Explanation:
There are non-polar side chains also present in alanine. And, these non-polar side chains are involved in some hydrophobic interactions in active sideand then it changes into polar amino acid glutamate that will destroy the hydrophobic interaction.
Whereas in glycine there is only hydrogen present in the side chain therefore, it will not affect much.
Answer:
Mixing colored lights & mixing colored paints. The primary colors of light are also known as the additive colors, because, when you add these three colors of light (red, green and blue) your brain perceives white light. The primary colors of paints, however, are known as subtractive colors.
Explanation:
<em>Your </em><em>well-wisher</em>
Answer:
0.87 pg
Explanation:
<em>GenAlex Medical, a leading manufacturer of medical laboratory equipment, is designing a new automated system that can detect normal levels of dissolved triiodothyronine (230. to 660 pg/dL), using a blood sample that is as small as 380 μL. Calculate the minimum mass in picograms of triiodothyronine that the new system must be able to detect. Be sure your answer has the correct number of significant digits.</em>
Step 1: Convert 380 μL to deciliters
We will use the following conversion factors.
380 μL × 1 L/10⁶ μL × 10 dL/1 L = 3.8 × 10⁻³ L
Step 2: Calculate the minimum mass of triiodothyronine that can be found in a 3.8 × 10⁻³ L blood sample
Since we are looking for the minimum mass, we will use the lower limit of the concentration interval (230. pg/dL).
3.8 × 10⁻³ L × 230. pg/dL = 0.87 pg
A crushed garlic will have a lot of flavor when placed in food due to the surface area that is in contact with the food. When we have a large piece of garlic, only the external part touches the food and its full capacity is not used. When we reduce the size of the year by crushing the internal parts that were not in contact with the food, now they will be, in addition, liquids are also released due to the pressure exerted on the garlic and these liquids mix more easily with the food and they give it more flavor. For better understanding we can see the following figure:
Simply to understand it, in the figure, there is a clove of whole garlic represented by the rectangle that will have a height of 3 and a width of 1, the units do not matter in this case. The area that is in contact will be equal to 8, but if we divide the garlic into three equal parts, it will have a contact area greater than 12. Therefore, the more we divide the garlic, the more area it will be in contact with the food and will give it more flavor.
