Health, 26.09.2019 16:20 issagirl05
The stretching of the lumen of the gi tract caused by food or chyme plus the chemical composition of the food or chyme result in signals that enhance secretions and gi muscle movement. these signals are a control mechanism that is part of
Answers: 2
Health, 21.06.2019 18:40, ashley8057
Smoking cigarettes is a pervasive habit found in many parts of the world and a habit that could be explained by both microsociological and macrosociological forces. give an example of each that would be relevant to explaining the proliferation of smoking. how might your suggested micro- and macro-level analyses be linked
Answers: 2
Health, 22.06.2019 07:30, jacamron
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.
Answers: 3
Health, 22.06.2019 12:20, Lauraemia43
Brian said that when you get your body broken such as a arm or leg. it means your bones break to pieces and must do surgery or get a cast to fix it. is it true or false?
Answers: 2
The stretching of the lumen of the gi tract caused by food or chyme plus the chemical composition of...
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