Answer: The relationship between blood pressure and heart rate responses to coughing was investigated in 10 healthy subjects in three body positions and compared with the circulatory responses to commonly used autonomic function tests: forced breathing, standing up and the Valsalva manoeuvre. 2. We observed a concomitant intra-cough increase in supine heart rate and blood pressure and a sustained post-cough elevation of heart rate in the absence of arterial hypotension. These findings indicate that the sustained increase in heart rate in response to coughing is not caused by arterial hypotension and that these heart rate changes are not under arterial baroreflex control. 3. The maximal change in heart rate in response to coughing (28 +/- 8 beats/min) was comparable with the response to forced breathing (29 +/- 9 beats/min, P greater than 0.4), with a reasonable correlation (r = 0.67, P less than 0.05), and smaller than the change in response to standing up (41 +/- 9 beats/min, P less than 0.01) and to the Valsalva manoeuvre (39 +/- 13 beats/min, P less than 0.01). 4. Quantifying the initial heart rate response to coughing offers no advantage in measuring cardiac acceleratory capacity; standing up and the Valsalva manoeuvre are superior to coughing in evaluating arterial baroreflex cardiovascular function.
Explanation:
Answer:
Option A
Explanation:
Although these two organisms are similar in their external morphology, their similarities can only be explained as due to convergence since these two organism are not even closely related and do not share a recent common ancestor. Their fins have only evolved independently as an adaptation to the aquatic environments.
Explanation for the above mentioned state:
- Shaking and kneading of ice cream mixture releases energy and because of this ice may melt further and hence salt is added to maintain the required temperature.
- With kneading of ingredients the size of air bubbles decreases, distributing the fat molecules evenly and giving a more smoother texture to ice cream.
- Whereas with shaking of ingredients, it helps to move the warm mixture from inside to outside so that freezing can occur evenly.
- Yes the hands get very cold while shaking the bag as transfer of energy take place and it can also lead to numbness for some time.
Answer:
Transcription factors are proteins involved in the process of converting, or transcribing, DNA into RNA. Transcription factors include a wide number of proteins, excluding RNA polymerase, that initiate and regulate the transcription of genes.
Channel proteins, also known as transport proteins, allow the passage of molecules in and out of the plasma membrane.