Answer:
Intestines
Explanation:because if you don't have them then you will not survive because you need them to go number one and number two if youndont then you will blow up your belly.
Answer:
Protein B has a higher affinity for ligand C than protein A
Explanation:
Binding affinity is a measure of the strength of the bonds or interactions between a single biomolecule or receptor to its ligand. A ligand is usually a small molecule that binds to a specific receptor.
The receptor is usually a large molecule that contains a specific site for the binding of ligand.
Binding affinity is usually measured by the equilibrium dissociation constant (KD). The equilibrium dissociation constant KD is a ratio of the dissociation and the association of ligand to the receptor. The value of KD is used to evaluate and compare the strengths of bimolecular interactions. The larger the KD value, the more weakly the target molecule and ligand are attracted to and bind to one another.
The higher the dissociation constant (KD), the weaker the affinity is between the interacting molecules, whereas, the smaller the KD value, the greater the binding affinity of the ligand for its target.
Protein B has a KD value of 10⁻⁹ M while Protein A has a KD of 10⁻⁶ M.
Ration of KD of protein B to protein A = 10⁻⁹ M/10⁻⁶ M = 10⁻³
Therefore, protein B has a KD value which is 1000 times smaller than the KD of protein A.
Answer:
2, that’s what the 2 means.
Explanation:
Answer:
<u>Cartilagenous joint</u>
Explanation:
A cartilaginous joint where the bones are joined by fibrocartilage is called a symphysis. Fibrocartilage is very strong because it contains numerous bundles of thick collagen fibers, thus giving it a much greater ability to resist pulling and bending forces when compared with hyaline cartilage. This gives symphyses the ability to strongly unite the adjacent bones, but can still allow for limited movement to occur.
3
The label on a bag of salt-free pretzels indicates that their chips are "low-fat." this means the pretzels provide 3 gram(s) of fat or less per serving.
Low-fat diets are diets in which the fats are reduced. Low-fat diets are produced in order to prevent diseases such as obesity and heart diseases. Food manufacturers usually use nutrient claims such as '‘low fat’' to indicate the nutritional value of their products. A ‘low fat’ food contains not more than 3g of fat per 100g of food (for solids) and not more than 1.5g fat per 100g (for liquids).
