<u>Question</u>:
Which value is being measured in the columns labeled "Fraction remaining” and "Percentage remaining”?
-
years of decay
- quantity of energy
- number of stable atoms
- amount of material that has not decayed
<u>Answer</u>:
"Amount of material that has not decayed" being measured in the columns labelled "Fraction remaining” and "Percentage remaining”
<u>Explanation</u>:
The table shown below having explains about the half life , the amount of sample in both fraction and percentage. The first column named half life elapsed tells us the the number of half life that that is completed. Half life is the time taken for an element to reduce or decay into half of its initial amount.
The fraction remaining column gives the amount of sample that is left behind after the half life particular number of half life has completed. similarly the percentage remaining column gives the amount of sample in percentage. For example, the 5th row tells us that after 4 half life is over 
of the sample remained. In percentage it is 6.25%
Answer:
A. three pounds
Explanation:
it definitely doesn't weigh ounces :)
Answer:
4. According to what is observed in the diagram, the maltose (substrate) binds to the maltase (enzyme) to obtain glucose molecules (product), in a process of <u>hydrolysis</u> of the maltose.
5. Three factors that can affect intestinal maltose activity - slowing it down or stopping it - are temperature, pH and substrate depletion.
Explanation:
4. Enzymes, such as maltase, have the function of making a reaction faster and decreasing the activation energy. <u>Maltase is responsible for breaking down a maltose molecule, a dimer, into two glucose monomers</u>, which is a hydrolysis reaction of the bonds that hold glucose molecules together.
5. There are several factors that can cause the decrease or cessation of the activity of an enzyme. <u>Enzymes are activated when substrate is available and work best under ideal temperature and pH conditions</u>. When there are alterations of these factors, the enzyme will reduce or stop the reaction in which it intervenes.
- <em><u>pH</u></em><em>: when the pH increases or decreases it produces a decrease in the speed of reaction that catalyzes an enzyme. Very high or low pH levels can denature the enzyme and make the expected reaction not occur.
</em>
- <em><u>Temperature</u></em><em>: like pH, changes in temperature can slow or stop maltase activity.
</em>
- <em><u>Substrate availability</u></em><em>: It is a fact that when the specific substrate of an enzyme becomes depleted, the rate of reaction slows down, stopping when no substrate is available.</em>
The round-seed allele would be termed as dominant. A dominant allele is always expressed. The non-dominant allele, or the recessive allele is overshadowed by the dominant. So in this case, the recessive allele would be the wrinkled-seed allele and the dominant one is the round-seed allele.
