Explanation:
Plants have been using light in this primal way for a large chunk of Earth's existence. But just how did they gain the ability to photosynthesize? The short answer is they stole it, about a billion and a half years ago, when single-celled organisms called protists engulfed photosynthesizing bacteria.
Answer:
B
Explanation:
your nervous system tell your muscles to stop shaking no, there not actually shaking there lossening a tightening
The given blank can be filled with synesthesia.
A perceptual occurrence in which activation of one cognitive or sensory pathway resulting in involuntary or automatic experiences in a second cognitive or sensory pathway is known as synesthesia.
The one usual form of synesthesia called grapheme-color synesthesia or color-graphemic synesthesia, in which numbers or letters are observed as intrinsically colored.
Answer:
the thin filaments are pulled away from one another, thereby reducing their ability to interact with myosin
Explanation:
The myofibril is the basic unit of a muscle cell. Each myofibril is composed of contractile units known as sarcomeres which may contain two different types of myofilaments: thick myofilaments and thin myofilaments. The thick filaments are known to have a constant length, and they consist especially of myosin proteins. These filaments (thick) do not extend to the ends. On the other hand, the thin filaments extend in from each end, and they are mainly composed of actin proteins that serve as tracks for the movement of myosin proteins.
Answer:
Protein denaturation can be defined as the condition in which protein or nucleic acid lose their Quaternary structure, tertiary structure or secondary structure which is present in its native form.
This is done by help of some external stress or compounds say base, acid, concentrated inorganic salts.
Protein hydrolysis can be defined as the condition in which the proteins are cleaved at specific sites so that it can be converted into amino acids.
There are many food processing techniques that results in protein hydrolysis or protein denaturation. Example: Pasteurization, mechanical mixing, boiling, et cetera
