Answer:
Mitochondria are abundantly present in mammalian cells. Their fraction varies from tissue to tissue, ranging from <1% (volume) in white blood cells to 35% in heart muscle cells. However, mitochondria should not be thought of as single entities, but rather a dynamic network that continuously undergoes fission and fusion processes. In skeletal muscle, mitochondria exist as a reticular membrane network. The subsarcolemmal (SS) and intermyofibrillar (IMF) mitochondria are located in distinct subcellular regions, and they possess subtle differences in biochemical and functional properties that are characterized by their anatomical locations. SS mitochondria lie directly beneath the sarcolemmal membrane and the IMF mitochondria are located in close contact with the myofibril. Their different properties are likely to influence their capacity for adaptation. SS mitochondria account for 10-15% of the mitochondrial volume and this population has been shown to be more susceptible to adaptation than the IMF mitochondria. However, the IMF mitochondria were found to have higher rates of protein synthesises, enzyme activities and respiration (1).
Explanation:
Red cabbage contains a water-soluble pigment called anthocyanin<span> that changes color when it is mixed with an acid or a base. The pigment turns red in acidic environments with a pH less than 7 and the pigment turns bluish-green in alkaline (basic) environments with a pH greater than 7.</span>
Answer:
Explanation:First, the dry air at high elevations tends to make things dry out quickly. Second, the boiling point of water is lower at altitude, which means that moisture will tend to bake out of your cakes more quickly. ... In the reduced air pressure of high altitudes, your leavening ingredients will act more powerfully.
