Answer:
The correct answer is d.
Explanation:
Hydranencephaly is a rare congenital anomaly characterized by the absence and replacement of the cerebral hemispheres by cerebrospinal fluid and necrotic remains, with preservation of the membranes (leptomeninges), within a skull of normal capacity and shape. It is the most severe form of cortical destruction cerebral bilateral and is considered an extreme form of porencephaly (focal cystic cavity). It mainly affects the territory of the internal carotid artery and middle cerebral artery, with preservation of the territories supplied by the vertebrobasilar arteries. The most accepted etiology is carotid vascular insufficiency, due to multiple causes (bleeding, placental thromboembolism, arteritis, vascular malformations, among others).
Answer and Explanation:
In rest, attraction strengths between myosin and actin filaments are inhibited by the tropomyosin. When the muscle fiber membrane depolarizes, the action potential caused by this depolarization enters the t-tubules depolarizing the inner portion of the muscle fiber. This activates calcium channels in the T tubules membrane and releases calcium into the sarcolemma. At this point, tropomyosin is obstructing binding sites for myosin on the thin filament. When calcium binds to the troponin C, the troponin T alters the tropomyosin by moving it and then unblocks the binding sites. Myosin heads bind to the uncovered actin-binding sites forming cross-bridges, and while doing it ATP is transformed into ADP and inorganic phosphate which is released. Myofilaments slide impulsed by chemical energy collected in myosin heads, producing a power stroke. The power stroke initiates when the myosin cross-bridge binds to actin. As they slide, ADP molecules are released. A new ATP links to myosin heads and breaks the bindings to the actin filament. Then ATP splits into ADP and phosphate, and the energy produced is accumulated in the myosin heads, which starts a new binding cycle to actin. Z-bands are then pulled toward each other, thus shortening the sarcomere and the I-band, and producing muscle fiber contraction.
monosaccharides, disaccharides, polysaccharides
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
The correct answer is natural selection. C is the answer!
Bacteria has a stronger resistance that usually produces even more resistant bacteria, and the cycle just repeats itself, making more and more resistant bacteria. This process is called Natural Selection.
Hope that helped!
-Chris
