What role are free radicals believed to play in AD? Briefly explain one other theory of AD.

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Answer 1
Answer:

Answer:

The Role are free radicals believed to play in AD are explained below in details.

Explanation:

There is a growing indication that free radical-produced oxidative loss may perform a function in the pathogenesis of Alzheimer's disease. Free radicals are reactive oxygen composites that may strike and break proteins, lipids, and DNA. ... Antioxidants such as vitamin E display encouragement that they may benefit in managing the disease.


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thank yall

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I think it is going to be C.

Answer:

I think it is A but I'm not sure

Explanation:

Which method provides that most support and ensures the most success in a new exercise program

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Answer:

recording all physical activities in a journal

Explanation:

it is easier for us to keep track of the value and the result of the exercises. With the diary, we can identify if all of the exercises that we completed was the target of all the muscle groups that have the intent and if all the combination of exercise to burn enough calories to our ideal weight.

Can someone help please?

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Answer :

It should be no as papers or banaba peels are not biomedical waste

How much cardiorespiratory endurance is enough?

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Answer:

According to guidelines from the U.S. Department of Health and Human Services (HHS), for general health adults should aim for 150 to 300 minutes of moderate physical activity or 75 to 150 minutes of vigorous-intensity aerobic physical activity each week

Explanation:

Final answer:

Cardiorespiratory endurance requirements vary with age, health goals, and physical condition. The American Heart Association suggests 150 minutes of moderate or 75 minutes of high-intensity aerobic exercise weekly for average adults to maintain good cardiovascular health.

Explanation:

The amount of cardiorespiratory endurance required can vary greatly depending on individual health goals, specific age, and physical condition. However, for the average adult, the American Heart Association recommends at least 150 minutes of moderate-intensity or 75 minutes of high-intensity aerobic exercise per week.

This could include activities like brisk walking, swimming, cycling, or running. This helps improve cardiovascular health, boost lung capacity and in general promote a healthier lifestyle. Always remember that it's important to gradually increase the duration and intensity of your workout sessions to prevent injuries.

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Explain what distinguishes first class levers from second and third class levers.

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Levers are classified into first, second and third class categories based on the different positions of the load, effort and fulcrum.

First class levers :

  • The fulcrum is located inbetween the Effort and the load such as in scissors

Second class levers :

  • The load is inbetween the fulcrum and effort such as in Wheel barrow.

Third class levers :

  • The Effort is inbetween the load and Fulcrum such as in Spade.

Therefore, different classes of levers are based on the position of the fulcrum, load and effort

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First class levers are distinguished by the positioning of the fulcrum in-between the load and the effort, unlike second and third class levers where the load or the effort is placed between the other two components.

The categorization of levers into first, second and third class is based on the relative positions of the fulcrum, the load, and the effort. In a first class lever, the fulcrum is between the load and the effort. This is the design of a see-saw, where the fulcrum (the pivot point) is in the middle, and the load and the effort are at the ends. Examples include scissors, pliers, and a crowbar.

On the other hand, in a second class lever, the load is between the effort and the fulcrum (e.g., wheelbarrow), and in a third class lever, the effort is between the load and the fulcrum (e.g., a pair of tweezers).

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Which type of fat may help you lower the risk of heart disease

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Unsaturated fats - eaten in moderate amounts may lower your risk of heart disease.

Answer:

Monounsaturated and polyunsaturated fats