M'yazi is one of the main storage areas of the body. The stench is based on fabric, the fibers of which ripple under the influx of nerve impulses, which allows the body to crumble and sink into the middle.
The pulps grow on the skin of our body. And let’s face it, we don’t know about the smell, it still stinks. It’s enough, for example, to go to the gym or do aerobics for the first time - the next day you’ll start to feel sick, and you’ll never have guessed about it.
The stench is as strong as a ruin. When you become calm, your muscles may require energy to keep you in good shape. This is necessary so that the singer can respond to the nervous impulse with her own hand, and does not waste an hour on preparation.
To understand how the flesh is soaked, we need to understand the basics, repeat the classification and look into the library.
Zagalni understand
Based on their composition and reaction, meat fibers are divided into:
- cross-smooth;
- smooth.
Skeletal flesh consists of many tubular parts of the structure, the number of nuclei in one tissue can number hundreds. The smell is formed from fleshy tissue, which is attached to various parts of the cartilage skeleton. The shortness of transversely dark meats is hidden by the hands of people.
Different types of forms
How are meats treated? The photos presented in our article will help us communicate.
Skeletal meat is one of the main storage areas of the musculoskeletal system. The smell allows you to relax and preserve moisture, as well as influence the processes of breathing, vocalization and other functions.
There are over 600 meats in the human body. In a hundred-year-old woman, herbal fat becomes 40% of her body mass. The pulps are classified according to their shape and form:
- spindle-like products;
- thin plates.
Classification of milder infections
The division of skeletal meats into groups is based on the location of their significance in the activity of various organs of the body. Main groups:
Head muscles:
- mimetic - effects when laughing, making and making various grimaces, ensuring the destruction of the storage parts of the individual;
- chewers - accommodate changes in the position of the slit-facial area;
- more meat from the internal organs of the head (palm, tongue, eyes, middle ear).
Groups of skeletal cervical meats:
- surface - bury the abducted and around the arms of the head;
- middle - create the lower wall of the oral cavity and press the mouth down the cleft, and the laryngeal cartilages;
- Deep movements and turns of the head create the elevation of the first and second ribs.
The meats, the photos of which you see here, are considered to be tububs and are divided into meat bundles of the next branches:
- chest - to move the upper part of the torso and arms, and also accommodates changes in the position of the ribs during breathing;
- abdominal cavity - gives a flow of blood behind the veins, affects changes in the position of the chest during breathing, affects the functioning of the intestines, and soothes a damaged tuba;
- dorsal – creates the roc system of the upper ends.
Music endings:
- the upper ones - folded from the fleshy tissues of the shoulder girdle and the strong upper end, help to roll the hand at the shoulder girdle and fold the wrists and fingers;
- lower ones - play the main role when people are overexposed in space, they are divided into the muscles of the pelvic girdle and the entire part.
Budova skeletal meat
The same structure has a great dowel of the dovgastor of the VID 10 to 100 microns, Dovzhini columns 1 up to 12 cm. Fiber (micalbrili) Buvayati - Actinovi, Tom - Miozinovi.
The first ones are composed of proteins, which have a fibrillary structure. It's called actin. These fibers are composed of different types of myosin. The stench appears over the course of an hour, due to the need to decompose the ATP molecule, which results in a rapid change in liquidity.
Myosin in smooth meat cells is present in a dispersed state, although the protein is high in volume, which, in turn, is rich in dry thinning.
Budova skeletal meat is similar to the plexus of fibers rope or rich veins. On top there is a thin cover made of a fine fabric called epimysium. From the inner surface, into the flesh, thin layers of smooth fabric go into the flesh, creating partitions. The stench is “burnt” around tufts of meat tissue, which can cause up to 100 fibrils in the skin. They are even better suited for men's toilets.
The blood and nerves of the skeletal flesh penetrate through the blood vessels. The arterial vein passes along the perimysium - this is the tissue that covers the bundles of meat fibers. Arterial and venous capillaries are re-rotated according to instructions.
Development process
Skeletal tissues develop from mesoderm. Somitis are created on the side of the nerve groove. After an hour, miotomi can be seen in them. Their cells, budding forms of the spindle, evolve in my region as they divide. Some of them progress, and others are lost without change and create myosatelitocytes.
An insignificant part of the myoblasts, when the poles form contact with each other, further in the contact zone the plasmalems disintegrate. Zavdyaki zlittyu klitin are created simplasti. Before them, undifferentiated young meat cells migrate, which are located in the same area as the myosymplast of the basement membrane.
Functions of skeletal meats
This musculature is the basis of the musculoskeletal apparatus. If she is strong, it is easier to maintain the body in the required position, and the risk of stooping and scoliosis is reduced to a minimum. We all know about the benefits of taking up sports, so let’s look at the role that muscles play in them.
The short-lived tissue of the bone tissue is formed in the human body without performing various functions that are necessary for the proper development of the body and the interaction of its adjacent parts one by one.
You can configure the following functions:
- create looseness of the body;
- conserve thermal energy created in the middle of the body;
- accommodate displacement and vertical morningness in the open space;
- hide the speed of wild adventures and assist with forging;
- form facial expressions;
- hide the vibration of heat.
Constant support
If the meat tissue is at rest, it will always lose a slight tension, which is called meat tone. It is created through insignificant impulse frequencies that occur in the muscle of the spinal cord. Our activity is influenced by signals that penetrate from the head to the spinal motor neurons. The tone of the meats also lies in their fire camp:
- stretching;
- level of consistency of meat cases;
- rich in blood;
- proper water and salt balance.
People have the ability to regulate the level of consumption of meats. As a result of difficult physical stress or strong emotional and nervous stress, the tone of the muscles inadvertently increases.
Shortening of skeletal meats and their varieties
This function is the main one. Anyway, given the simplicity, what is created can be divided into a number of types.
