Rules for naming plants and animals are found in the International Code of Nomenclature.
Answer: C) or the third option.
There are several techniques used to evaluate the activity of the brain, each technique has its own mechanism. One of the most known technique with repeated scans is Computed tomography.
Computed tomography (CT) is a technique that <span>includes repeated scans to allow researchers to see the brain at work. the x-ray beams are aimed at the subject's head then sampled by one of the many detectors in the machine.</span>
Answer: The main organs that make up the digestive system (in order of their function) are the mouth, esophagus, stomach, small intestine, large intestine, rectum and anus. Helping them along the way are the pancreas, gall bladder and liver.
Explanation:
Answer:
<em>Too much water accumulation leads to a condition called as water intoxication.</em>
Explanation:
Drinking too much water leads to a condition called water intoxication or water poisoning. This happens because the concentration of water becomes such abundant in a person's body that it dilutes the concentration of electrolytes like sodium in the blood. This causes a disruption in the functioning of the brain hence leading to the death of the person. Various such scenarios have been observed in athletes drinking too much water.
Answer: Yes.
Explanation:
Fermentation is a general term denoting anaerobic degradation of glucose or other organic nutrients in various products to obtain energy in the form of ATP. Fermentation occurs when, after glycolysis, the Krebs cycle is not performed, because the organism does not have it or because this pathway is blocked, such as during hypoxia (lack of oxygen). Fermentation is a process used by bacteria to obtain energy, does not use oxygen and occurs in the cytoplasm of cells, ie an intracellular process, and each step is catalyzed with the help of different enzymes.
Some industries use this process in the production of some products, known to all of us, such as:
1. yogurt is produced by the famous lactic fermentation, where bacteria called lactobacilli to produce lactic acid.
2. bread and beer are produced by alcoholic fermentation, where the fermentation is carried out by fungi (facultative anaerobic), which ultimately produce alcohol;
3. vinegar to that produced by acetic fermentation, which consists of a chemical reaction, where partial oxidation of ethyl alcohol occurs, obtaining acetic acid.
