Answer:
The sensory receptors for the kinesthetic sense are the proprioceptors
Explanation:
Proprioceptors are primarily responsible for compiling information about changes in the position and angular velocity of a joint Proprioceptors (kinesthetic senses):
- Vestibular receptors.
-Muscle spindles.
-Cutaneous receptors
Proprioceptors provide information on how movement occurs within the body, and they are located in the inner ear, muscles, tendons, joints, etc.
Answer: food water shelter environment and weather
Explanation:
The answer is C) evidence of exoskeletons and endoskeletons
<span>Arthropods and Tetrapod </span> have an endoskeleton and exoskeleton. Endoskeleton is <span>a skeleton found within the interior of the body </span>while exoskeleton is the external skeleton that supports and protects an animal's body like the outer shell that protects them from predators.
Answer:
Atmospheric carbon dioxide (from animals)
Explanation:
The carbon atoms in glucose come from the atmospheric carbon dioxide molecules that are taken in by plants for photosynthesis.
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Answer:
The increase in temperature reflects an increase in the kinetic energy of the molecules, which favors the collision between the enzyme and substrate molecules. If the optimum pH changes, the conformation of the enzyme is altered and the substrate cannot enter its active site.
Explanation:
The relationship between pH and activity depends on the acid-base behavior of the enzyme and the substrate itself. Substrate and enzyme (active center) can contain acidic and basic functional groups, their degree of dissociation being dependent on pH, which will determine, among other aspects, the conformation of the protein, the binding capacity of the substrate to the active center of the enzyme and the transformation capacity of the substrate. The rate of an enzymatic reaction varies with increasing temperature. Such dependence reflects a double effect of temperature: positive at low values, due to the general increase that the speed of any chemical reaction experiences as temperature increases, and negative at high values, due to the thermal denaturation of the enzyme. That is, the speed of an enzymatic reaction increases as the temperature increases within a certain range, reaching a maximum value at the so-called optimal temperature. At higher values the activity decreases because the enzyme, like any other protein, undergoes denaturing processes and, therefore, inactivation.
