<h2>Scurvy </h2>
Explanation:
(a) Collagen is the major structural component of cartilage,bones and tendons
- The basic unit of collagen is tropocollagen and each tropocollagen consists of three coiled left handed polypeptide chains called α chains
- Generally each α chain consists of a repeating tripeptide sequence called: G-X-Y
- Here G represents glycine; X represents proline and Y represents hydroxyproline
- Rigidity of collagen molecule is due to presence of proline and hydroxyproline
- Hydroxylation of proline is catalysed by prolyl hydroxylase enzyme which use ascorbate,α ketoglutarate and oxygen
- α ketoglutarate is oxidatively decarboxylated to form carbon dioxide and succinate
- Sequence of events leading from a dietary vitamin C deficiency to symptoms such as bruising and breakdown of supporting tissues includes: tissue levels of ascorbic acid is low; enzyme prolyl hydroxylase is inactive; proline is not hydroxylated; the triple helix is inadequately stabilized; collagen breaks down; defects in tissues that depend on collagen
; tissues that depend on collagen are subject to breakdown and bruising
(b) Sailors are no longer susceptible to scurvy because fresh fruits which are the source of vitamin C source are available now
British sailors called "limeys" to this day,this term reflects the British navy's use of limes
Answers should include three of the following ideas:
*The body needs exercise to eliminate wastes properly.
*Food poisoning can be prevented by cooking food properly and by sanitizing areas that come into contact with raw food.
*Some forms of functional dypepsia can be prevented by avoiding overeating, avoiding too many fatty foods, and chewing food adequately.
Answer: 133 km/h
Explanation
In humans, one feedback mechanism is to either sweat or shiver, depending on the body temperature. Sweating helps lower the body's temperature, and shivering helps raise the body's temperature.
The first word specifies the genus of the species.