Types of short-lived meats:
- isotonic - shortening the meat tissue without changing the meat fibers;
- Isometric - during the reaction, the fiber shortens, and much of its energy is lost;
- Auxotonic - the process of shortening the meat tissue, where the final tension of the meat is changed.
Let's look at this process in the report
The kidney sends impulses through a system of neurons, which reach the motor neuron, which contacts the meat bundle. Next, the referent neuron is innervated from the synoptic bulb, and the neurotransmitter is visible. It connects with receptors on the sarcolemma of the meat fiber and opens the sodium channel, which leads to depolarization of the membrane that is activated. With sufficient potency, the neurotransmitter stimulates the vibration of calcium ions. Then it connects with troponin and stimulates its shortening. That, with its black, attracts tropomeasesin, allowing actin to combine with myosin.
Next, the process of binding the actin filament to the myosin filament begins, which results in a shortening of the bone tissue. The process of squeezing the transversely dark fleshy tufts will be illustrated using a schematic illustration.
The principle of robotic skeletal meats
The interaction of a large number of meat bundles is combined with different hands of the tuba.
The work of skeletal muscles can be achieved in the following ways:
- synergies work in one direction;
- Antagonistic thoughts are used to create tension in the bloodstream.
The antagonistic action of meats is one of the main factors in the activity of the musculoskeletal system. During any activity, the robot turns on both meat fibers, which act on their own and their antagonisms. The stench smells antidote and gives the roc specificity and grace.
The transversely dark skeletal meat, when poured onto the dry soil, is crushed into a folding robot. Its character is determined by the rotation of the axis of the joint and the vertical positions of the meat.
The functions of skeletal muscles are not sufficiently clarified and are often not discussed. For example, the fascicles are more important than the skeletal brushes.
Work of meats on the clinic area
The action of skeletal muscles is driven by the synthesis of two proteins: actin and myosin. These warehouses are likely to change over and over again.
For the effective efficiency of meat tissue, it is necessary to waste the energy stored in the chemical bonds of organic compounds. The breakdown and oxidation of such speech occurs in meats. Here the air is always present, and energy is visible, 33% of which is spent on the productivity of the meat tissue, and 67% is transferred to other tissues and is spent maintaining a constant temperature. Ila.
Ailments of the skeletal muscles
Most often, the recovery from the norm in the functioning of the muscles is associated with the pathological development of various parts of the nervous system.
The widest range of pathologies of carpal ulcers:
- Meat vessels - disruption of the electrolyte balance in the postpartum region, which causes loss of meat and nerve fibers, as well as a change in the osmotic pressure in them, especially its displacement.
- Hypocalcic tetany is a transient tetanic shortening of skeletal muscles that occurs when the post-acute Ca2+ concentration drops to approximately 40% of the normal level.
- is characterized by progressive degeneration of skeletal muscle fibers and myocardium, and leads to muscle failure, which can lead to death through respiratory and cardiac failure.
- Myasthenia is a chronic autoimmune disease in which antibodies are created in the body to the nicotinic ACh receptor.
Relaxation and renewal of skeletal muscles
Proper food, lifestyle and regular exercise will help you become a keeper of healthy and beautiful skeletal muscles. It’s not necessary to take care of it and grow the meat mass. Regular cardio training and yoga are enough.
It is important to remember about the regular intake of essential vitamins and minerals, as well as regular saunas and brooms, which allow you to enrich the meat tissue and blood vessels with sourness.
Systematic relaxing massages promote the elasticity and reproduction of meat bundles. Also, a positive influence on the structure and functioning of skeletal muscles may lead to cryosauna.
Whatever the insignificant ruin may be, it is the result of the work of our brains. They work day and night: they keep us in a vertical position, help us speak. And to heal the heart is a thing, without some kind of life it would be impossible.
M'yazi people
Ikhnya Budova:
- Meat fibers are a storehouse of any kind of meat.
- The skin won't feel like it's on its own.
- The fibers are bound together to form successful tissue into meat bundles.
- Small bunches are collected from a larger stock, which cure the meat-bearing buds and are placed in a soft tissue wrapper.
- In connection with the cerebral cord, there are a lot of nerve fibers in the muscles, which allow signals to be transmitted to the cerebral cord and back, and also maintain muscle tone.
- The constant work of meat requires an active exchange of speech.
- This will take care of the large number of vessels that are in it.
- Carefully scrape between the fibers of the meat tissue to create the tendon.
- This is the passive part of the meat.
- This will help the meat to adhere to the brush.
How to deal with pulp:
- The main function of meat is to shorten it.
- This process takes place under the influence of ATP energy in the presence of water, calcium and magnesium.
- In different meats, shortening manifests itself in different ways.
- The flesh may become chewed, shortened, or lost due to this loss.
- The shortening of the meat fibers may result in its softness.
- Or you can start moving, step by step getting ready to sleep.
- But in any case, the meat begins to shrink under the influence of the nerve impulse that goes from the brain.
Particularly to help the growth of cinnamon mass with rights.
There are different types of actions, for example:
See that groupie
The anatomical shape is divided into the following types:
- Spindle-like.
- Straight.
- Bigheads.
- Draw a geometric shape (for example, diamond-shaped, trapezoid-shaped, square).
Fibers in meats can become damaged:
- Directly.
- Across.
- By stake.
- On an oblique side.
There is also a classification that characterizes the functions of meats:
- Rozginachi and zginachi.
- Dilatators and sphincteri.
- Lead and bring.
- Antagonism and synergy.
- They are straight, they can be lowered and raised.
Groups of meats and their functions
The table below shows groups of people and their functions.
| Group of meats | Functions |
| Ochni (m'yazi oka) | Functions of oral pulps from the apple and periphery. |
| Mimichny | Protect your facial expressions. |
| Zhuvalni | Opening and closing the mouth. Chewing hedgehogs. |
| Chest (chest) | Support the breathing function. They steal the chest. |
| Spini | Keep your back in the correct position. They are credited for the navel of the head and the sheepskin coat. |
| Hearts | Short heart. |
| Cerevnogo pres (abdomen) | The function of internal organs is poor. Place them in the correct position. |
| shii | They stand for all possible headaches. |
| Shoulder girdle | Shoulder Rouch. Raise of hands, their removal and reduction. |
| Hand | Lost hands. Rukh penzlya, in addition - hapannya. |
| Nig (stegna, caviar, gomilki) | All possible ruins:
|
Food and vitamins
For meat mass, the most suitable protein food is:
- Riba.
- Low-fat varieties of meat
- Bobovi.
- Dairy products.
- Eggs.
There are also a number of products that will lighten the digestion of protein or relieve meat pain and promote vitality:
- A pineapple.
- Ginger
- Kava.
- Turmeric.
- Papaya.
- Sweet pepper.
Without enough vitamins, the growth of muscles and their health is difficult:
- Vitamin C. It has an antioxidant effect. Take the role of collagen synthesis.
- Vitamin B6. Take part in all processes of meat growth.
- Vitamin B1. Promotes absorption of carbohydrates.
- Vitamin D. It promotes the absorption of calcium and phosphorus, which are very necessary for meat products.
- Vitamin E. Antioxidant. It shifts the accumulated fat on meats. Advances the degeneration of ulcers.
- Vitamin A. Take your share in the discovery of new meat fibers.
- Vitamin B2. Take part in amino acid metabolism.
- Biotin. Provides energy for the growth of meats.
- Vitamin B12. Take part in the synthesis of amino acids and protein metabolism.
M'yazi is the frame of the human body. And knowledge about their everyday life, functions and food will help to develop so that this frame is fit and healthy.
The skin has the flesh. The stench itself is indicative of the appearance of the “goose skin” that appears when they quickly pass away. These meats are not subject to reasonable control.
Anatomy, physiology and how meats are processed:
Pulses on the back surface of the human body.
Zagalny vyglyad.
1 - chewing meat;
2 - skronevy m'yaz;
3 - posterior petiole of the supracranial meatus;
4 - sternocleidomastoid flesh;
5 - trapezoid-like meat;
6 - delta-like meat;
7 - small round pulp;
8 - great round pulp;
9 - three-headed shoulder meat;
10 - double-headed shoulder;
11 - shoulder area;
12 - promeneviy zginach of the wrist;
14 - tendon muscle;
15 - napіvperetinchasta Misha,
16 - double-headed stegna meat;
17 - Lithuanian meat;
18 - soleus meat;
19 - long and short small milky pulp;
20 - popliteal meat;
21 - spirit-wine-great-milk tract;
22 - great sodnichny meat;
23 - middle sourdish meat;
24 - external oblique abdominal meat;
25 - the widest spiny meat;
26 - yearly meat;
27 - long promeneviy rozginach of the wrist;
28 - brachial-promenevian flesh.
2.1. Budova skeletal meats
1 - Scheme of meat fiber:
a – myofibril
2 - Scheme of the budov myofibril:
a – shell
b - myosin
c – actin
g - place between them
d - nerve fiber
The skin pulp is composed of parallel bundles of transversely dark fleshy fibers. A bundle of skin is covered with obolonka. And all the meat is covered with a thin, semi-tissue membrane, which protects the tender meat tissue. The skin fiber also has a thin membrane, and in the middle there are numerous thin short-lived threads - a large number of nuclei have been formed. Myofibrils, in their own way, are composed of very thin threads of two types - thick (protein molecules of myosin) and thin (protein molecules of actin). Since the stench is created by different types of protein, under a microscope you can see dark and light browns that alternate. The stars and names of the skeletal meat tissue are transversely dark. In humans, skeletal flesh is composed of two types of fibers - red and white. The stench differs in the composition and quantity of myofibril, and the smut differs in the characteristics of its shortening. This is how the white meat fibers are called, they quickly melt, and they quickly melt; Red fibers shorten more quickly, but may be lost from the shortened body for a long time. It is important to consider the functions of meats in different types of fibers. The pulps die for the great robot, which stinks richly in blood vessels, which provide shelter for them with sourness, living waste, and carry out metabolic products of waste. The muscles are attached to the wrists with the help of non-stretchable tendons, which grow from the bones. Make the meat stick at one end to the top, and at the other end to the bottom. With such fastening, the shortening of the flesh will lead to the collapse of the brushes in the corners.
2.2. Main groups of meats
After growing, the meat can be divided into the following large groups: head and neck meats, tubular meats and end meats.
Table 1. M'yazi people
|
Body parts |
Name of meats |
Attachment of meats |
Type of meat tissue |
Robot character |
|
|
Zhuvalni |
One end to the bone of the skull, the other to the slit. |
Transverse-smugasta |
Dovilny |
Rukh Shchelep |
|
|
Mimic individuals |
One end to the skull, the other to the skin |
Transverse-smugasta |
Dovilny |
Mimichnye roukh denouncing |
|
|
Circular m'yaz company |
Attached only to the skin |
Transverse-smugasta |
Dovilny |
Rukh company |
|
|
Tulub |
Potile, dorsal, thoracic, chelonic, diaphragm, intercostal |
To the skeleton's hands |
Transverse-smugasta |
Dovilny |
Tulub support in a vertical position. M'yazi - zginachi and rozginachi. Rukh of the body. Dikhalni roukhi |
|
Kintsivki |
Two-headed and three-headed hand pulp; sore hands; two-headed, four-headed, Lithuanian m'yazi nig: m'yazi foot |
To the skeletal ends and end belts |
Transverse-smugasta |
Dovilny |
Measles and unraveling of hands, legs, so that the flow of endings occurs |
|
Internal organs |
Sercevy m'yaz |
Not attached to the tassels |
Transverse-smugasta |
Mimovilny |
Short heart |
|
The flesh of the walls of the vessels, intestines, schluka, the flesh of the skin, etc. |
Not attached to the tassels |
Mimovilny |
Shortening of the walls of empty internal organs, over-drying of blood, grub |
The flesh of the back, breasts and abdomen is brought to the flesh of the tulub. Cut the superficial back muscles (trapezoid-like, wide) and deep back muscles. The upper flesh of the back will protect the ends of the ends and often the heads; The deep flesh spreads between the ridges and ribs and, when shortened, stretches the ridge and wraps, supporting the vertical position of the body.
The breast tissues are divided into the upper ends, which are attached to the cysts (great and small pectoral tissues, anterior teeth, etc.), which creates the ruff of the upper ends, and the softness of the breasts (large and small breasts) and meat, the anterior tooth is the same), which changes the position of the ribs and thus ensures the act of breathing. The diaphragm is also brought to this group of muscles, which spreads between the thoracic and abdominal sacs. The diaphragm is a diaphragm. When the muscle is shortened, it lowers, its dome flattens (the volume of the chest increases - you inhale), when the muscle relaxes, it rises and swells into a dome shape (the volume of the chest changes there are - there are visible ones). The diaphragm has three openings - for the duct, the aorta and the inferior vein.
The meats of the upper end are divided into the meats of the shoulder girdle and the upper end. The muscles of the shoulder girdle (delto-like) will ensure the rotation of the arm in the area of the shoulder joint and the rotation of the scapula. The muscles of the right upper end of the shoulder replace the muscles of the shoulder (the anterior group of muscles at the shoulder and elbow joints - the double-headed shoulder muscle, etc.); The muscles of the forearm are also divided into two groups (anterior - the back of the hand and fingers, the back - the spine); The flesh of the pencil will protect the different hands of the fingers.
The meats of the lower end are divided into the meats of the pelvis and the meats of the lower end (muscles of the buttocks, buttocks, and feet). To the pelvic ulcers, the ulcerous transverse, great, middle and small sedums are brought. The stench will ensure the removal and release of the hip joint, as well as the preservation of the vertical position of the body. On the stegna there are three groups of meats: the front (the head meat of the stegna and others open the head and bend the stitch), the back (double-headed meat of the stegna and the other ones open the head and bend the stitch) and the inside This is a group of meats that we can summarize to the midline of the body and bend the hip joint. . The legs are also divided into three groups of muscles: front (flex the toes and foot), back (foot, soleus, foot and toes), external (flex and adduct the foot).
The middle of the ulcers can be seen in the superficial, middle (muscles of the genital cyst) and deep groups. From the top, the largest sternocleidomascal muscle stretches back and turns the head to the side. The pulp, spread out from the hyoid cyst, strengthens the lower wall of the mouth and lowers the lower cleft. The pulp, spread below the hyoid cyst, lowers the hyoid cyst and ensures the looseness of the cortical cartilages. The deep muscles of the neck slough or turn the head and raise one or the other ribs, acting like dicholic muscles.
The head meats consist of three groups of meats: chewing, mimetic and additional meats of the internal organs of the head (the soft palate, tongue, eyes, middle ear). The chewing meats give the roc the lower crack. Mimic meats are attached with one end to the skin, the other - to the brush (frontal, cheek, thigh, etc.) or only to the skin (circular meat of the mouth). By passing quickly, they change their appearance, take part in the closed and widened openings of the appearance (eyes, mouth, nose), ensure looseness of the cheeks, lips, nose.
2.3. Work of problems
M'yazi, quickly and straining, vikonovayut robot. It may appear in the displaced body or other parts. This kind of work occurs when making important speeches, walking, running. This is a dynamic robot. When the parts of the body are aligned in the singing position, the position is relaxed, the standing position is preserved, a static work is achieved. The same ideas can create both dynamic and static work. As the pulp quickens, the brushes crumble, moving through them like a vale. The brushes begin to collapse until they reach the fulcrum under the influx of force applied to them. Rukh in any situation will be ensured with at least two meats that act in the prostrate directions. They are called myazi-zginachi and myazi-rozginachi. For example, when the arm is bent, the double-headed muscle of the shoulder shrinks, and the three-headed muscle relaxes. This means that the activation of the two-headed muscle through the central nervous system causes the relaxation of the three-headed muscle. The skeletal flesh is attached on both sides to the corner and, as it quickly disappears, falls off the new arm. Call the muscles that form the bend, - flexory - is located in front, and the spread - extensor - is behind the corner. Only in the knee and ankle joints, the anterior muscles, for example, become bulging, and the rear ones are flexed. The muscles that lie in the middle (laterally) in front of the abductor are the adductors, and those that lie in the middle (medially) in front of the abductor are the adductors. The wrapper vibrates the flesh, spread obliquely or transversely along the vertical axis (pronatorium - wrap in the middle, supinatori - on the outside). A number of groups of meats will take their fate from the present ruler. The pulps that vibrate simultaneously in one place in a given area are called synergists (shoulder, double-headed shoulder); muscles that contribute to the prostagland function (double-headed, tricephalic shoulder) are antagonists. The work of different groups of meats is carried out in a special way: so, when the meats are quickly digested, then the fleshes are relaxed at this time. They “let” nerve impulses flow. One average cycle contains 20 impulses per second. In the skin, for example, it suffers from up to 300 lesions and silent impulses that serve its purpose. The strength of nerve endings is different in different meats. There are very few of them in the meats of the spinal cord, and the nut meats, which produce thin and precise rocs all day long, are rich in the endings of the rocchial nerves. The bark and fluff are unevenly associated with adjacent groups of meats. For example, large plots of measles occupy the roch areas, which control the flesh of the face, hand, lips, foot, and, apparently insignificantly, the flesh of the shoulder, buttock, and buttocks. The size of the surrounding zones of the roc area of the measles is proportional not to the weight of the meat tissue, but to the thinness and foldability of the rocs of the auxiliary organs. The skin has a subordinate nervous system. Some nerves receive pulses from the brain and spinal cord. The stench is caused by shortening of the flesh. Others, coming from the nodes that lie on the sides of the spinal cord, regulate their food intake. The nerve signals that transmit meat and food are involved in the nervous regulation of blood flow in the meat. Enter a single third nervous control.
|
CLASSIFICATION OF POISONS |
VIEW OF VIROBNICHIGO RUKH |
|
zginach |
bends the end, attracting two skeletal elements to each other |
|
rozginach |
straightens the end, stretching two skeletal elements one kind of one |
|
m'yaz, what to bring |
pull the end straight to the later axis of the body |
|
fresh meat |
bring the end to the later axis of the body |
|
protractor |
pull the distal shaft forward |
|
retractor |
pulls the distal end of the end back |
|
turns the whole end or part of it in one of the corners |
3. Age-old changes in the meat system
It’s crazy how our bodies change over the years. That meat system is changing. In an adult human, skeletal muscles become more than 40% of body weight. With age, the intensity of the decrease in muscle mass is more pronounced, and the decrease in body mass is more pronounced. The shape of the muscle changes with the eyelid due to changes in the ligamentous tendon. Zokrema, the dovzhina of the Achilles tendon increases from 3.5-4 cm in young people to 6-9 cm in old people. A progressive increase due to the age of muscle hypotrophy occurs differently in functionally different muscle groups. This process develops significantly due to the change in the diameter of the adjacent meat fibers. Thus, the diameter of the breast meat fiber in young people is 40-45 microns, in 50 years old – 20-25 microns, in 70 years old – 10-20 microns. Morphological studies of various rocks have shown that in the old skeletal meats, in addition to unchanged and compensatory hypertrophied meat fibers, variously atrophied muscles are revealed, and there are signs of fouling damage. the thickness of the transverse darkening and the increase in the number of kernels. Electron microscopic examination reveals a disruption of the architectonics of the interfreezing of mitochondria and elements of the sensory substance. As in other organs, during aging in skeletal tissues, compensatory-persistent functions develop, which manifest themselves in an increase in the area of nuclear membranes, hypertrophy of mitochondria and other organs. In parallel with these changes in the meat fibers, there is destruction in the station of blood capillaries, in order to revive them, in order to indicate a change in the mind of transcapillary exchange, which, in turn, increases the destruction in meat fibers. The process of regeneration of meat elements in an old organism begins much later, and replacement with healthy tissue begins earlier than in a young one.
For a long time it has been discovered that meat, when shortened, draws energy from its structure, collapsing. Then these thoughts were filled with information about metabolic transformations in the process of meat activity. Until now, it is no longer possible to discern the biochemical processes in meat fibers without their existence, the metabolic cycle of strict attachments to the place, and the sequence of transformation in it - to the structural features of the enzyme series.
Due to the manifestation of the specific function of the muscles, the physiological changes in their ultrastructure - degradation of mitochondria, contractures of other myofilaments, rupture of capillaries, local damage to the integrity of T-systems. With intense activity, it is possible to avoid the formation of damaged meat fibers, microblood, or blood. It is extremely important for the development of the age-old optimum of the quick-feeling function to establish the balance between the turnover of these failures, since some failures occur without any trace, and others lead to progressive loss of the specificity of the fabric and material What a sclerosis. The study of the enzymatic activity of meat tissue in ancient times has shown the presence of significant changes that contribute to the preservation of homeostasis in the body.
Fundamentally important is the position about the primary neuronal damage in the old nerve-muscle system, which leads to a weakening of the connection between the nerve and meat cells and leads to senile changes in the skeleton them meats, the least expression in the fibers of the diaphragms, which referred to as the primary regulating influx. forced under the hour of the act of breathing.
With the old complex of nerve mechanisms regulating the activity of motor neurons, switch to lower frequencies. Descriptions of the changes lie in the increasingly progressive damage to the nerve-meat contact, changes in the size of the fragile senile unit, as well as the diameter of the meat fibers. Zocrema, a change in size (but not in a number of roach units) explains why fibrillation potentials are not detected in senile meats. The development of secular changes in the roach unit, which is accompanied by a decrease in the short-lived power of meat fibers, is compensated by reinnervation, which is why its thickness in the roach unit increases with age Yes. Data about changes in the morpho-functional profile of bone tissues in ancient organisms can explain the peculiarities of the tissues’ sensitivity to hypoxia at late stages of ontogenesis. An adaptation to this factor develops, which is reflected in less blood flow necessary to maintain the current efficiency.
The changes in the nerve-muscle system are associated with characteristic damage at all levels: from the meat fiber to the nerve cells of the largest branches of the central nervous system. The stench is due to metabolic disorders that accumulate in the body, and is associated with a complex system that regulates functions. In old age, the nerve-muscle apparatus continues to adapt under the influence of physical training. Age-related changes in the cardiovascular and nervous systems, and the musculoskeletal system lead to various pain sensations, physical weakness, mental fatigue, and increased motor skills. Over the centuries, flesh loses its decorum and atrophies.
Visnovok
M'yazi is an active part of the roc apparatus. These are possible: all the different types of arms between the arms of the skeleton (tube, head, ends), movement of the human body in space (walking, running, haircuts, wrapping, etc.), fixation of body parts in different positions , protecting the vertical position of the body.
In addition to the help of meats, the mechanisms of breathing, chewing, knitting, eating, meats influence the functions of internal organs, promote the flow of blood and lymph, take part in the exchange of fluids, and promote heat exchange. іні. In addition, meats are one of the most important analyzers that sense the position of the human body in space and the interfreezing of its parts.
The human meat device is absolutely unique.
The meatus system is the largest organ system in the human body.
List of references
I. V. Gaivoronsky, G. I. Nichiporuk, Anatomy of the meat system,
St. Petersburg: ELBI-SPb, 2006
Vasilyev O.M. M'yazov's system of people. - M., 1998.
Sapin R., Human Anatomy. In 2 volumes, M: Medicine, 2001
Shuvalova N.V. Budova people. - M.: Olma-press, 2000.
M'yazi spini
13. The widest meat. Found on the back surface of the chest. Bring your shoulder to the toe, twist your arm in the middle, and pull it back.
14. Dovgi m'yazi. Roztashovani vzdovzh ridge. Rotate, heal and wrap a sheepskin coat.
Trapezoid-like meat, which is what you have looked at, can also be brought to the back muscles.
M'yazi nig
15. Sednichnye pulps. Roll your leg in a heap, move it in, straighten it out, wrap it tightly around the middle and back. Straighten and bend the sheepskin forward.
16. Chotiriohlovy meat. Located on the front surface of the stitch. Vaughn uncrosses her leg in the knee, bends it in a kulshov corner and wraps it around her.
17. Two-headed meat. Rotated on the back surface of the quilt. It bends the leg in the knee joint and unbends it in the kulsh joint.
18. Caviar meat. Rooted on the back surface of the gomilka. The foot bends, taking the fate of the bent leg in the knee joint.
19. Soleus. To be found near the depths of Gomilka. The foot is rotting.
2.3.2. Cordially- ship system(blood circulation system). The activity of all systems in the human body depends on the interaction between the humoral (general) regulation and the nervous system. Humoral regulation occurs through the internal transport system through the blood and circulatory system, which includes the heart, blood vessels, lymphatic vessels and organs that vibrate special cells - shaped elements.
The flow of blood and lymph through the vessels occurs continuously, which is why organs, tissues, and tissues constantly reject the processes of asimilation of grub and sourness, and decomposition products in the process are constantly visible. cesі exchange of speeches.
Zalezhnoe vіd the nature and composition of the substance circulating in the body judicial system divided into blood and lymphatic.
Shelter- a high-grade tissue with rare interclinite plasma (plasma) – 55% and important form elements (erythrocytes, leukocytes and platelets) – 45%. The main components of plasma are water (90-92%), other proteins and minerals. The presence of proteins in the blood is more viscosity than water (approximately 6 times). The blood supply is remarkably stable and has a weak reaction.
Red blood cells- red blood cells, carrying red pigment - hemoglobin. Hemoglobin is unique in that it can be produced before the formation of acid in the complex. Hemoglobin reaches up to 90% in erythrocytes and serves as a carrier of acid from the leg to all tissues. At 1 cu. mm of blood in men has an average of 5 million red blood cells, in women – 4.5 million. In people who play sports, this value reaches 6 million and more. Erythrocytes are created in the cells of the red cerebrum.
Leukocytes- white bloody cells. Stinks are not nearly as numerous as red blood cells. At 1 cu. mm of blood contains 6-8 thousand white blood cells. The main function of leukocytes is to protect the body from everyday illnesses. The peculiarity of leukocytes is their ability to penetrate to the point where microbes are collected from capillaries in the interstitial space, and thus perform their own functions. The triviality of this life is 2-4 days. Their number is gradually increasing due to the growth of new creations from the cells of the cerebellum, spleen and lymph nodes.
Thrombocytes- Blood plates, the main function of which is to clear the throat of blood. The blood burns as a result of the collapse of platelets and the conversion of the broken plasma protein fibrinogen into non-stacked fibrin. Protein fibers together with blood cells form clots that clog the lumens of blood vessels.
Under the infusion of systematic exercise, the number of red blood cells and hemoglobin in the blood increases, as a result of which the acidity of the blood develops. The body's resistance to colds and infectious diseases progresses through increased activity of leukocytes.
Basic functions of blood:
- transport - delivers vital substances and sourness to the cells, removes decay products from the body during the exchange of substances;
- zahisna - protects the body from accidents and infections, and prevents bleeding due to the presence of the laryngeal mechanism;
- heat exchanger - take part in maintaining a steady body temperature.
The blood in the human body collapses in a closed system, in which there are two stakes of blood circulation - the great and the small. The scheme of human blood circulation consists of 10 elements: 1 – right anterior; 2 – right hole; 3 – legen’s artery; 4 - capillaries in the legs; 5 – vein of leg; 6 – left anterior; 7 – left hook; 8 – aorta; 9 – capillaries of the body; 10 - empty vein.
The center of the circulatory system is the heart, which plays the role of two pumps. The right side of the heart (venous) passes blood through the small cole of blood flow, the left (arterial) - through the great cola.
Once the blood flow begins at the right ventricle of the heart, then venous blood appears at the legen's stovbur, which is divided into two legen's arteries, which are divided into other arteries, which pass at the capillary of the alveoli, in which Gas exchange occurs (the blood releases carbon dioxide and becomes rich in acid).
Two veins emerge from the skin leg and drain at the left atrium. A great deal of blood flow begins in the left sac of the heart. Rich in acidity and living fluids, the arterial blood reaches all organs and tissues, where gas exchange and fluid exchange occur. Having taken carbon dioxide and decomposition products from the tissue, venous blood collects at the vein and collapses to the right atrium.
Blood moves behind the circulatory system, both arterial (saturated with acid) and venous (saturated with carbon dioxide).
People have a feeling three types of blood vessels: arteries, Veni, capillaries. Arteries and veins are cut in one direction directly by the flow of blood into them. Thus, an artery is a vessel that carries blood from the heart to an organ, and a vein carries blood from an organ to the heart, regardless of the blood supply (arterial and venous) in them.
Capilaries- the finest judges, the finest stench for a human hair 15 times. The walls of the capillaries are penetrating, through them the substances dissolved in the blood plasma leak into the tissue, where they pass through the tissue. The products of cell metabolism penetrate directly from the tissue into the blood.
The blood is crumbling like vessels under the heart under the inflowing vice created by the heart flesh of her shortened heart. A bunch of factors pour into the blood flow through the veins:
First of all, the venous blood drains to the heart under the action of very quickly skeletal flesh, which drains the blood from the veins of the heart, at which the blood flow turns off, fragments of the valves that are located at the veins, omissions there is only one roof in one direction - until heart.
The mechanism of primus pumping of venous blood to the heart with the help of gravitational forces under the influx of rhythmic speed and relaxation of skeletal muscles is called a meat pump.
In this manner, first of all, Skeletal meats in cyclic heart disease naturally help the heart to ensure blood circulation in the judiciary system.;
Otherwise, when inhaling, the chest expands and a decrease in pressure is created, which ensures the supply of venous blood to the chest tube;
Thirdly, at the moment of systole (shortening) of the heart, when the atrium is relaxed, they also have an effect that seems to compress the flow of venous blood to the heart.
Heart– the central organ of the blood circulation system. The heart is an empty, four-chambered fleshy organ, separated from the thoracic cavity, divided by a vertical partition into two halves - left and right, the skin of which is formed from the sac and the anterior heart. The heart beats automatically under the control of the central nervous system.
The rate of flow that spreads along the elastic walls of the arteries as a result of the hydrodynamic shock of the portion of blood that rushes into the aorta when the left ventricle is shortened is called the heart rate (HR).
The heart rate of an adult at rest is 65-75 beats per hour, in women it is 8-10 beats higher, lower in men. In trained athletes, the heart rate at rest is usually higher due to the increased tension of the cutaneous heart rate and can reach 40-50 beats/xv.
The amount of blood that is poured into the heart's sac ship's bed at one rate it is called systolic (stroke) blood volume. At rest, the dose is 60 ml for untrained people, and 80 ml for trained people. With physical exercise, in untrained people it grows to 100-130 ml, and in trained ones up to 180-200 ml.
The amount of blood that is pumped out by one heart sac over the course of one leg is called the pulmonary blood volume. In a calm state, this indicator is on average 4-6 years old. With physical exercise, the veins increase in untrained ones up to 18-20 liters, and in trained ones up to 30-40 liters.
In case of cutaneous shortening of the heart, the blood circulation system creates a pressure in it, which lies under the elasticity of the walls of the vessels. Its value at the moment of cardiac contraction (systole) becomes 115-125 mm Hg. Art. The minimum (diastolic) pressure at the moment of relaxation of the heart muscle becomes 60-80 mm Hg. Art.
The difference between the maximum and minimum pressure is called the pulse pressure. Set it to approximately 30-50 mmHg. Art.
Under the infusion of physical training, the size of the heart mass will increase due to the thickening of the walls of the heart muscle and its volume. The meat of a trained heart is more densely permeated with blood vessels, which ensures the best consumption of meat tissue and its efficiency.
2.3.3. Dikhannya. Dihal system. Dihanny is the name given to a complex of physiological processes that ensure the formation of acidity and the production of carbon dioxide in a living organism. The process of dihannia is usually divided into:
- external(legeneve), tobto. exchange of gases between the lungs and the atmosphere;
- fabric, tobto. the process of exchange of acid and carbon dioxide between the blood and cells of the body.
External Dikhannya It works with the help of the respiratory apparatus, which consists of the airways (nasal cavity, nasopharynx, throat, respiratory tract, trachea and bronchi). The walls of the nasal passage are lined with a fleeting epithelium, which seals the saw that passes through the wind. In the middle of the nasal passage there is a warm air. When breathing through the mouth, pour the liquid into and out of the gourd into the throat without clearing or boiling.
When inhaling, the air disappears from the leg, the skin of which is found in the pleural empty and it is isolated one type of one. The skin of the leg is shaped like a cone. From the side, extending to the heart, a bronchus enters the skin leg (porta legen), which divides into smaller bronchi, creating the so-called bronchial tree. The other bronchi end in alveoli, which are intertwined with a thick network of capillaries that flow blood. When blood passes through the pulmonary capillaries, gas exchange occurs: carbon dioxide, seen in the blood, enters the alveoli, and these add acidity to the blood.
Indicators of the efficiency of breathing organs include breathing volume, breathing frequency, vital capacity of the lungs, pulmonary ventilation, increased acidity, etc.
Dihalny obsyag- The volume of air that passes through the legs in one breath cycle (inhale, see). This value significantly increases with training and becomes 800 ml or more. In untrained people, the respiratory volume at rest becomes 350-500 ml.
If, after normal vigor, you get maximum vigor, you will get another 1.0-1.5 liters from your lungs. This obligation is called reserve. The amount of air that can be inhaled above the respiratory volume is called the additional volume. The sum of three obligations: physical, additional and reserve to create a living capacity.
Living capacity of life(VC) – the maximum volume of air that can be seen by a person after maximum inhalation (measured by spirometry).
The vital capacity of the leg lies significantly in age, stature, height, chest size, and physical development. In men, vital capacity ranges between 3200–4200 ml, in women 2500–3500 ml. In athletes who are especially involved in cyclic sports (swimming, cross-country racing, etc.), VC can reach 7000 ml or more in men, 5000 ml or more in women.
Dihannya frequency- the number of respiratory cycles per hvilina. One cycle consists of inhalation, breath and breath pause. The average frequency of breathing at rest is 15-18 cycles per breath. In trained people, with the help of increased breathing, the frequency of breathing decreases to 8-12 cycles per session. With physical exercise, the frequency of breathing increases, for example, in swimmers up to 45 cycles per swim.
