Answer:
<u>Sulfites</u> are the chemical food preservatives which used in the wine industry but may cause asthmatic reactions in some individuals .
Explanation:
A chemical food preservative is a chemical species which are added to a product such as the beverages , food , drugs , paints , wood etc , to prevent the process of degradation by microbes .
Sulfite is also an example of chemical food preservatives , sulfites helps the food from turning brown , in the presence of air .
Apart from helping the food from degrading , it too have same life - threatening symptoms for some people suffering from asthma .
Symptoms are - breathing difficulty , stomach cramps , tightness in the chest area , diarrhea .
Sulfites are used as a food preservatives in , wine , dried fruits , frozen potato , certain jams .
Groundwater is the largest available source of freshwater, followed by lakes, rivers, reservoirs and wetlands. Groundwater refers to all subsurface water.
Answer:
If limestone reacts with limestone, it can turn into a limestone. The reason behind this formation is that, both substances have the same chemical and physical properties and molecules of limestone have a strong chemical bonds between them so it is difficult to separate them from each other.
A state of balance between continuing processes
Answer:
Penicillin is hydrolyzed and thereby rendered inactive by penicillinase (also known as β-lactamase), an enzyme present in some resistant bacteria. the mass of this enzyme in staphylococcus aureus is 29.6 kd. the amount of penicillin hydrolyzed in 1 minute in a 10-ml solution containing 10-9 g of purified penicillinase was measured as a function of the concentration of penicillin. assume that the concentration of penicillin does not change appreciably during the assay. penicillin(μm) amount hydrolyzed(nmol) 1 0.11 3 0.25 5 0.34 10 0.45 30 0.58 50 0.61 (a) plot v0 versus [s] and 1/v0 versus 1/[s] for these data. does penicillinase appear to obey michaelis-menten kinetics? if so, what is the value of km? (b) what is the value of vmax? (c) what is the turnover number of penicillinase under these experimental conditions? assume one active site per enzyme molecule.
Explanation:
