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Nelson Science Perspectives 10
Section 3-2: Stem Cells and Cellular Differentiation
Nelson Science Perspectives 10
1st Edition
Christy C. Hayhoe, Doug Hayhoe, Jeff Major, Maurice DiGiuseppe
ISBN: 9780176355289
Textbook solutions
Chapter 1: Living and Working with Science
Page 11: Try This
Page 13: Try This
Page 23: What Do You Already Know?
Chapter 2: Cells, Cell Division, and Cell Specialization
Section 2-1: Plant and Animal Cells
Section 2-3: The Importance of Cell Division
Section 2-5: The Cell Cycle
Section 2-7: Cell Division Going Wrong: Cancer
Section 2-9: Specialized Cells
Page 64: Review
Page 66: Self-Quiz
Chapter 3: Animal Systems
Section 3-1: The Hierarchy of Structure in Animals
Section 3-2: Stem Cells and Cellular Differentiation
Section 3-4: The Circulatory System
Section 3-6: The Respiratory System
Section 3-7: Organ Transplantation
Section 3-8: The Musculoskeletal System
Section 3-10: The Nervous System
Section 3-11: Interactions of Systems
Page 116: Review
Page 118: Self-Quiz
Chapter 4: Plant Systems
Section 4-1: Systems in Plants
Section 4-2: Plant Tissue Systems
Section 4-4: Tissues Working Together
Section 4-6: Plant Growth
Page 150: Review
Page 152: Self-Quiz
Page 159: Unit Review
Page 164: Self-Quiz
Chapter 5: Chemicals and Their Properties
Section 5-1: Properties and Changes
Section 5-3: Hazardous Products and Workplace Safety
Section 5-4: Patterns and the Periodic Table
Section 5-5: Atoms and Ions
Section 5-6: Ionic Compounds
Section 5-7: Names and Formulas of Ionic Compounds
Section 5-9: Polyatomic Ions
Section 5-10: Molecules and Covalent Bonding
Page 216: Review
Page 218: Self-Quiz
Page 191: Try This
Page 191: Check Your Understanding
Chapter 6: Chemicals and Their Reactions
Section 6-1: Describing Chemical Reactions
Section 6-3: Conserving Mass in Chemical Reactions
Section 6-4: Information in Chemical Equations
Section 6-5: Types of Chemical Reactions: Synthesis and Decomposition
Section 6-6: Types of Chemical Reactions: Single and Double Displacement
Section 6-9: Types of Chemical Reactions: Combustion
Section 6-10: Corrosion
Page 258: Review
Page 260: Self-Quiz
Page 232: Try This
Page 232: Check Your Understanding
Chapter 7: Acids and Bases
Section 7-2: Properties, Names, and Formulas
Section 7-3: The pH Scale
Section 7-5: Neutralization Reactions
Section 7-7: Explore an Issue Critically
Page 294: Review
Page 296: Self-Quiz
Page 303: Unit Review
Page 309: Self-Quiz
Page 280: Try This
Page 281: Check Your Understanding
Chapter 8: Earth’s Climate System and Natural Change
Section 8-1: Weather and Climate
Section 8-2: Classifying Climate
Section 8-3: The Sun Powers Earth’s Climate System
Section 8-4: Components of Earth’s Climate System
Section 8-6: The Greenhouse Effect
Section 8-8: Energy Transfer within the Climate System: Air and Ocean Circulation
Section 8-9: Long-Term and Short-Term Changes
Section 8-10: Feedback Loops and Climate
Section 8-11: Studying Clues to Past Climates
Page 364: Review
Page 367: Self-Quiz
Chapter 9: Earth’s Climate: Out of Balance
Section 9-1: Evidence of a Changing Climate
Section 9-4: Greenhouse Gases: Changing the Climate
Section 9-5: Canadian Emission of Greenhouse Gases
Section 9-6: Computer Modelling: Evidence that Human Activity is Causing Current Changes
Page 398: Review
Page 400: Self-Quiz
Page 375: Try This
Page 378: Check Your Understanding
Chapter 10: Assessing and Responding to Climate Change
Section 10-1: Climate Models and Clean Energy
Section 10-2: Global Impacts of Climate Change
Section 10-3: Impacts of Climate Change on Ontario
Section 10-4: Taking Action to Limit Climate Change
Section 10-5: What Can Individuals Do?
