Answer:
The entry of food into the stomach.
Explanation:
Gastric secretion is triggered by the act of eating which is called as reflex phase and the entry of food into the stomach called a gastric phase. The entry of the food particles into the small intestine also helps to control the secretion of gastric called an intestinal phase.
The secreted fluid in the small intestine contains some ions, acids, etc such as pepsinogen, intrinsic factor, bicarbonate, hydrochloric acid, and mucus. The reflex phase or cephalic phase helps to stimulate parasympathetic neurons that release acetylcholine chemical, then it produces the higher secretion of gastric juice.
Answer:
the concentration of misfolded proteins would be higher than normal.
Explanation:
Chaperones proteins are required for the correct protein folding of proteins. These proteins were first discovered in bacteria. The level of chaperones is increased under thermic stress conditions, it is for that reason that they are also known as heat shock proteins (Hsp). For example, Hsp70 is a chaperon protein constitutively expressed under stress conditions that is involved in the folding of protein precursors and the refolding of misfolded proteins. In humans, Hsp70 is encoded by the HSPA1A gene, and its increased expression level is related to different health problems including neurodegenerative diseases, cerebral ischemia and epilepsy.
Answer:
As we get older the number of taste buds decreases.
Explanation:
Gustatory cells or the taste buds contains the different sensory cells on the tongue. The papillae consists of all the taste receptors. The sweet, bitter, salty, umami and sour tastes are recognized by the receptors.
The different individuals have different taste because of the presence of the different taste buds. The number of the taste buds decreases the individual gets older. The children has more taste buds and can easily understand the taste of different things. Hence, Joshua dislikes the broccoli taste.
Thus, the correct answer is option (a).
Foods rich in iron include:
Red meat, pork and poultry.
Seafood.
Beans.
Dark green leafy vegetables, such as spinach.
Dried fruit, such as raisins and apricots.
Iron-fortified cereals, breads and pastas.
Peas.
