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The water-holding frog has an aestivation cycle. It buries itself in sandy ground in a secreted, water-tight mucus cocoon during periods of hot, dry weather. Australian Aboriginals discovered a means to take advantage of this by digging up one of these frogs and squeezing it, causing the frog to empty its bladder. This dilute urine—up to half ...
During aestivation water holding frogs shed several layers of their skin and secrete a water-tight mucus cocoon that is used to line their burrow in order to retain and maintain water more effectively. [5] They also tend to ingest this lining for additional nutrition when required. [9]
These glands secrete mucus and a range of toxins that make frogs slippery to hold and distasteful or poisonous. If the noxious effect is immediate, the predator may cease its action and the frog may escape. If the effect develops more slowly, the predator may learn to avoid that species in future. [186]
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An insect uses its digestive system to extract nutrients and other substances from the food it consumes. [3]Most of this food is ingested in the form of macromolecules and other complex substances (such as proteins, polysaccharides, fats, and nucleic acids) which must be broken down by catabolic reactions into smaller molecules (i.e. amino acids, simple sugars, etc.) before being used by cells ...
This makes the species even more unique, as PLOS One said, because other frogs that skip the egg step typically give birth to froglets, or baby frogs, but these frogs still give birth to tadpoles.
The system consists of branching tubules extending from the alimentary canal that absorbs solutes, water, and wastes from the surrounding hemolymph. The wastes then are released from the organism in the form of solid nitrogenous compounds and calcium oxalate. The system is named after Marcello Malpighi, a seventeenth-century anatomist.
The main role of goblet cells is to secrete mucus in order to protect the mucous membranes where they are found. Goblet cells accomplish this by secreting mucins, large glycoproteins formed mostly by carbohydrates. The gel-like properties of mucins are given by its glycans (bound carbohydrates) attracting relatively large quantities of water. [10]