Describe 2 ways of salting out proteins
1 answer:
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.
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The given question is incorrect. The correct question is as follows.
If 20.0 g of and 4.4 g of
are placed in a 5.00 L container at
, what is the pressure of this mixture of gases?
Explanation:
As we know that number of moles equal to the mass of substance divided by its molar mass.
Mathematically, No. of moles =
Hence, we will calculate the moles of oxygen as follows.
No. of moles =
Moles of =
= 0.625 moles
Now, moles of
= 0.1 moles
Therefore, total number of moles present are as follows.
Total moles = moles of + moles of
= 0.625 + 0.1
= 0.725 moles
And, total temperature will be:
T = (21 + 273) K = 294 K
According to ideal gas equation,
PV = nRT
Now, putting the given values into the above formula as follows.
P =
=
= atm
= 3.498 atm
or, = 3.50 atm (approx)
Therefore, we can conclude that the pressure of this mixture of gases is 3.50 atm.