Answer:
A. loss of sensation to pressure and touch
Explanation:
Posterior column-medial lemniscus pathway also known as the dorsal column–medial lemniscus pathway (DMLP) is a pathway involved in recognition of sensory simulations and is found in central nervous system.
It is involved in conveying different sensations like like touch and vibration from skin and joints. Therefore, it can be said that the pathway plays significant role in perception of sensory information from different parts of the body. If any damage occurs to the pathway it can result in loss of sense of touch and vibration which is ultimately a lack of ability of a person to sense a touch or pressure in the body.
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Your answer would be 0 to 4 percent.
i believe the answer is d. hope it helps
It will be cooler if you close to a body of water
When the bread and butter is in mouth, mechanical digestion starts. The size of the food gets reduced and it mixes with saliva for easy swallowing. The salivary amylase in saliva begins the digestion of starch in the bread. This is the start of chemical digestion. When the undigested bread and butter reached the stomach, lower esophageal sphincter relaxes and allow the chewed food to enter. The gastric secretions containing HCl, acts on the undigested food to produce chime. HCl kill the microorganism on the food and also denatures the protein and later attacked by digestive enzyme pepsin. Pepsin breakdown protein in the bread, butter . Later on gastric lipase begins to digest fat present in butter. Digestion of the starch in bread does not occur in the stomach because the salivary amylase that began chemical digestion in mouth became inactive in the presence of HCl. Further the chime enters the small intestine where bile secreted by the gall bladder emulsifies the fat and break into small globule which helps in fat absorption.
