The option are not given and the options are:
Proteins are denatured by breaking covalent bonds.
Linear molecules like DNA are inherently stable.
Individual hydrogen bonds may be weak, but DNA structure is stabilized by many thousands or millions of these bonds - far more than found in proteins.
The statement is incorrect; it actually takes far more energy to denature proteins than it does to denature DNA.
Answer:
The correct answer is- Individual hydrogen bonds may be weak, but DNA structure is stabilized by many thousands or millions of these bonds - far more than found in proteins.
Explanation:
Proteins become denatured when it looses its three-dimensional structure. Disulfide bond and hydrogen helps in stabilizing the three-dimensional structure of proteins and if these bonds break due to any factor protein lost its structure and function.
DNA is made up of a large amount of hydrogen bond because in AT base-pairing two hydrogen bonds are required and in GC base pairing three hydrogen bonds are required. Therefore it can be concluded that as more hydrogen bonds stabilizes DNA than protein its melting temperature is higher than protein.
Slate is composed of mineral quartz and muscovite or illite, it is usually joined by biotite, chlorite, hematite and pyrite.
Answer: When wilted plants are given water, it enters the cell generating turgor and giving a firmer appearance, and this water is stored in the vacuoles.
Explanation:
Turgor is a phenomenon in plant cells in which the cell expands due to the pressure exerted by the fluids and also by the cell content on the walls. It is related to osmosis, since the external pressure is usually very high and this internal pressure dilates the cell as much as the elasticity of the membranes allows. <u>Then, the cells swell by absorbing water, tensing the membranes because of the pressure against them.</u> When the fluid exerts outward pressure on the cell wall it is called turgor pressure. Whereas, the inward pressure exerted on the cell contents by the stretched cell wall is called wall pressure. Generally, both pressures, turgor pressure and wall pressure, are counterbalanced and balanced.
So, this pressure of turgor facilitates the elongation of the cells in the plant, and also, the cells use this phenomenon to regulate the transpiration through the opening and closing of the stomach.
Thereby, the turgor of a living cell is influenced by three primary factors:
- An adequate supply of water.
- The formation of osmotically substances.
- A semi-permeable membrane.
Vacuoles are organelles bounded by a single membrane and present in plant and fungal cells, and where water is stored. Plant cells control their turgor pressure through the movement of water into or out of vacuoles. When wilted plants are given water, it enters the cell generating turgor and giving a firmer appearance, and this water is stored in the vacuoles.
