Answer:
1.yes
2.no
3.yes
Explanation:
1.Yes. The sugar in milk comes from naturally occurring lactose, not added sugar.There are about 12 grams of natural sugar (lactose) in each 8-ounce glass, which is about the same amount of natural sugar you would find in one small banana. Flavored milk, like chocolate, does contain added sugar for flavor.
2.In lactose-free dairy, the lactose is predigested into glucose and galactose. Consequently, the lactose content may be very low (<0.1 g/L), but the glucose and galactose content of lactose-free milk will be approx. 25 g/L.There is no added sugar in plain lactose-free or regular milk.
3.milk is composed of two molecules of simple sugars—glucose and galactose—that are chemically bonded together. The enzyme lactase breaks down lactose into glucose and galactose, which are easily digested by humans.
Answer: trachea
Explanation:
During inhalation, air moves from the larynx into the trachea. Air enters the oral cavity, and then it moves into the pharynx.
fertilization comes first
it is followed by cleavage which is the rapid cellular division which forms the blastula
then comes gastrulation where the 3 germ layers are formed.
followed by organogenesis which consists first forms the organs and then comes the specialization
Therefore your answer would be B
Answer:
(1) Synaptic Vesicle
(2) Vesicle Releasing Neurotransmitter
(3) Axon Membrane
(4) neurotransmitter
(5) Synaptic Cleft
(6) Postsynaptic Neurotransmitter Receptors
Explanation:
Answer:
La adaptación sensorial es un fenómeno que se produce cuando los receptores sensoriales quedan expuestos a estímulos durante un período prolongado. Dependiendo del estímulo, los receptores pueden aumentar o disminuir su capacidad de respuesta y desarrollarán una sensibilidad mejorada o disminuida al estímulo.
Explanation:
