Answer:
1. What modes of exercise are appropriate for this athlete?
Plyometric activity, based on a quick transition from eccentric to concentric muscle actions will help recover the power that the quadriceps are able to produce, increasing the rate of force production.
the athlete should complete weightlifting movements to overloading and improve the stretch-shortening cycle (SSC) to build impulse amplitude per step of the sprint.
2. What tests should be performed to determine the athlete's readiness for upper body plyometrics?
Successfully performing five clap push-ups in a row will be necessary to check readiness for upper body plyometric training. Upper and lower body resistance training can also be used.
3. Describe all appropriate design variables and provide the rationale for the choices.
Intensity should be gradual from low to medium-high (gradually from a 2-pound [~1 kg] medicine ball throw to a 6-pound [~3 kg] medicine ball throw);
It should be done at least two times per week; four weeks
4. What resistance training exercises may assist the athlete in reaching her goal?
Rest time in between exercises should be on a five to one work time ratio (i.e., 5:1 rest-to-work ratio).
Air moves into the lungs when the air pressure in the lungs is lower than the air pressure outside of the lungs. This occurs when the muscels of the diaphragm contract.
You can see this by breathing in and out deeply. When you breath in you can feel your chest being pushed up and out by your diaphragm. The reason the pressure in the chest is lower is that when you breathe in you are increasing the volume of your chest. As there is the same amount of air in your chest the pressure decreases.
The answer is :
<span>Some of the energy is stored in the plant's tissues and the rest is released as heat energy.
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Answer:
Bread Flavored syrup (contains water, high sugar concentration, flavors, e.g., used to flavor coffee and drinks)
Explanation:
Food spoilage refers to a situation in which food is no longer fit for consumption due to the action of certain microorganisms on the food. Hence, microorganisms cause the spoilage of food and beverages.
The rate of action of microorganisms on different beverages depends mostly on the content of the beverages.
Yeasts are often responsible for the spoilage of beverages with high sugar content and these tend to spoil faster than other beverages.
Answer:
The large intestine eliminates solid wastes that remain after the digestion of food. The liver breaks down excess amino acids and toxins in the blood.
Explanation: