Answer:
Thyrocalcitonin or TCT
Explanation:
Thyrocalcitonin or TCT is a non-iodinated calcium lowering hormone. It is originating from the parafollicular cells or C cells (C for calcium).
The thyroid gland consists of follicles of cuboidal epithelial cells. These cuboidal cells have a nucleus at the base. These are principal cells responsible for the synthesis of thyroid hormones.
In between these follicular cells, other high cuboidal cells are present, known as parafollicular cells / C cells. These cells synthesise the hormone TCT. When there is high levels of calcium ions in the serum, TCT will release. This lowers the high level of calcium ions in the blood and plasma to normal level. This is done due to the deposition of calcium in the bone.
Answer:
Explanation:
Crickets give 2 to 3 times better protein than a beef steak. They also contain fiber, nutrients.
Carb digestion happens first in the mouth by amylase. then stomach, pancreas, small intestine, large intestine
Answer;
A) Blood pressure decreases greatly; blood flow to the heart is inadequate, and blood pressure decreases.
Explanation;
-With negative feedback, the output reduces the original effect of the stimulus. While in a positive feedback system, the output enhances the original stimulus.
-Negative feedback is the most commonly used feedback loop in the body. Negative feedback is used to negate or counteract a stimulus without completely eradicating it.
-One key difference between the two feedback is that positive feedback loops are used to eradicate a stimulus. Another key difference is that responses through positive feedback become more amplified over time. So once a stimulus activates a positive feedback loop it is not turned off until the stimulus is completely removed.
The study of how food interacts with genes is known as Nutritional Genomics, that encompasses nutrigenomics, which explores the effects of nutrients in the genome, proteome and metabolome, as well as nutrigenetics, whose main goal is to elucidate the effect of genetic variations on the interaction between diet and disease.
