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sliding filament model - Answer during contraction, thin and thick filaments slide past each other so that actin and myosin overlap *neither thick nor thin filaments actually change in length What happens as a muscle cell shortens - Answer -I band shortens -Distance between Z-discs shorten -H-zone disappears -Continuous A-bands move closer together, but their length does not change What specific molecule binds calcium? - Answer troponin -- binds to calcium and changes...

Wavelike smooth muscle contractions that move foodstuffs through the alimentary tube. - Answer Peristalsis Chemical or mechanical process of breaking down foodstuffs to substances that can be absorbed. - Answer Digestion Enzymatic breakdown of any type of food molecule. - Answer Hydrolysis Process by which the products of digestion pass through the lumen of the gastrointestinal tract into the blood or lymph. - Answer Absorption Food is contained in the gastroi...

Tissue refers to - Answer groups of cells that are similar in structure and perform a common function The diverse types of connective tissue are classified as such because they have the same origin (T/F) - Answer True because all cells that are classified as part of connective tissue arise form the same embryonic tissue (find out what it is) What is meant by innervated but avascular? - Answer has nerves but not blood vessels Blood is considered a type of connective tis...

Occipitofrontalis (Epicranius) - Answer Action: Draws the scalp posteriorly Corrugator supercilii - Answer Draws eyebrows down and medially Levator palpebrae superioris - Answer Elevates and retracts the eyelids Orbicularis oculi - Answer Closes the eyelids Orbicularis oris - Answer Superfical: closes lips and protrudes lips. Deep: presses lips agaisnt teeth Levator labii superioris - Answer Raises upper lip and moves it forward Depressor lab...

Positive feedback mechanisms tend to increase the original stimulus. - Answer True Imaging is useful in discovering obstructed blood supplies in organs and tissues. - Answer True The anatomical position means the body is standing at attention with the palms facing forward and the thumbs pointing away from the body. - Answer True The elbow is proximal to the shoulder. - Answer False, distal The serous membrane that lines the peritoneal cavity wall is called vi...

what are the four essential concepts in physiology? - Answer 1. principle of complementary- Form determines function 2. Physiology uses gradients- physiology depends on gradients 3. regulate protein function by regulating its shape- adding something to a protein by regulating its shape 4. negative feedback regulation is essential to homeostasis what are the three components of the cell theory? - Answer 1. cell is the basic structural and functional unit of living organisms ...

anterior - Answer toward the front of the body posterior - Answer back of body superior - Answer toward the head, above Inferior - Answer away from the head, below medial - Answer toward the midline proximal - Answer closer to the origin of the limb distal - Answer farther from the origin of the limb deep - Answer internal, away from the body surface superficial - Answer external, toward or at the body surface dorsa...

Positive feedback mechanisms tend to increase the original stimulus. - Answer true Imaging is useful in discovering obstructed blood supplies in organs and tissues. - Answer true The anatomical position means the body is standing at attention with the palms facing forward and the thumbs pointing away from the body. - Answer true The elbow is proximal to the shoulder. - Answer false The serous membrane that lines the peritoneal cavity wall is called visceral pe...

__ ______ are membrane junctions that distribute tension across a sheet of cells. - Answer desmosomes What is meant by the phrase "principle of complementarity of structures and function"? - Answer "structure determines function" or physiology depends on anatomy The RNA that has an anticodon and attaches to a specific amino acid is ________ RNA. - Answer transfer ________ is explained by chemical and physical principles and is concerned with the function...

Anatomy - Answer studies the structure of body parts and their relationships to one another Physiology - Answer the study of how the body and its parts work or function gross anatomy (macroscopic anatomy) - Answer Study of structures that can be seen with the naked eye Regional Anatomy - Answer all the structures in a particular region of the body are examined at the same time (ex: abdomen and leg) systemic anatomy - Answer body structure is studied syst...

Anatomy - Answer structure of body parts and their relationships to one another Physiology - Answer the function of the living systems Gross anatomy - Answer study of large structures (e.g. heart, lungs) Surface anatomy - Answer internal body structures as they relate to the skin Microscopic anatomy - Answer 1. cystology (study of cells) 2. histology (study of tissues) Developmental anatomy - Answer 1. embryology (study of embryos) Principle...

3 structural classifications of joints - Answer fibrous, cartilaginous, synovial synovial joints - Answer created where two bones articulate to permit a variety of motions cartilaginous joints - Answer allow only slight movement and consist of bones connected entirely by cartilage fibrous joints - Answer consists of inflexible layers of dense connective tissue, holds the bones tightly together Symphysis structure and function - Answer symphysis is an amp...

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Transferring of pathogens from one surface to another - Answer What is Cross Contamination? By cleaning and sanitizing - Answer How can you prevent Cross Contamination? Biological, Chemical, and Physical - Answer What are the three types of hazards that make food unsafe? Leaving food out too long in the danger zone - Answer What is Time-Temperature abuse? Touching hair/face, handling raw food, equipment, using restroom - Answer What are four situations w...

Cold holding - Answer keeping cold food at 41 degrees Fahrenheit or lower until serving When to change gloves - Answer -As soon as they become dirty or torn -Before beginning a different task -After an interruption, such as taking a phone call -After handling raw meat, seafood, or poultry and before handling ready-to-eat food The amount of time you can work on a task continuously before it is time to wash hands, changing gloves and sanitizing area - Answer 4 hours A...

Why is food safety important? A.) To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak B.) No loss of sales or business C.) To maintain a good reputation for the business D.) All of the above - Answer D Identify the 5 most common risk factors to keeping food safe A.) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of...

128,000 - Answer foodborne illness results in ... hospitalizations 3,000 - Answer foodborne illness results in ... deaths looks, tastes, smells - Answer contaminated food often... ... ... the same as any other food biological, chemical, physical - Answer the three hazards that cause foodborne illness are... younger than 5, older than 65, immune compromised - Answer highly susceptible populations include... Milk Soy Eggs Wheat Peanuts Nuts Fish ...

Abrasive cleaners - Answer Cleaning agents that are accompanied by small particles of mineral or natal that cut through heavy accumulations of dirt or debris Acidic cleaners/delimers - Answer Cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - Answer A type of general food safety management system that involves c...

What are three hazards people can get sick from? - Answer -Physical -Biological -Chemical correct technique for hand-washing: - Answer - use running warm water and soap - scrub hands and rinse thoroughly (approximately 20 seconds) - dry hands with single-use towel, or air dryer often causes of foodborne illness: - Answer - Inadequate hand-washing - Employees working while they are ill - Cross contamination - Inadequate cooking temperatures - Inadequate temperatu...

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