Answer:
Proteins are processed and modified in a successive manner to add or remove sugar as they move from cisterna to cisterna.
Explanation:
Golgi apparatus has a flat membrane disk in varies in number in stack, the number can be in between 3 to 20, however six is found in most of them. Cisternae can be separated in four classes cis, medial, trans, and TGN.
Proteins that come from the endoplasmic reticulum in cis type of cisternae after passed through cis to cis and move the protein in order to add or remove sugars to protein.
Thus, the correct answer is - Proteins are processed and modified in a successive manner to add or remove sugar as they move from cisterna to cisterna.
This question is incomplete. The options are:
a. Oligocene b. Eocenec. Miocene<span>d. Pleistocene
</span>Option b is correct. This relates to the Paleocene-Eocene Thermal Maximum (PETM) which occured around 56 million years ago and was similar to modern-day climate change. Warming of more than 5 degrees Celcius occured over<span> 15-20 thousand years because of input of more than 2000 gigatons of carbon into the atmosphere. The PETM resulted in mass deep ocean extinctions and mass terrestrial and shallow ocean diversification.</span>
Speed. This is more of a physics question.
Answer:
B
Explanation:
This is the answer that I think is correct
Answer:
sympathetic stimulation
Explanation:
Under stress or emergency conditions, the preganglionic neurons of the sympathetic division release acetylcholine. Acetylcholine stimulates secretion and release of epinephrine and norepinephrine from the adrenal medulla. These hormones enhance the effects of the sympathetic division of the autonomic nervous system (ANS) during stress. Epinephrine and norepinephrine augment the fight-or-flight response as they increase the heart rate and force of contraction, the output of the heart, and blood pressure. They also increase blood supply to the heart, liver, and adipose tissue. The airways to lungs become dilated and there are increase blood levels of glucose and fatty acids.
