Answer:
A catalyst is a substance that can be added to a reaction to increase the reaction rate without getting consumed in the process. Catalysts typically speed up a reaction by reducing the activation energy or changing the reaction mechanism. Enzymes are proteins that act as catalysts in biochemical reactions.
Anaerobic respiration<span> is in muscles. Glucose is not completely broken down, so much less energy is released than during </span>aerobic respiration<span>. There is a build-up of lactic acid in the muscles during vigorous exercise. The lactic acid needs to be oxidised to carbon dioxide and water later.</span>
Answer:
a. This quote means, if you believe that something you excel, or your ability to do something, in is ingrained in your mind you will eventually get to a point where you won't know what to do or your won't be good at it anymore and you will break, and not know what to do because you think your skill was ingrained into your mind. If you believe you can learn something to become better at it then you will be able to get past that point because you will know you just have to learn more about it.
Explanation:
Sorry if this isn't a very good answer I'm not in college!
Answer: Many pathogenic fungi are parasitic in humans and are known to cause diseases of humans and other animals. In humans, parasitic fungi most commonly enter the body through a wound in the epidermis (skin). Such wounds may be insect punctures or accidentally inflicted scratches, cuts, or bruises. One example of a fungus that causes disease in humans is Claviceps purpurea, the cause of ergotism (also known as St. Anthony’s fire), a disease that was prevalent in northern Europe in the Middle Ages, particularly in regions of high rye-bread consumption. The wind carries the fungal spores of ergot to the flowers of the rye, where the spores germinate, infect and destroy the ovaries of the plant, and replace them with masses of microscopic threads cemented together into a hard fungal structure shaped like a rye kernel but considerably larger and darker. This structure, called an ergot, contains a number of poisonous organic compounds called alkaloids. A mature head of rye may carry several ergots in addition to noninfected kernels. When the grain is harvested, much of the ergot falls to the ground, but some remains on the plants and is mixed with the grain. Although modern grain-cleaning and milling methods have practically eliminated the disease, the contaminated flour may end up in bread and other food products if the ergot is not removed before milling. In addition, the ergot that falls to the ground may be consumed by cattle turned out to graze in rye fields after harvest. Cattle that consume enough ergot may suffer abortion of fetuses or death. In the spring, when the rye is in bloom, the ergot remaining on the ground produces tiny, black, mushroom-shaped bodies that expel large numbers of spores, thus starting a new series of infections.
