Cardiac
Contraction of the ventricles
Location of gas exchange in the lungs
What are alveoli
Contains the olfactory and auditory cortexes
What is the temporal lobe
The body’s response that reverses or negates the original stimulus. Examples include most of our hormone regulation.
What is a negative feedback loop
Type of glial cell that helps to maintain the blood brain barrier
What are astrocytes
Amount of blood pumped from the heart in one minute
Protein on red blood cells that carry oxygen to the tissues
What is hemoglobin
This helps the brain to “float” and diffuses gasses, nutrients and wastes
What is cerebrospinal fluid.
Special type of bond between polar molecules. Bonds water molecules together.
What are hydrogen bonds
Represents ventricular repolarization on an EKG
What is the T wave
Type of cell that makes surfactant in the lungs
Contains the motor and premotor areas of the brain and is responsible for decision making and problem solving
What is the frontal lobe
Keeps pH changes small to try and maintain homeostasis
What is a buffer
Type of receptor that responds to changes in carbon dioxide, oxygen or pH levels
What are chemoreceptors
Located in ventricular walls and spreads the action potential out so that the ventricles contract
What are purkinje fibers
Type of lymphocyte that is part of the innate immune system. Directly attack foreign cells.
What is a natural killer cell
This ion is primarily responsible for depolarization during an action potential
What is sodium
A bond is created when an atom gives up an electron to another atom forming a bond
What is an ionic bond
Released by alpha cells when blood glucose is low
Prevents backflow into the left atrium during systole
What is the mitral valve
Signals B cells and cytotoxic T cells and helps activate them
What are helper T cells
A neurotransmitter that is used in a cholinergic synapse especially in skeletal muscle
A process by which water molecules move through a semipermeable membrane to equalize the concentration in a solution
What is osmosis
In order to get a full flavor experience when we eat food three things must be present.
What are taste, smell and texture of food