<span>B. The enzyme amylase was saturated, as all its active sites were occupied by substrate starch.
Each enzyme molecule has an active site in which it binds to a substrate to complete the enzyme-substrate complex. This means that there has to be a balance of enzyme molecules to substrate molecules. </span>
Answer:
Pupillary light reflex refers to the contraction that the pupils present when they light up. In cases of injury to the optic nerve, when the eye where the injured optic nerve is illuminated, since it cannot conduct the stimulus to the brain, neither pupil closes.
Explanation:
Pupillary light reflex refers to the reaction that causes the pupil to close with light thanks to the contraction of the sphincter of the pupil and to open in the dark thanks to the relaxation of that muscle by not receiving any stimulus. A light stimulus reaches the eye and in the retina it is transformed, through a chemical reaction, into an electrical stimulus that will be transmitted through the optic nerve and the visual pathways to the brain. The visual cells of the retina, rods and cones, also act as light receptors that control the pupil's motor activity. Thus, pupil-motor thresholds to light follow the same spectral sensitivity deviations as visual thresholds, which are a function of the state of light adaptation of the retina.
Answer:
The power of the lens of an eye adjust or bends the light rays to provide an image on the retina depending on distance of the object.
Explanation:
The lens of an eye and the cornea work together in forming a real image in the retina that houses numerous receptors in the fovea and blind spot of the optic nerve.
Image will be formed in the retina when light rays converging most at the cornea upon entering and exiting the lens.The power of adjusting the eyes focal length is known as accommodation.
Answer:
Below:
Explanation:
Saturated fatty acids lack double bonds between the individual carbon atoms, while in unsaturated fatty acids there is at least one double bond in the fatty acid chain. Saturated fats tend to be solid at room temperature and from animal sources, while unsaturated fats are usually liquid and from plant sources.
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<span>Cytosol is the mixture of water and other molecules found inside the cell.</span>
