Answer:
Part A It is associated with peroxisomes and mitochondria.
Part B. It is associated with smooth endoplasmatic reticulum.
Explanation:
The oxidation of long chain fatty acids are produced at the beginning in the mitochondria, it is called B oxidation because there is a carbon in this position that in this process is going to be oxidized to a carbonyl group. The very long fatty acid chains are also oxidized in the peroxisomes.
The cholesterol biosynthesis is made inside the hepatic cells, in the endoplasmatic reticulum. Is a process that starts with acetyl Coenzime A that was oxidized in the mitochondria. This process is regulated by the intake of cholesterol from the diet.
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Tachypnea, frequent desaturations, Tachycardia, retractions, nasal flaring, grunting, and etc.<span>
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Sensory neuron(s) then transmit information from the sensory receptor(s) to the Central Nervous System
Explanation:
These receptors are located all over the body but some types of receptors are in specific areas of the body (e.g. taste receptors in the mouth).
Sensory neuron(s) then transmit information from the sensory receptor(s) to the Central Nervous System (i.e. the brain and spinal cord, sometimes referred to in the abbreviated form: C.N.S.). This is happens because peripheral nerves all connect to the spinal cord via the network of nerves within the nervous system.
The information so received by the C.N.S. is further transmitted by relay neurone(s) with the C.N.S.
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Answer:
The rate at which an enzyme catalyses a particular reaction is calculated by the amount of substrate being used up. The concept of a chemical reaction is that the substrate is converted into product with the help of an enzyme.
Rate of reaction= Amount of substrate utilized or product formed/ Time taken
Explanation:
Temperature is an important factor in the deciding of a rate of reaction. The velocity of an enzyme <u>increases with an increase in temperature</u> until and optimum temperature is achieved. After that, the velocity of an enzyme starts <em>decreasing</em> since the enzyme starts to get denatured.
Enzymes work best at a <em>specific pH</em>. If there are changes in pH, the active site of an enzyme gets modified and the rate of reaction decreases. Certain enzymes like pepsin which is in our stomach works at an acidic pH of 2.0.
