a) Calcium entry into the sarcoplasm, calcium binds to troponin, muscle contracts, closing of calcium channels, calcium released from troponin, muscle relaxes
b) Calcium entry into the sarcoplasm, muscle contracts, calcium binds to troponin, closing of calcium channels, calcium released from troponin, muscle relaxes
c) Calcium entry into the sarcoplasm, calcium released from troponin, muscle contracts, closing of calcium channels, calcium binds to troponin, muscle relaxes
d) Calcium entry into the sarcoplasm, closing of calcium channels, calcium binds to troponin, muscle contracts, calcium released from troponin, muscle relaxes
My answer: d) Calcium entry into the sarcoplasm, closing of calcium channels, calcium binds to troponin, muscle contracts, calcium released from troponin, muscle relaxes
When a muscle contracts, the actin is pulled along myosin toward the center of the sarcomere until the actin and myosin filaments are completely overlapped.
This compression increases the pressure inside cooker to more than atmospheric pressure which in turns increases the boiling point of the remaining water.
Explanation:
This compression increases the pressure inside cooker to more than atmospheric pressure which in turns increases the boiling point of the remaining water. ... Higher temperature of water means higher transfer of heat to food kept in it and hence the faster cooking.
