The question should be about active vs passive range of motion.
In the active range of motion, the test is done by asking the patient to move their body themselves. In this case, the patient should use their muscle to move their body. If there is a restriction in this examination, it could be caused by the muscles or the joints, or the nervous system that used to contract the muscle.
In the passive range of motion, the test is done by the examiner moving the patient body. Since no muscle used, the test shouldn't be influenced much by the muscle. Then, if there is an articular joint issue, the restriction would be found in both passive and active ROM, but the nonarticular joint issue might only cause abnormality in the active ROM.
Answer:
These group of muscles called erector spinae muscles arises from a tendon in the sacral area and pelvis, it extends up to the occipital bone.
Erector spinae muscles originates from the SPINOUS PROCESSES of T9-T12 of the thoracic vertebrae and inserts into the SPINOUS PROCESSES of T1-T2 of the cervical vertebrae
They therefore run vertically on either side of the spine (medially and laterally).
The answer should be competitive inhibitors
Answer:
Yes...This is an example of speciation by natural selection
Explanation:
As we know that natural selection always promote those evolutionary changes that are necessary. Changes that happen in chromosome number always promote with a specie that is closely related to the parent specie and produce fertile off-springs. These new generations are most adaptable and can survive in the environment more efficiently than the previous ones.
Additionally, other than natural selection, speciation can also happen as a result of random mutations, genetic drift and by means of artificial selection as well. But the natural likelihood of all these is probably low as compared to that of natural selection.
The safe steps in cooking, food handling, and storage are important to prohibit foodborne ailments. One cannot taste, smell, or see the harmful bacteria, which may result in illness.
In every step of food preparation, there is a need to follow the four steps of the Food Safe Families campaign to maintain the safety of food. These are clean, separate, chill, and cook.
In the given case, there is a need to cool the soup correctly in a cooler or fridge, and then reheating it on the stove at about 165 degrees F within two hours.
