Activation of muscle contraction could be a speedy event that's initiated by electrical activity within the surface membrane and transversal (T) tubules. This can be followed by unharness of metal<span> from the inner membrane system, the sarcoplasmic reticulum.
</span>Nervous stimulation causes a depolarization<span> of the muscle membrane (sarcolemma) </span>that<span> triggers </span>the discharge<span> of </span>calcium<span> ions from the sarcoplasmic reticulum.</span>
Answer:
22 pairs of autosomes, 1 pair of sex chromosomes, I notice that the X and Y chromosomes are sex chromosomes and that they are different in length and size., The sex of this organism is male, as the genotype XY can only mean a male gender; female gender is denoted by the genotype XX., You didn't put in Karyotype A., The special circumstance is with group 21 of chromosomes. There are 3 instead of 2 in that group., This circumstance results in a condition known as trisomy 21, or Down Syndrome. Down syndrome causes a distinct facial appearance, intellectual disability, developmental delays, and may be associated with thyroid or heart disease.
, Name the karyotype "Down Syndrome Karyotype?" (I'm not sure on the last one)
Answer:
Double Helix
Explanation:
It is called the double helix for the signature shape that a DNA strand takes.
Answer:
True.
Explanation:
They can be divided independently in plants.
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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