to close his or her eyes. The other partner passively maves the partnét\'s ar po
ID: 3515419 • Letter: T
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to close his or her eyes. The other partner passively maves the partnét's ar position and asks the person to hold it there momentarily. Once the partner has moved the extremity back to a position of r that the arm had been placed in by the other partner Discussion can then follow about the value of proprioception and intact kinesthesia DISCUSSION QUESTIONS 1. Think about muscl e fiber types in discussing the following: Why is the breast meat of a domestic chicken pheasant or duck? Along the same lines, why is the leg meat of white as opposed to the breast meat of a domestic fowl (chicken and turkeys) dark? 2. What do you think would be the major fiber composition in each of the following muscles, based on their primary function as primarily tonic or phasic: 1) back extensors 3) soleus; and 2) biceps brachii; 4) finger flexors? 3. What is the overall organization of the nervous system, both anatomically and physiologically? 4. How does the nervous system send signals, utilizing the following physiological processes in order to transduce and communicate a signal: action potential, receptor potential, threshold, excitatory and inhibitory postsynaptic potential, summation? 5. What is motor control? What is the dynamic nature of the systems involved in motor control? 6. What are some of the factors that determine force production in the muscle? 7. What are some of the factors that determine velocity production in the muscle? 8. How does the tension in the active and passive components contribute to force generation in the muscle? (20]Explanation / Answer
1. Breast meat of domestic chicken is white as compared to the breast meat of pheasant and duck because of the low content of myoglobin in the meat of domestic chicken. The usage of these muscles is particularly low and they are reffered to as white fibres which appear translucent. Birds that travel over large distances have more dark muscle fibres so as to enable them to traverse long distances. This includes ducks and pheasants. So, when cooked, the myoglobin breaks down imparting brown colour to the meat.
Leg muscles of domestic fowl are used continuously. Peratining to this, the myoglobin content is also high. This imparts darker colour to the meat. Since,breast muscles are well rested and are not used much, hence they are light in colour. Moreover, the leg meat is made up of much more muscle fibres as compared to breast, so oxygen uptake amd myoglobin content is higher. They are made up of Type 1 skeletal muscle and are fit for long term endurance.
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