The Lock-and-key mechanism was first proposed by Emil Fischer which described as the enzymatic reactions whereby an enzyme with a single substrate binds temporarily to form a substrate complex.
The lock-and-key mechanism is usually associated with the complementary shapes of an enzyme with a single substrate, wherein the lock that is being referred to is the enzyme and the substrate is the key. One right sized substrate (key) fits into the active site (key hole) of the enzyme (lock).
The active site which is mentioned above is structurally complementary to the substrate. This is the temporary binding site on the enzymes. Just like a lock and key, the enzyme as the lock and the substrate as the key is said to fit together.
Petrochemicals include many things, I would say All of the above. Hope this helped! :)
Heat must be added to make a reduction reaction.
Foodborne illness is the contamination that results from the spread of bacteria from meat to vegetable. Various types of pathogenic micro-organisms get access to food, which is rich in nutrients and allows bacteria to flourish. When such contaminated foods are eaten, they cause foodborne illness.
Answer:
Effects on biodiversity at different scales, geographical regions, and environments. Mostly humidity and temperature.
Explanation:
Isopod distribution is tightly connected to available habitats and habitat features at a fine spatial scale, even though different species may exhibit a variety of responses
