Muscle fibers can be divided into two general categories: Category I, which is sluggish, and Type II, which is quick.There are three primary fiber types in type II, which is further divided into type IIA (oxidative) and type IIX (glycolytic).These fibers exhibit comparatively unique features in terms of metabolism, contractility, and motor units.
<h3>
Which cell types make up skeletal muscle?</h3>
These cells to make up muscular tissue are referred to as myocytes, or muscle cells.The human body contains three different types of muscle cells: cardiac, skeletal, or smooth.
<h3>How many different types of cells exist?</h3>
Your body has roughly 200 different kinds of cells.These cells help to build your tissues and organs as well as your immune system, which works to protect your body.Your body regularly replaces its dead cells with new ones.
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Answer:
Expected frequency of the recessive allele in this population
%
Explanation:
Given -
Recessive phenotype expressed by an individuals for a particular gene locus is
%
Now as per Hardy-Weinberg equilibrium equation, the frequency of individual with recessive phenotype is represented by "
"
where "q" is the frequency for recessive allele.
Thus,
q ![= \sqrt{q^2} \\= \sqrt{0.64} \\= 0.8\\](https://tex.z-dn.net/?f=%3D%20%5Csqrt%7Bq%5E2%7D%20%5C%5C%3D%20%5Csqrt%7B0.64%7D%20%5C%5C%3D%200.8%5C%5C)
Expected frequency of the recessive allele in this population
%
Shaping. Each step in the learning process is called an approximation. An animal may be reinforced for each successive approximation toward the final goal of the desired trained behavior. Animals learn complex behaviors through shaping.
Answer and Explanation:
- Ingestion of foods and liquids
- Mechanical processing of food materials and liquids
- Warming the body with heat released from the digestive organs as they process food.
Digestion is the breakdown of food substances by enzymes to simpler compounds that can be absorbed. Digestion begins in the mouth. Once food is ingested in the mouth, it is chewed and broken into small particles suitable for swallowing. Mechanical procesing of food is through the wave-like contractions of the muscular walls of the alimentary canal called peristalsis. Churn and pound food mixing it with digestive enzymes.
After digestion, absorption and assimilation, the final product is oxidized to provide energy to the body.