(b) electrolytes are what sodium, chloride, and potassium in cells and body fluids are examples of.
When dissolved in water or bodily fluids, a substance called an electrolyte separates into ions (particles having electrical charges). The ions sodium, potassium, calcium, chloride, and phosphate are only a few examples.
The many electrolytes include sodium, calcium, potassium, chloride, phosphate, and magnesium. They come from the meals you consume and the liquids you drink.
Your body's electrolyte levels might get too high or too low. When your body's water balance changes, this may occur. The amount of water you consume and lose should be equal. If something throws off this equilibrium, you can be dehydrated or have too much water on your body (overhydration).
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Question correction:
Sodium, chloride, and potassium in cells and body fluids are examples of:
a. phytates.
b. electrolytes.
c. condensates.
d. solvents.
Answer:
25% type A, 25% type B, 25% type AB, 25% type O
If you put it into a punnett square:
B O
A AB AO
O BO OO
you get 25% for each phenotype
Answer: Option C
Explanation:
Color blindness is a common hereditary condition which means it usually passes from parents. Red green color blindness is passed on from the mother to the son.
The chromosome number 23 is the sex chromosome also responsible for colorblindness. As it is sex linked the son can receive the recessive allele from the mother.
The mother of the child had a recessive allele which she transferred into her son. As it is sex inherited disease the son is affected by gene carried from mother.
Answer:
A
Explanation:
The main difference between Archaebacteria and Eubacteria is? Hint: Archaebacteria are called ancient bacteria whereas eubacteria are called true bacteria. Unlike eubacteria, archaebacteria can survive in extreme conditions
Answer:
Explanation:
Oxygen is needed to support life and some metabolic processes in microorganisms especially aerobic organism.
The presence of oxygen in the container gives them the opportunity to carry out there metabolic activities thereby enhancing there growth and multiplication.
Hence, to limit the growth of aerobic bacteria or fungi, and also to prevent the evaporation of volatile components that is available in the content oxygen is withdrawn this help extend the shelf life of the produce to be stored.
