in the neurons of the hypothalamus.
In response, neurons secrete Anti-diuretic hormone in the blood which acts in the tubules of the kidney where they help in re-absorption of the water from the body.
Thus, Option-C is the correct answer.
Answer:
The correct option is: 4. Heat at 62.8 degrees C for 30 minutes
Explanation:
Pasteurization is the process or technique of heating packaged as well as the unpackaged liquid food, to remove pathogens and extend the shelf life. In this process,<u> the food is usually heated at temperatures below 100 °C.</u>
Originally, this process involved heating the food at 72.2 °C for 15 seconds and <u>62.8 °C (145 °F) for 30 minutes, for batch pasteurization.</u>
