Blog

Week 1 AssessmentThis assessment has multiple pages; make sure that you answer all seven questions before submitting. This assessment will be rolled into the Chapter Quiz total for the semester.

Important NotesRemember that all questions are to be answered by you, alone, with no assistance from outside individuals or programs. Any responses that seem generated by artificial intelligence or otherwise not written by you will engender the consequences for academic dishonesty. Don’t risk course failure now, at the very end!This exam has multiple pages. Make sure you answer all eight questions. 

Which one of these four quotes about writing is closest to your own views about it? Why? Explain your thoughts in a brief paragraph: https://img.picturequotes.com/2/6/5324/5324.webp https://img.picturequotes.com/2/420/419230/419230.webp https://img.picturequotes.com/2/58/57249/57249.webp https://img.picturequotes.com/2/396/395519/395519.webp

There are no proctored exams for this course.

This course is completely asynchronous.

Which part of a chicken is primarily type IIB skeletal muscle fibers? Mark all that apply.

Which type of skeletal muscle fibers are typically recruited only when bursts of speed or extra strength are needed?

Skeletal muscles are a mosaic of the type I, type IIA, and type IIB fibers.

In muscle physiology, the anaerobic pathway typically runs out of fuel in less than a minute.

In living muscle, when myoglobin is oxidized (Fe2+ converts to Fe3+) a state called metmyoglobin, an enzyme reduces the cation back to Fe3+. Because the animal is alive, the levels of metmyoglobin are low at any given time. When a piece of beef sits in the refrigerator, the oxidation occurs but since the muscle is dead, the enzymatic reduction does not occur. After a few days, the levels of metmyoglobin increase. The color of the meat changes from red to: