Match each recommended portion size with the correct food group. a. fruits b. fats and oils c. dairy 1. 5 teaspoons 2. 1.5-2 cups 3. 3 cups

Curology what technique are the advertising using?

Sensory adaptation of cutaneous temperature receptors some types of sensory receptors, like pain receptors, will continue to transduce pain until the stimulus is removed. other sensory receptors may respond with an initial burst in production of action potentials, but will “adapt” and over time action potentials will cease. sensory adaptation occurs, for example, with olfactory receptors for smell. procedure have the subject place one hand in an ice bath while simultaneously placing the other hand in a warm water bath (@40oc). the subject should keep their hands in the designated baths for two minutes. after two minutes, remove both hands and place both hands in a room temperature water bath. record your observations review questions 1. describe how each hand felt after taking them out of the designated water baths and placing them into the room temperature water bath. 2. define sensory adaptation and relate it to what happened to the temperature receptors in the subject’s hands. 3. list and describe sensory receptors that adapt, and sensory receptors that do not.

Explain why methicillin resistant staphlococcus aureus (mrsa) is more prevalent now than it was only 30 years ago. a. antibiotics cause mutations in staphlococcus aureus that lead to an increase in the number of methicillin-resistant strains. b. methicillin resistance causes an infection to spread more rapidly. c. frequent and inappropriate use of methicillin-type antibiotics has provided selective pressure that has resulted in an increase in the proportion of methicillin-resistant strains of staphlococcus aureus. d. diseases like aids have made people more vulnerable to infections from staphlococcus aureus.