. One function of the circulatory system is to help maintain a uniform body temperature. Explain how the constant circulation of blood through the body can accomplish this.

Capillaries are the blood vessels with the smallest diameter and those closest to the surface of the skin. The blood that circulates through them is therefore closer to the outside air than the blood in the rest of our blood vessels. As the capillary dilates, a greater amount of blood is exposed to the air, which allows it to cool down and our body temperature to be maintained.

Explanation:

Blood is a solution where solutes and cells are found and that participates in homeostatic mechanisms such as the control of body temperature, helping to regulate respectively the preservation and elimination of heat. Blood vessels are the routes of the cardiovascular system, which are responsible for being a means of transport for blood with and without oxygen that reaches all tissues and returns to the heart. In very hot weather, surface thermoreceptors signal the brain that something needs to be done to dissipate heat. For this reason, a vasodilation process is activated, which allows blood to flow to the outermost layers of the skin. This promotes a heat exchange with the environment, which helps the individual to lower their body temperature. Cold causes a decrease in blood flow by reducing the size of the vessel (arteries or veins) through which blood and other substances circulate. By reducing the size of the vessel, the substances that circulate in the blood are also reduced. The heat causes an increase in the size of the blood vessels, which generates greater transport of nutrients through the blood.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.

i'm guessing this is from edg enuity so the answers would be, from top to bottom,

theodor schwann

matthias schleiden

robert hooke

rudolph virchow

anton van leeuwenhoek