Once the alcohol goes into our system, an ounce of it is process for a period of one hour.
The first stop happens in the stomach where absorption through the gastric lining and bloodstream occurs. Stronger drinks are absorbed more quickly. The second stop happens in the brain where its function decreases/ is increasingly impaired as the BAC or blood alcohol content grows. The third stop will be in the heart. However, it should be noted that it does not receive any physical alcohol, but its effects on the heart are strong. Alcohol is a vasodilator which means it causes blood vessels to dilate. This indicates more blood flow through the body-- but lowers the overall blood pressure. The fourth stop will be in the kidneys where blood is filtered. The fifth stop will be in the bladder where it will excreted from the body. Lastly, the liver is where the rest of alcohol left in your system is broken down. This process is known as metabolizing. The chemical that remains after metabolization is acetaldehyde and the body gets rid it by further metabolizing it into carbon dioxide and water.
Therefore, an ounce of alcohol is processed in our body for 60 minutes or one hour.
Answer:
Temperature, light, and wind are three of the main factors that affect the physical characteristics of a lake.
Explanation:
Temperature and light vary from lake to lake. Depth, plant growth, dissolved materials, time of day, season, and latitude can all affect light's ability to pass through the lake's water
Answer: false
Explanation:
Archaea and bacteria both are prokaryotes and reproduce through binary fission, which results in offspring that are genetically identical to parents.
Answer:
The microbiologist beer-making may not be providing sufficient conditions for the yeasts present in the system to be able to produce a greater amount of alcohol.
Explanation:
As you owe to produce beer, alcoholic fermentation of organic matter must take place. Alcoholic fermentation is carried out by yeasts (and some bacteria) that are added to the beer's raw material, consume all glucose and release alcohol as a product of their metabolic reactions.
For these yeasts to be able to produce large amounts of alcohol, two things are necessary. The first is that the raw material of the beer is placed in a location that does not contain oxygen and does not allow oxygen to enter. This is because the production of alcohol is done through fermentation, which is an aerobic process. If there is oxygen at the site, yeasts will die and will not promote fermentation, leaving alcohol production low, or even zero.
Another thing that can decrease alcohol production is that the raw material does not supply substrates in sufficient quantities for its metabolism. The raw material may have a deficient supply of glucose, preventing the yeast from being able to ferment, which will generate little or no alcohol.
The rabbits had no natural predators in Australia.
Explanation:
- 'The rabbits were affected by many limiting factors.' This could not be a possibility because the limiting factors have a negative impact on growth rate of population. The limiting factors hinder the growth of population so if there were too many limiting factors affecting the rabbit, then the growth in population was not possible.
- The rabbits reproduced by asexual reproduction. Rabbits are mammals and it is a known fact that they reproduce sexually. Thus this option is not possible.
- The rabbits were unable to adapt to the environment If the rabbits were not adapted to the environment then they must not have survived efficiently in Australia. Hence, this is not a possibility.
- Thus, the only possibility that remains is that , The rabbits had no natural predators in Australia' Otherwise, the predators would have preyed upon the Rabbits and there population must not have increased in this rate.
