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Answer:
Sonic Hedgehog.
Explanation:
Sonic hedgehog is a secreted protein that in humans is encoded by the SHH gene. It is the best studied ligand of the hedgehog signaling pathway, others being desert hedgehog (DHH) and Indian hedgehog (IHH). It plays a key role in the development of animals, from insects to mammals. In vertebrates, it is involved in organogenesis, including the growth of digits on limbs and the organization of the brain.
Sonic hedgehog has also been shown to act as an axonal guidance cue. It has been demonstrated that SHH attracts commissural axons at the ventral midline of the developing spinal cord. Specifically, SHH attracts retinal ganglion cell (RGC) axons at low concentrations and repels them at higher concentrations
Answer:
Surface area to volume ratio, in simple means the size of surface area to the volume of substance that can pass through it at a particular time.
Amoeba and some bacterias are flat and have large surface area to volume ratio. So the diffusion rate is very high due to large surface area.
Where as humans have small surface area: volume so diffusion is very slow or does not take place at all.
Explanation:
As the ratio gets smaller, it takes longer for items to diffuse.
Explanation:
When the cell increases in size, the volume increases faster than the surface area, because volume is cubed where surface area is squared.
When there is more volume and less surface area, diffusion takes longer and is less effective. This is because there is a greater area that needs to receive the substance being diffused, but less area for that substance to actually enter the cell.
this is actually why cells divide. When they become too large and it takes too long for them to transport materials across the cell, they lose efficiency and divide in half to raise the surface area to volume ratio.
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The changes in the grape juice happened due to the alcoholic fermentation of the grape juice that occurs due to the presence of aerobic bacteria. The presence of yeast is the main reason behind the process of fermentation taking place. The froth is produced due to the presence of the formation of acid and carbon dioxide.
Every slice of the bread, contains a number of blister like pores. These blister like pores suggests that the air or some gas might be present there. In case, the bread has no air, the surface of the bread must be smooth rather than rough.
The bread is formed by the fermentation of the sugar molecules present in the dough with the help of yeast. These blisters like structure on the bread is present due to the gas produced during fermentation.
