Answer:
The correct answer is D. levator scapulae.
Explanation:
The levator scapulae is the muscle involved in the scapula lifting, as it's located on the sides and back of the neck. As the person's head is protruding forward it's highly possible that the muscle involved is the <em>levator scapulae. </em>
Thier are 37.2 trillion
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Answer:
Changing the allosteric site would definitely impact the sensitivity of the blocker, and we can not understand precisely how it is owing to our lack of awareness of the specific adjustments and the FX11 layout.
Explanation:
The move would most likely reduce affinity, and FX11 will no longer be as successful as inhibiting C. Growth of parvum. An inhibitor may reach an allosteric site since the site has some sizes and operational classes that precisely match the shape and operational categories of the inhibitor, which is how the association is obtained if the shape is modified and the inclination is affected.
Such chemicals can be used as human drugs because the mechanism we 're disrupting isn't that normal in human cells, we 're talking about lactic fermentation. C.parvum is a parasite that is present in the digestive tract, and these areas do not appear to experience aerobic glycolysis. The material that undergoes this process under other conditions is muscle tissue. It is possible that the absorbed drug can penetrate the bloodstream and touch other organs, and we would recommend that clinicians avoid exercise during this drug therapy.
I believe the answer you're looking for is cellular respiration.
Answer:
The most appropriate answer would be carbon dioxide and cellular respiration.
Yeast is a single-celled eukaryotic organism which is capable of doing anaerobic (fermentation) as well as aerobic respiration.
It uses cellular respiration (whether aerobic or anaerobic) for the production of energy, that is, adenosine triphosphate (ATP).
Cellular respiration refers to the set of chemical reactions which are involved in breaking down sugar or glucose to produce ATP. The carbon dioxide is produced as a byproduct.
Thus, yeast breakdown the sugar present in apple juice to produce ATP and carbon dioxide.
This carbon dioxide is released in the form of bubbles.
