STUDY GUIDE FOR FINAL EXAM AP120 CHAPTER 16 Respiratory system (~20) 1) The atmosphere is composed of which gases? 78% nitrogen‚ 21% oxygen‚ .04 carbon dioxide Which gas is most abundant in the air you breath? Nitrogen 2) Define dypsnea – difficult or labored breathing‚ air hunger hyperventilation – breathing rapidly and deeply hypoventilation‚ cyanosis – a blueish color of the skin and mucous membranes and hypoxia – deficiency in the amount of oxygen reaching the tissues (oxygen levels are
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BIO103 Week 6 Case Study 1 Sam‚ 53‚ has just had a stroke (or brain attack—where portions of the brain die due to a failure in blood flow) and is now extremely aphasic but can still understand and act appropriately on spoken directions. His neurologist orders a PET scan. a What do you think the scan will most likely show? b What disability does Sam have‚ and what is his most likely prognosis? a. The PET scan will less active areas of the brain in the Wernicke area of the brain b.The
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Yoga for Fitness and Wellness Final / Study Guide Chapter 4 Breath Control: Pranayama‚ central way for a yogin to purify his physical and energy body‚ to build strength and stamina‚ to control his mind‚ and to achieve clear perception. Yoga breath guidelines: Don’t Strain Get a C for effort; be lazy‚ but perform the exercise precisely Stop if you feel dizzy or uncomfortable. Try again later or the next day Don’t compete with other students Keep some of your attention on relaxing
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“THE HUNTING SNAKE” Sun-warmed in this late season’s grace under the autumn’s gentlest sky we walked‚ and froze half-through a pace. The great black snake went reeling by. Head-down‚ tongue-flickering on the trail he quested through the parting grass; sun glazed his curves of diamond scale and we lost breath to watch him pass. What track he followed‚ what small food fled living from his fierce intent‚ we scarcely thought; still as we stood our eyes went with him as he went. Cold
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1. Cells structure and Organisation 1.1 Plant Cells and Animal Cells: Fig.1.0 Basic structures of an animal cell and a plant cell. 1. • • • Cell wall: Porous. Permeable. Non-living structure made of cellulose. 2. Cell membrane/Plasma membrane • Semi-permeable/Partially permeable(Only certain parts can pass through it and some aren’t able). 3. • • • Cytoplasm Contains cell organelles. Food substances. Mostly H2O. 4. Vacuole/Sap vacuole/Large central vacuole • Mostly H2O. 5. Nucleus •
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HUN 4446 Exam 2 Study Guide Lactose Mal Digestion/ Malabsorption 1. What are the products of lactose digestion? -The products of lactose digestion are glucose and galactose. 2. What is lactase deficiency? -Lactase deficiency is a deficiency in the enzyme that breaks down lactose. The causes of lactase deficiency include congenital defects‚ secondary lactase deficiency‚ and primary (acquired). 3. Define lactose maldigestion‚ identify the potential etiologies of lactose maldigestion‚ and describe
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minerals. Phloem tissues are used to transport sugars and water (sap). When each of these tissues are connected with each other throughout the plant‚ they form a circulatory system. 9.1.4 modification of roots * Roots become swollen with food (starch‚ oils‚ etc) for storage in cortex cells * All have a “uniform” shape and typical of biennials * All contain vascular tissue in the center Modification of stem- stem tubers * Stem growth is downward into soil with sections growing into
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Chapter 7: Carbohydrates I. Carbohydrates A. Most abundant organic molecule in nature a) 3 major classes: Monosaccharides – simple sugar – polyhydroxy aldehyde or ketone; represent individual sugar Oligosaccharides – consist of short chains of monosaccharide units joined together by covalent bonds; 2-10 strings of sugar Polysaccharides – long chains having hundreds or thousands of monosaccharide units b) Functions: Provide energy thru oxidation – glucose oxidized for energy Supply carbon
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Quiz 1 Study Guide: Fall 2013 1. Know how to read a food label. There will be questions asking you to apply that knowledge‚ not just show that you memorized it. 2. How many calories per gram of CHO‚ fat‚ and protein? CHO: 1gram=4 calories Fat: 1gram =9 calories Protein: 1 gram=4 calories 3. What are the stages of change from the Transtheoretical Model of Change? Know the order they come in and the characteristics of each stage. Precontemplation (Not Ready)-"People are not intending
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A Study of the Vinegar Fermentation1 March 18‚ 2013 -------------------------------- 1 A scientific paper submitted in partial fulfillment of the requirements in HNF 12 laboratory‚ 2nd sem.‚ 2012-2013. OBJECTIVES 1. To enumerate the principle and methods in fermentation; and 2. to identify the factors that affect the efficiency of fermentation. INTRODUCTION Vinegar has been traditionally used as a food preservative. Vinegar retards microbial growth and
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