Enzymes in digetsive system are protases, nucleases, Amylase,Pepsin, Trypsin, Pancreatic lipase, Deoxyribonuclease and ribonuclease.
<u>Explanation:</u>
The food that we intake can be broken into many sub units and they are in taken by the blood stream for attaining energy. This is done by the digestive system. there are many enzymes that are created by various organs of digestive system that helps to break down food that we intake. These enzymes includes, protases, nucleases, Amylase,Pepsin, Trypsin, Pancreatic lipase, Deoxyribonuclease and ribonuclease. Enzymes are the proteins that are helpful in breaking down the food that we take.
Protases and nucleases are used for breaking down the proteins and nucleic acids respectively. starch and sugar are broken down by Amylase. This enzyme is produced by the organ mouth. Stomach is the organ that produces Pepsin and it helps in breaking down proteins to amino acids. Pancreas produces the enzyme Trypsin that helps in breaking down proteins. Pancreas also produces lipase that breaks fats.
Answer:
One of the easiest things people can do when water is scarce is limit its use. for example take shorter showers, water your lawns less
Explanation:
9:1
What is coagulation test?
When you cut yourself, clotting stops the blood from becoming excessive. Your blood should not clot as it flows through your veins, though. These clots have the potential to develop and move through your bloodstream to your heart, lungs, or brain. A heart attack, stroke, or even death could result from this.
Coagulation assays assess the speed and consistency of blood clotting. Your doctor can use testing to determine your risk of excessive bleeding or the occurrence of clots (thrombosis) in one of your blood arteries.
Venous blood samples for coagulation assays should be drawn into a blue top tube containing 3.2% buffered sodium citrate to produce whole blood samples with a 9:1 blood to anticoagulant ratio.
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Answer: Ethylene.
Ethylene is also an important natural plant hormone, and is used in agriculture to force the ripening of fruits, and also is naturally occurring (but not in such high amounts such as the ones you see on store shelves -- these are forced to ripen quickly compared to naturally occurring levels (which has low levels of ethylene at a time in comparison of forced ripening which has increased levels of ethylene at once).
Ethylene it is what causes a maturing apple to go red, and then that red apple starts to wither, get squishy/ soft, and then it starts to rot.
Spinder fiber cells all go onto the opposite side or poles of the cells