Legeneva ventilation- The volume of wind that passes through the legen per hvilina. The amount of ventilation is determined by multiplying the amount of breathing and the frequency of breathing. Legeneva ventilation at rest should be set to 5000-9000 ml. With physical stimulation, this indicator increases.
Pozhivannya kisnyu- a lot of sourness, a vikory body in peace or for vantage for 1 hvilin.
In a calm state, people can consume 250-300 ml of kisnu for 1 hvilina. For physical attraction this value increases.
The greatest amount of sourness that an organism can produce for quill with borderline meat production is called maximum acidity (MIC).
The most effective way to develop the respiratory system is in cyclical sports (running, paddling, swimming, skiing, etc.).
2.3.4. Nervous system. The human nervous system combines all systems of the body as a single whole and consists of many billions of nerve cells and their subgroups. Long shoots of nerve cells combine to create nerve fibers that reach all human tissues and organs.
The nervous system is divided into central and peripheral. The brain and spinal cord are brought to the central nervous system. The peripheral nervous system is composed of nerves that extend from the brain and spinal cord. There are 12 pairs of cranial nerves from the brain, and 31 pairs of spinal nerves from the spinal cord.
Based on the functional principle, the nervous system is divided into somatic and autonomic. Somatic nerves innervate the transverse muscles of the skeleton and organs (vow, throat, throat, etc.). Autonomic nerves regulate the functioning of internal organs (heart palpitations, intestinal peristalsis, etc.).
The main nervous processes are the awakening and galvanization that occurs in the nerve cells. Damage is the state of nerve cells, which transmits and directs the nerve impulses themselves to other cells. Galmubath is the state of nerve cells, if their activity is directed towards renewal.
The nervous system follows the principle of reflex. There are two types of reflexes: insane (innate) and mental (additions in the process of living).
Reflex- This is the body’s reaction to stimulation, which is determined by the participation of the central nervous system.
All human forces arise in the process of individual life, new forms of destructive acts.
Navichka engine- Rukhova’s action, which ends automatically without the participation of respect and thought.
The development of the roach skill is achieved successively through three phases: generalization, concentration, automation.
The generalization phase is characterized by the expansion and intensification of the active process, as a result of which additional groups of stimuli are included in the work. In this phase, the flows are uneconomical, poorly coordinated and inaccurate.
The concentration phase is characterized by differential galvanization of intense awakening and concentration in the necessary areas of the brain. The controls of this phase become accurate, economical, and stable.
The automation phase is characterized by the beginning of the revolution automatically, without the participation of the mind. Automated training is ensured by a high level of reliability and stability of all warehouse departments.
Various analyzers take part in the analysis of rokhovy, vestibular, skin and others.
Analyzer- This is the structural integrity of the receptor and nerve, which conducts the awakening to the center located in the cerebral cortex. Changing the function of this and other analyzers is closely related to the specifics of physical rights. When dealing with physical rights, the orchial analyzer is improved, the field of view is increased (the norm is 15 °, with special training up to 30 °) and the depth of absorption is improved. When studying the skin analyzer during the training process, it was found that those parts of the body that sense pain and shock may have reduced tactile and pain sensitivity.
During the process of physical training, a person’s nervous system becomes more refined, resulting in a more subtle interaction between the processes of awakening and galvanizing various nerve centers. Training allows the organs to be more differentiated in their activity, forming the structure until new skills are acquired.
Now let's talk about controlling our muscles.
M'yazi people is a popular topic for any athlete. Therefore, I guess, the lower-level material will not give you great benefits, because... Most athletes have, however minimal, knowledge about training their muscles, but still...
If you have firmly decided to earn money, then first of all you need to clearly understand how specific steps can lead you to death.
Wait a minute, increasing the size of the banana alone is not enough, for example, the volume of your arms is not enough. It is necessary, at a minimum, to know what to “download”, then. Such ideas themselves must be processed in order to achieve specific goals. And the folded program training, specific rules, food - these are the steps forward. Therefore, the flesh of a person is one of the things that reveals the difficult path of an athlete.
The removal of human meats is clearly demonstrated on babies, as described below:
Until you understand the structure of the powerful body, you will not fully understand the sense of your actions in training.
There is a lot of information about skeletal muscles, I respect that the most accurate and rational description of human muscles is in the book “Authors: Arnold Schwarzenegger with the participation of Bill Dobbins.”
Well, our body is made up of over six hundred wounds. Of course, you don’t care about the report, it would be enough if the classification of the main meat groups is sufficient:
- Back: wide (lateral) flesh, diamond-shaped muscle, sublingual muscle, great round muscle, ridge-spreading muscle;
- Shoulder belt: deltoid meat (composed of the anterior, middle and posterior heads), humerus meat, coracohumeral meat, trapezoid meat;
- Chest area: great pectoral (pectoral) meat (composed of the upper and lower vulva), serrated breast meat, intercostal meat;
- Biceps and triceps: biceps (upper and lower parts), triceps (three heads);
- Forearm(muscles of the arms from the elbow to the hand): muscles of the forearm, muscles of the wrists, shoulder muscles;
- Stegna and sidnitsi: quadriceps (middle, outer, inner heads), thin muscle of the thigh, great muscle of the thigh, what to give, Kravetsky muscle, long muscle of the thigh, tension of the lata fascia of the thigh, ridge muscle, m' ulcers of the hamstring tendon (double-headed ulcer, spiritual-transverse ulcer, sednichny ulcers (middle and great sednichny ulcers);
- Lives: straight abdominal pain; external abdominal pain;
- Homilka: front great milk meat, lithic meat (outer and inner heads), soleus meat.
Once you have become familiar with the common everyday practices of people, the most rational step would be to follow the section that contains unique information about the work of muscles, the principles of their summary, energy Getik Toscho.
Believe me, without this knowledge, you will never understand how your muscles work and what causes them to quickly grow!
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