Myoglobin has a very high affinity for oxygen, meaning it binds it very strongly. At very low oxygen concentrations in the cell, myoglobin releases its oxygen, despite the high affinity, simply because there are too few oxygen molecules around to rebind to the myoglobin when they are released naturally from the myoglobin (which usually occurs anyway).
Once the oxygen concentration increases again, returning to normal, oxygen molecules will collide with myoglobin. The myoglobin, with its high oxygen affinity, will strongly bind any oxygen that meets it, replenishing myoglobin's oxygen storage very quickly.
As myoglobin's affinity for oxygen is stronger the haemoglobin's, it will 'steal' oxygen from haemoglobin in the blood very easily, replacing its bound oxygen.
This binding system serves to release oxygen when it is needed if blood oxygen levels are reduced (due to high levels of exercise), but replenishes the supply when oxygen levels begin to rise again.
A penguin is a flightless bird it use lungs for in take of Oxygen in its body.
No, bacteria or insects that eat plants use oxygen and the dead plants, which contain carbon, release carbon not oxygen.
The way in which insects and fish breathe differs in the process in which each receives oxygen. Insects use a tracheal system to receive oxygen and fish use their gills to filter oxygen out of the water.
During the process of photosynthesis release oxygen and animals (we) inhale oxygen and release carbondioxide. This is how plants and animals depend on each other by symbiosys. Hope that helps...
fishes take in water and remove oxygen from it.....thats how they breathe....
Penguins use their lungs to breath.
Muscles receive their supply of oxygen the same as every other cell in your body does, via the capillary blood vessels. They do have their own form of hemoglobin, called myoglobin, which can trap and store excess oxygen for future use but that is relatively short lived.
Ferrous sulfate in food is a type of iron and when ingested it helps your hemoglobin carries oxygen through your blood to tissues and organs, it also helps your muscles to store oxygen through myoglobin carrying ferrous sulfare.Please see related link below.
If you are referring to the difference between breast meat and the rest of the turkey, white meat results from WELL-RESTED muscles. Turkeys do not fly, so they do not need to use the breast muscles. Dark meat results from myoglobin, a subunit of hemoglobin. Myoglobin stores Oxygen for quick use in muscles. The darker the meat, the more myoglobin it had contained. The more myoglobin, the more those muscles were used by the bird. Myoglobin has no negative health effects on humans. However, many people prefer one type of meat (white or dark) over the other kind. Either one is safe to consume.
Oxygen rich, slow muscles are iron-laden red-pigmented myoglobin supplied and therefore dark meat. Legs and thighs are dark meat on a chicken because it uses its legs 95 percent of the time. Fast-contraction muscle fibres' like the breast don't require as much oxygen, therefore lack myoglobin. These use glycogen (a carbohydrate) for fuel. In the absence of myoglobin, the muscles are "white". Chicken breast is white meat. Everything else is dark meat.
red/gray mollted
You would get dehydrate which can be fatal.
Humidified helium replaced oxygen to prevent further erosion
oxygen :)
In a dry environment, the purpose of adding water to the oxygen concentrator is to moisturize the oxygen. Usually, we can add water or no water to the oxygensolve oxygen concentrator, this will not affect the use of the oxygen concentrator. It still needs to be confirmed with the store.
Don't store them without the caps.Don't use oil anywhere around them - pure oxygen in contact with oil is hypergolic. Don't get them close to an open flame. Do not drop them whatever you do. Store them away from flammable gases.
They use a 'gas exchange system' - usually chemicals that split the carbon dioxide molecules into atoms of oxygen and carbon. The oxygen is recycled back into the air in the submarine, and the carbon is retained for disposal.