Topic Area: Nervous System - Resting Membrane Potential 1. Explain the resting membrane potential by discussing: What function does Na+/K+ ATPase membrane pumps play in the membrane potential?

2. Describe the mechanism for the propagation of an action potential: your answer should include all the phases, ions, and type of ion channels involved in each phase, direction of movement of ions, and which refractory period occurs during which phase.

The phlogiston theory in the 17th century attempted to explain burning. the theory stated that combustable objects contained a material called phlogiston, a substance without mass, color, odor, etc. after objects burned, the objects were dephlogistonated and were then in their true form. the phlogiston theory was accepted until the 18th century, when lavoisier proved that combustion requires a gas that has mass. phlogiston is considered a) to be scientific knowledge b) not to be scientific knowledge c) to be proven by scientific method d) to be accepted in the modern scientific community

Which of the following describes a negative feedback loop? when the heart rate is too high, the body sends hormones that continually increase the heart rate higher. when a pregnant woman is in labor, the body sends hormones that increase the intensity of contractions, which then increases the secretion of the same hormones. when blood sugar is too low, the body sends hormones that raise blood sugar until it reaches a typical level and hormone secretion slows. when a person is jogging, the body sends hormones that continually decrease the rate of oxygen supply to the legs.

To store strawberries in sugar syrup, lucy placed them in a jar and covered them with sugar but did not add any water. do you think syrup will be formed? justify. a. no. since water is not added, there cannot be any syrup formation. b. no. the higher concentration of sugar on the outside will cause the water from the sugar to diffuse in the strawberry cells causing them to swell without formation of any syrup. c. yes. the higher concentration of sugar on the outside will cause the water from the strawberry to diffuse out resulting in syrup formation. d. yes. the sugar will melt over time and form the syrup.