The answer to your question is C) Cellulose.
Answer:
pruney fingers are caused by shrinking blood vessels. When you soak in water, your nervous system sends a message to your blood vessels to shrink. Your body responds by sending blood away from the area, and the loss of blood volume makes your vessels thinner.
Arrange the events of synaptic transmission in correct sequence
(1) sodium ions diffuse into the cell and cause a local potential
(2) neurotransmitter binds with receptor on postsynaptic cell
(3) neurotransmitter diffuses across the synaptic cleft
(4) membrane permeability to sodium ions on postsynaptic cell increases
(5) action potential causes release of neurotransmitter
Answer:
5,3,2,4,1
Explanation:
The firing of an action potential at pre-synaptic neuron makes its axon terminal to release the neurotransmitters in the synaptic cleft. The released neurotransmitter molecules then bind to their receptors present at the surface of the dendrites of the postsynaptic neuron. This binding opens ion channels and allows the specific ions to enter into the postsynaptic neuron. The opening of Na+ channels allows these ions to enter into the neuron and changes the membrane potential. This changed membrane potential is called local potential and is a depolarizing graded potential.
Answer:
Most people are familiar with carbohydrates, one type of macromolecule, especially when it comes to what we eat. To lose weight, some individuals adhere to “low-carb” diets. Athletes, in contrast, often “carb-load” before important competitions to ensure that they have enough energy to compete at a high level. Carbohydrates are, in fact, an essential part of our diet; grains, fruits, and vegetables are all natural sources of carbohydrates. Carbohydrates provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. Carbohydrates also have other important functions in humans, animals, and plants.
Carbohydrates can be represented by the stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This formula also explains the origin of the term “carbohydrate”: the components are carbon (“carbo”) and the components of water (hence, “hydrate”). Carbohydrates are classified into three subtypes: monosaccharides, disaccharides, and polysaccharides.
Monosaccharides
Monosaccharides (mono– = “one”; sacchar– = “sweet”) are simple sugars, the most common of which is glucose. In monosaccharides, the number of carbons usually ranges from three to seven. Most monosaccharide names end with the suffix –ose. If the sugar has an aldehyde group (the functional group with the structure R-CHO), it is known as an aldose, and if it has a ketone group (the functional group with the structure RC(=O)R′), it is known as a ketose. Depending on the number of carbons in the sugar, they also may be known as trioses (three carbons), pentoses (five carbons), and or hexoses (six carbons). See Figure 1 for an illustration of the monosaccharides.
Explanation: