Answer:
The water-soluble vitamins comprises all the 8 B vitamins and vitamin C. When one consumes these vitamins, they get dissolved in water and then get mediated to various parts of the body via bloodstream. The body utilizes the vitamins it requires, and then the extra vitamin if got consumed is eliminated from the body via urine.
As the water-soluble vitamins are excreted time to time, one requires to meet the needs for water-soluble vitamins each day. The fat-soluble vitamins are vitamins A, E, D and K. When one consumes fat-soluble vitamins, they get dissolved in fat prior to getting mediated via the bloodstream.
The body utilizes the required fat-soluble vitamins and then accumulates any extra vitamins in the liver. However, if one consumes huge concentrations of fat-soluble vitamins spontaneously, then one may develop a condition known as vitamin toxicity or hypervitaminosis. The condition can be chronic or acute.
Answer:
In a variation of electromyography, two electrodes are taped to your skin. A small shock is passed through the median nerve to see if electrical impulses are slowed in the carpal tunnel.
Question Completion:
Pour 67 mL of Juice B followed by 29 mL of Juice A into the 100 mL graduated cylinder. What is the percent strength of each juice?
Answer:
The
percent strength of Juice B = 70%.
The percent strength of Juice A = 30%.
Explanation:
a) Data and Explanation:
Juice B = 67 mL
Juice A = 29 mL
Graduated Cylinder capacity = 100 mL
Total juice of B and A = 96 mL
The percent strength of Juice B = 70% (67/96)
The percent strength of Juice A = 30% (29/96)
b) The percent strength is the computation of how much of Juice A substance is dissolved into a specific amount of Juice B liquid. The percent strength establishes the part-to-whole relationships. A percent is a part of the 100 total parts. The 100 total parts in this case = 96 (67 + 29). Therefore, the part of Juice A in the total parts = 29/96 * 100 = 30% , while the part of Juice B in the total parts = 67/96 * 100 = 70%. Knowing the percent strength of each liquid helps to determine the content of each juice.
