The phenomenon known as "salting-out" occurs at very high ionic strengths, when protein solubility declines as ionic strength rises. As a result, salting out may be used to segregate proteins according to how soluble they are in salt solutions.
Because large levels of sodium chloride disturb the bonds and structure of the active site, the rate of enzyme activity will gradually decrease as the concentration of sodium chloride rises. As a result, some of the active sites get denaturized and the starch loses its ability to attach to them. As more enzymes get denatured and eventually cease to function, enzyme activity will steadily wane.
im pretty sute the answer would be number 4.
mark brainliest :)
Answer:
0.482 ×10²³ molecules
Explanation:
Given data:
Volume of gas = 2.5 L
Temperature of gas = 50°C (50+273 = 323 k)
Pressure of gas = 650 mmHg (650/760 =0.86 atm)
Molecules of N₂= ?
Solution:
PV= nRT
n = PV/RT
n = 0.86 atm × 2.5 L /0.0821 atm. mol⁻¹. k⁻¹. L × 323 k
n = 2.15 atm. L /26.52 atm. mol⁻¹.L
n = 0.08 mol
Number of moles of N₂ are 0.08 mol.
Number of molecules:
one mole = 6.022 ×10²³ molecules
0.08×6.022 ×10²³ = 0.482 ×10²³ molecules
Answer:
The answers are either 1 or 4
Explanation:
I am pretty dure it is 1