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Question 15
Give a detailed biological explanation for each of the following. (i) Bile contains bile salts e.g. sodium hydrogencarbonate (NaHCO₃). (ii) Active immunity results... show full transcript
Step 1
Answer
Bile contains bile salts, which are essential for the emulsification of fats in the intestine. They help in breaking down large fat globules into smaller droplets, increasing the surface area available for enzymes to act upon. Additionally, bile salts help to neutralize the acidic chyme from the stomach, creating a more suitable pH (optimal range of pH 7-8) for enzymes functioning in the duodenum.
Step 2
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Active immunity occurs when the immune system is exposed to a pathogen and produces its own antibodies. This process may occur naturally through infection or artificially through vaccination. The body retains memory cells, specifically memory lymphocytes, which allow for a faster and more effective response if the same pathogen is encountered again in the future. This long-lasting immunity is fundamental in providing protection against recurrent infections.
Step 3
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During exercise, the body temperature increases due to metabolic processes generating heat. To regulate temperature, humans sweat; sweat glands release water that evaporates from the skin, a process which absorbs heat and cools the body. This thermoregulatory mechanism is crucial for maintaining homeostasis and preventing overheating.
Step 4
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Antibiotics are designed to kill or inhibit the growth of bacteria, and they are ineffective against viruses, including the influenza virus. Prescribing antibiotics for influenza can not only be ineffective but may also lead to antibiotic resistance, as it does not target the viral infection. Instead, antiviral medications should be used to manage viral infections.
Step 5
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High sugar or high salt concentrations create an environment that inhibits microbial growth. When sugar or salt is added to food, it results in osmosis, causing bacteria and fungi to lose water and experience dehydration, which ultimately leads to their death. This process of preservation is essential in extending the shelf life of food by reducing spoilage and maintaining food safety.
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