Cell division is the process essential for growth and repair in multi-cellular organisms.
Injury to the tissue can activate surrounding cells to undergo cell division with the help of mitogens. Mitogens are the chemical substances which help in escalating mitotic divisions in the cells.
They act by activating the signal-transduction pathway which involve mitogen-activated protein kinase (MAPK).
Other possible manner could be the loss of density which could lead to the inactivation of contact inhibition. As there is a loss of cells during the injury, it makes an empty space which could also trigger or activate surrounding cell to start cell division.
In addition, at injury site the flow of blood also increases to transport various nutrients, clotting factors, growth factors etc. These increased nutrition and growth factors also speed up the process of mitosis.
The answers are a, igneous, and b, sedimentary. Hope this helped!
The best answer to go with is c you’re welcome help it help
Answer:
<em><u>Glycolysis produces pyruvate, ATP, and NADH by oxidizing glucose.</u></em>
Explanation:
Glycolysis is an oxidation reaction in which glucose reacts with oxygen molecules and oxidized. By oxidizing glucose, it produces pyruvate, adenosine triphosphate (ATP) and nicotinamide adenine dinucleotides (NADH). Glycolysis has two phases. In the first phase, 2 ATP molecules are invested for the phosphorylation of glucose to break down into a simpler one. In the second phase of glycolysis, 4 ATP molecules are earned back with 2 NADH and a simpler form of glucose (6C) to pyruvate (3C) by oxidizing glucose.
Answer:
Bread Flavored syrup (contains water, high sugar concentration, flavors, e.g., used to flavor coffee and drinks)
Explanation:
Food spoilage refers to a situation in which food is no longer fit for consumption due to the action of certain microorganisms on the food. Hence, microorganisms cause the spoilage of food and beverages.
The rate of action of microorganisms on different beverages depends mostly on the content of the beverages.
Yeasts are often responsible for the spoilage of beverages with high sugar content and these tend to spoil faster than other beverages.