Answer:
Hypertonic blood draws water out of the interstitial fluid, which makes the interstitial fluid hypertonic. This, in turn, draws water out of the cells.
Basically an hype tonic blood has high solute potential,( low water potential) compare with the surrounding plasma and the interstitial fluid. Thus the interstitial fluid is hypotonic to the blood.
Consequently,water with higher potential moves from the interstitial fluid medium into the blood by osmosis through the capillary endothelial. This raises the water potential of the blood, lowering the solute potential, thus making it hypotonic to the interstitial fluid; which is now hypertonic(lower water potential ,due to loss to the blood by osmosis).
Since the interstitial fluids is now hyper tonic to the surrounding cells, water moves from the hypo tonic surrounding cells through osmosis into the interstitial fluids. The sequence continues until a stable internal environment is achieved,
Answer:
RBCs' production is controlled by erythropoietin.
Mature RBCs are released into the bloodstream after approximately seven days RBCs are produced in the bone marrow
Explanation:
The hormone erythropoietin is produced and released in the bloodstream by peritubular interstitial cells of kidneys. The function of erythropoietin is to increase the number of the precursors of red blood cells and thereby to stimulate the production of red blood cells in the bone marrow. When the oxygen supply to body cells is reduced, the hormone erythropoietin stimulates the development of proerythroblasts into reticulocytes and thereby increases the RBC production.
RBCs are produced by the process of erythropoiesis and take about seven days to become mature and to be released in circulation to serve the function of oxygen delivery. The maturation of RBCs also includes the loss of most of the organelles such as the nucleus and mitochondria to accommodate hemoglobin protein. The life span of circulating RBCs is about 100-120 days.
Answer:
Saturated fats/ solid fats
Explanation:
Vegetable oils amongst other unsaturated oils are liquids at room temperature while saturated oils are solids or spreadable at room temperature.
Industrially, vegetable oils are hydrogenated; hydrogenation is the process of adding hydrogen to an unsaturated compound to make it saturated. This then makes these hydrogenated vegetable oil, saturated which makes them solids as earlier stated, they are also called cis - fatty acids.
Trans - fatty acids as well are also unsaturated oils which are hydrogenated industrially to give saturated fatty acids which are called artificial tran-fats. They are found in most commonly found in baked and fried goods.
Answer:
1. ridges and trenches (either answer is acceptable)
2. mid-atlanitc
3. subduction zone
4. molten
5. oceanic trenches
Explain:
6. Rocks in the ocean eventually get subducted back into earths mantle due to slab pull. New rocks form at mid-ocean ridges as ridge forces two plates to diverge.
Answer;
-They are all at the same elevation
Explanation;
-Contour line on a topographical map that detail changes in elevation. This line connects points of equal elevation. Contour lines are used in Topography to show the elevation of the land on a map. When looking at a map the contour lines look very similar to how a calm lake would appear.
