Answer:
Un grupo de evolucionistas moleculares de los Institutos Nacionales de la Salud (NIH, en Bethesda, Estados Unidos) acaba de concluir que LUCA, el organismo primitivo del que provienen todos los seres vivos actuales -sean microbios, gladiolos o seres humanos- era una bacteria de vida autónoma con 572 genes.
If someone had an inadequate intake of sodium over several days, it would be most difficult for the body to maintain homeostasis.
<h3>Why is sodium important for homeostasis? </h3>
Most of the sodium in our body is present in the extracellular fluid (ECF). The concentration of sodium in the body is measured relative to the amount of water in the body.
Maintaining proper sodium concentration is therefore essential for maintaining water balance in the body. It also helps in the proper functioning of neurons by assisting in the conduction of impulses.
Sodium concentration is also important for muscle contraction. Proper sodium concentration maintains osmolality of the extracellular fluid which maintains the volume of blood and plasma in the body.
Therefore, an inadequate intake of sodium, over several days will affect the homeostasis of the body.
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The order of steps is 5, 4, 3, 2, 1 once you put it into the blank spaces next to the matching definitions :)
There are actually two red pigments found in certain vertebrates that function in oxygen transport (or storage). Hemoglobin is present in the blood of most vertebrates and binds oxygen molecules, in order to transport them to body tissues in need of oxygen for energy (ATP) production.
Myoglobin, mainly in mammals, is a protein (enzyme) found in red (skeletal) muscle cells, that aids in binding oxygen when it's plentiful being delivered via blood. The purpose is that in high stress, low oxygen situations such as strenuous exercise, the myoglobin releases its bound oxygen to provide it to the starving overworked muscle cells.
**Fun fact: it's the hemoglobin that gives the bright red color of blood when it's bound to oxygen, and the myoglobin of mammal flesh gives it the typical pinkish-red hue that is seen in mammalian meat (veal, steak, ham, venison, bison, etc.). Other non-mammalian animals (fish, birds, frogs, snake, alligator, etc.) tend to have lighter-colored skeletal muscle meat due to the lack of myoglobin, amongst other factors.
Try Viscosity...tell me how you do!:)
