Answer:
due to human are using resources faster than they can be renewed replace and clean up.
Answer:
Is selective.
Explanation:
The fact that attention is selective means that we can focus on something in particular and turn off all the other things that we perceive in an environment. This is helpful when we want to focus on one thing, like listen to our professor, so we do not pay attention to what is going on in the room like mates talking, someone chewing, the noise outside, etc.
Answer:
As part of the development of the neural tube, by the sixth week of embryonic development, the brain vesicles are already formed.
Explanation:
The encephalic vesicles correspond to a group of dilations that will give rise to the brain and its related structures.
Around the 4th week of embryonic development, the primary encephalic vesicles are formed, and by the 6th week there will also be secondary encephalic vesicles, for a total of five divisions.
The five encephalic vesicles formed in week 6 of embryonic development are the myelencephalon, metencephalon, midbrain, diencephalon and telencephalon.
- <em><u>myelencephalon
</u></em>: It is the structure that is organized to form the spinal bulb, in addition to the motor nuclei of the cranial nerves (pairs) IX to XII.
- <u><em>Metencephalon</em></u>
: It gives rise to the cerebellum and the protrusion.
- <em><u>Midbrain</u></em>
: It forms important structures such as the Edinger-Westphal nucleus, the wing plates, the tegment - together with the nuclei of the cranial nerves III and IV - and the upper cerebellar pedicles.
- <u><em>Diencephalon</em></u>: gives rise to the Thalamus, hypothalamus and pituitary gland.
- <em><u>Telencephalon</u></em>: originates the structure of each cerebral hemisphere, besides the striated body and its respective divisions in caudate and lenticular nuclei.
Omega−3 fatty acids, also called Omega-3 oils, ω−3 fatty acids or n−3 fatty acids, are >>>polyunsaturated fatty acids<<< (PUFAs) characterized by the presence of a double bond, three atoms away from the terminal methyl group in their chemical structure.
Trans fatty acids are unsaturated fatty acids that have at least one double bond in the trans configuration. ... Hydrogenation and deodorization of unsaturated vegetable oils (or occasionally fish oils) high in polyunsaturated fatty acids. During the heating and frying of oils at high temperatures.
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