The myelin sheath (C) insulates the axons.
The myelin sheath is a fatty substance, hence why it is great for insulation. <span />
When a stimulus is produced it signifies the production of sensation in the sensory organs. This sensation through the sensory organs (eyes, ears, nose, skin and tongue) is sent to the sensory nerve connected to these sense organs. These sensory nerves send nerve impulses through the nerve fiber to the spinal cord. From the spinal cord the nerve impulse is transferred to motor nerves.
The motor nerve then sends response to the stimulus though the same path to the region from which stimulus was received and thus the body responds through muscular activity. Such as removal of heat from the heated object if heated sensations were received.
<span>A delta fibers can rapidly transmit pain information to the brain because alpha delta fiber is a type of sensory nerve fiber.
Aδ fibers carry cold, pressure and some pain signals.
Because Aδ fibers are thinly myelinated, they send impulses faster than unmyelinated C fibers, but more slowly than other, more thickly myelinated "A" class fibers.</span>
Answer:
The correct option is D) All of the answers are correct.
Explanation:
The walls of the capillaries are thin due to which the processes of diffusion and filtration becomes lot easier in them. Gases such as oxygen and carbon dioxide cross the capillary walls through diffusion processes. As the walls of the capillaries are much thinner than that of veins and arteries hence. the processes of filtration and re absorption occur easily through them.
During bread making, metabolism of simple sugars by yeast produces carbon dioxide which makes the bread rise.
The essential ingredients of bread dough are flour, water and yeast. As soon as these ingredients are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars.
The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and elastic gluten network, the carbon dioxide is held within the bubble and begins to inflate it, just like someone blowing up bubble gum.
As more and more tiny air cells fill with carbon dioxide, the dough rises, and so we see bread rising.