Page 438: Review
Page 440: Self-Quiz
Page 446: Unit Review
Page 453: Self-Quiz
Chapter 11: The Production and Reflection of Light
Section 11-1: What is Light?
Section 11-2: How is Light Produced?
Section 11-3: The Laser?A Special Type of Light
Section 11-4: The Ray Model of Light
Section 11-6: The Laws of Reflection
Section 11-7: Images in Plane Mirrors
Section 11-9: Images in Curved Mirrors
Page 506: Review
Page 509: Self-Quiz
Page 486: Check Your Understanding
Page 486: Try This
Chapter 12: The Refraction of Light
Section 12-1: What is Refraction?
Section 12-4: The Index of Refraction
Section 12-5: Total Internal Reflection
Section 12-7: Phenomena Related to Refraction
Page 542: Review
Page 545: Self-Quiz
Chapter 13: Lenses and Optical Devices
Section 13-1: Writing a Critical Analysis
Section 13-3: Images in Lenses
Section 13-4: The Lens Equations
Section 13-5: Lens Applications
Section 13-6: The Human Eye
Page 582: Review
Page 584: Self-Quiz
Page 590: Unit Review
Page 596: Self-Quiz
All Solutions
Section 3-2: Stem Cells and Cellular Differentiation
Exercise 1
Step 1
1 of 2
The digestive tract is composed of the mouth that becomes the inlet of food. Digestion of carbohydrates start in the mouth. The chewed food is then swallowed. It travels through the esophagus to the stomach. Food specially proteins are digested in the stomach. The partially digested food is passed to the small intestines. Carbohydrates are digested in the small intestines. At the end of the small intestines, the digested food is absorbed into the blood stream while the undigested matter is pushed in to the large intestines. Large intestines reabsorb excess water from the undigested matter as it travels to the anus. The undigested matter is defecated out as stool via the anus.
Result
2 of 2
The digestive tract is composed of the mouth, esophagus, stomach, small intestine, large intestines and anus.
Exercise 2
Step 1
1 of 2
Food is consumed by living organisms to give them energy to carry out their day to day activities. This food can only become useful if it is converted to a form where it can easily be absorbed by the blood. Digestion of food is necessary to break it down to a form that can be absorbed by the blood to give energy to the living being.
Result
2 of 2
Digestion of food is necessary to break it down to a form that can be absorbed by the blood to give energy to the living being.
Exercise 3
Step 1
1 of 2
Enzymes present in the saliva of the mouth and the small intestines aid in the digestion of carbohydrates, while gastric juices in the stomach digest proteins. Fats in food are digested by enzymes supplied by liver called bile. Mucus is added in different parts of the digestive tracts to ease the mobility of food via the tract.
Result
2 of 2
Enzymes for digestion of carbohydrates, proteins and fats and mucus for moving the food along the tract is added to the food in different parts of the tract.
Exercise 4
Result
1 of 1
Smooth muscle tissues are responsible for pushing the food along the digestive tract.
Exercise 5
Step 1
1 of 2
Consuming contaminated food or food that has gone bad can cause the digestive tract to react. This reaction is an effort to expel the toxins from the body either via the mouth as vomit or via the anus as diarrhea. Some toxins cause the large intestines to malfunction and temporarily loose their ability to reabsorb water from undigested matter resulting in loose stools. Diarrhea can therefore immediately cause weakness and dizziness to the its patient because water leaving the body with stools is also rich in minerals and its waste causes an ionic imbalance in the body.
Result
2 of 2
Consuming contaminated food or food that has gone bad can cause the digestive tract to react. This reaction is an effort to expel the toxins from the body either via the mouth as vomit or via the anus as diarrhea.
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