The anatomy of a classic neuron is rather simple. A classic neuron comprises of a body and a tail. The body has a nucleus with arms protruding outwards, these are called dendrites. Dendrites are the postsynaptic neurons for synaptic communication, they receive neurotransmitters from the presynaptic neurons. A presynaptic neuron is called the axon terminal, it is located at the end of the tail or axon of a classic neuron. The axon terminal has vesicles that exocytose neurotransmitters that transport through synaptic channels and move towards the postsynaptic neuron, this usually is caused by an action potential. The axon, where the axon terminal resides, is a long tail extending from the body of the neuron. The axon is covered by several sheaths called myelin sheaths, these myelin sheaths help insulate the axon and conduct action potential. Within the myelin sheaths are Shwann cells which help produce myelin. This is only a classic neuron, there are many other specific types of neurons within the body, but three main neurons are sensory neurons, motor neurons, and interneurons. Sensory neurons are afferent neurons; neurons that send signals to the brain. These neurons are part of the peripheral nervous system, they sense the internal and external conditions of the organism. Unlike sensory neurons, motor neurons are part of the central nervous system. Motor neurons are efferent neurons, they carry signals from brain to tissues, organs, and organ systems. The only similarity between motor and sensory neurons is they both...
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...only used a small amount of cocoa. Further experiments that used a higher concentration of cocoa could show stronger evidence of whether cocoa increase or decreases reaction rate. Also, other than cocoa, sugar should be one variable to continue research because the white chocolate group showed a decrease in reaction rate which could be from the high amounts of sugar in the chocolate.
There are a couple of ways to improve for future experiments. One way to improve the experiment would be to use chocolate with a higher concentration of cocoa, but with the same types and quantities of ingredients in the control. Also, making sure the subjects did not consume any other foods and all had the same physical conditions could help improve the experiment. A last improvement to make would be to use a larger pool of subjects and to have a larger variety of reaction rate tests.
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