Answer:
See below for answer
Explanation:
<u>A. 200 mOsM NaCl</u>
This solution is hypotonic to the red blood cell (RBC) with penetrating solute. The RBCs will swell up and burst because the water will move into the cells.
<u>B. 400 mOsM urea</u>
This solution is hypertonic to the RBCs with non-penetrating solutes. Water will leave the cells via osmosis and the cells will shrink and appear shriveled.
<u>C. 100 mOsM urea plus 200 mOsM NaCl</u>
This time both penetrating and non-penetrating solute is present. The solution is isotonic to the RBCs and although there will be movement of water between the cells and the solution, there will be no overall change in the concentration of water for each and no change in appearance of the cells.
<u>D. 300 mOsM urea</u>
The RBCs will not lyse nor shrivel as again the solution is isotonic to the RBCs.
Answer:
The way to figure this this type of question out is card by card. So the first card in the second hand is 2 in 52 (It can match either of the cards in the previous hand). × 1 in 51 ( it has to match the card that was not matched by the first card and there are 51 choises left). So 2 in 52 = 1 in 26 x 1 in 51 = 1 in 26 x 51 = 1 in 1326
Explanation:
Hope this helps! Remember to reword it incase your teacher checks for plagiarism! I recommend Quillbot to help!
- Eijiro <3
<span>Amylase needs an optimum pH for its activity. It is in the range of 6-7. Below or above pH will denature this enzyme. The pH level is optimum for this enzyme in the mouth and hence it catalyses the break down of sugar. The pH level of stomach is lower than its optimum level duet to the activity of gastric acid. Hence the enzyme becomes inactive in the stomach.</span>
Answer:
Tertiary Structure
Explanation:
Proteins are made up of amino acid units. The four types of protein structure are primary, secondary, tertiary, and quaternary.
From the given options, the greatest effect on a protein's function is caused by tertiary structure because it has branched structure and have several side chains. These side chains can interact in different ways and can change the effect on a protein's function.
Hence, the correct answer is "Tertiary Structure".
