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1) Tamar, a 78-year-old lady, presented with the symptoms of aphasia (trouble in communication) and social withdrawal due to long-term memory loss.  Which one of the following brain regions (A to E) is associated with these findings? Write the corresponding letter to indicate the region. [D] 2) Identify the structure (A to E) where incoming stimuli can be ‘triaged’ to other regions of the cerebrum so that your brain won’t be overwhelmed all the time. [B]    

Select the incorrect statement related to sarcomere structure and function.

Using the figure above and write down with a corresponding alphabet for 1) to 3). 1) Identify the structure that is the unit of contraction. [C] 2) Identify the structure that involves troponin and tropomyosin proteins. [D] 3) Identify the structure that has heads to attach to the thin filament. [B] 4) Write the name of the ions that are required to form a cross-bridge formation between the two filaments. [calcium]

We’ve talked about homeostasis in class with multiple examples. 1) What are the four components of homeostasis? List them down here and explain what each means.  2) Choose your example (except thermoregulation) and explain what it is and how it works in our body. 

For an action potential to be generated, a minimum membrane voltage (-55mV) referred to as the ________, must be reached.

When you eat or drink spicy food or soup, you experience pain in your mouth and sweat. Explain how pain receptors are activated by their location adjacent to what other receptors, in this case. 

The arrival of an action potential at an axon terminal at the neuromuscular junction (NMJ) ultimately results in the release of a neurotransmitter called [acetylcholine] to activate [sarcolemma], the plasma membrane of the muscle fiber.  

True or false: The axon of a neuron can only communicate with other neuronal cells.

Starch in food is broken down by salivary and pancreatic amylase.

Saliva contains the hydrolytic enzyme, salivary amylase, which initiates the breakdown of the polysaccharide ________ into the disaccharide, maltose.