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How is the striped pattern of the striated muscle cells formed?
The functional units of the muscle fibers are the sarcomeres. Within the sarcomeres blocks of myosin and actin molecules are posed in organized manner. The sarcomeres align in sequence forming myofibrils that are longitudinally placed in the cytoplasm of the muscle fibers (cells). The grouping of consecutive blocks of actin and myosin in parallel filaments creates the striped pattern of the striated muscle tissue seen under the microscope.
Which of the following serves as an actuating signal, or as part of an actuating signal, in a positive feedback system? A. Blood plasma levels of PTH (Parathryroid Hormone).
Is the upward move of warm air good or bad for the dispersion of pollutants? The upward movement of warm air is a natural method of dispersion of pollutants. The air near the g
What are cytochromes? Cytochromes are proteins of the internal mitochondrial membrane that are specialized in electron transfer and participate in the respiratory chain. Energi
Q. What is the difference between mussels and octopuses regarding their circulatory systems? How does that difference influence the mobility of these animals? Cephalopod mollus
What are Sphingolipids? Also there link to cancer caused in cells.
State about Electric Field Lines Electric Field Lines (lines of force) - show direction of force on a positive test charge from a distribution of charges. The electric field
Define Practical Preparation - Qualitative Test for Monosaccharides? 1. Wear your labcoat. Make sure your hair is tied and you have no loose clothing. These can be dangerous in
Light microscopy: Microscopy started with light microscopes using visible light to illuminate the objects, the most used and familiar microscope is called compound light micro
Physical Stress - Temperature We are most familiar with the plants and other organisms that live at temperatures close to the temperature range in which we are adapted to live
Describe Chemical changes in fruits and vegetables The detailed chemical changes that occur when fruits and vegetables are boiled in water or steamed, canned, dried or frozen,
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