Well we’re all gonna die so like yay but in all seriousness it can have some short term positive effects like spring will come sooner so farmers can plant sooner. Long term the northwest passage with open so it with help with the shipping commerce
Each piece contains the same number of atoms." The statement that correctly describes these broken pieces of the sample is that each piece contains the same number of atoms.
Answer:
thermodynamically unstable but kinetically stable.
Explanation:
The complete question is as follows:
Under physiological conditions, peptide bond formation and degradation both require enzymes, but only formation requires coupling to GTP hydrolysis. Based on this information, peptide bonds under physiological conditions are:
A. both thermodynamically and kinetically stable.
B.thermodynamically unstable but kinetically stable.
C.thermodynamically stable but kinetically unstable.
D. both thermodynamically and kinetically unstable.
- The term thermodynamically unstable refers to the fact that the peptide bonds are prone to breakage under physiological conditions.
- The reason why one can conclude the thermodynamic instability of the peptide bonds under physiological condition is that there is a need for a source of energy i.e. GTP hydrolysis for the formation of the peptide bond.
- The fact that the breakage of peptide does not require any input of energy but the only formation does confirms the fact that under physiological conditions they are thermodynamically unstable.
- Even though they are thermodynamically unstable, they are kinetically stable because both the formation and degradation require enzymes.
- The function of enzymes is to decrease the activation energy and hence, increase the rate of reaction. This means that if the enzymes are absent the rate of breakage of peptide bonds would be really slow this points out to the fact that they are kinetically stable under physiological conditions.
Answer:
How the gelatin is prepared can affect the result.
Explanation:
To perform this experiment efficiently, you need to prepare the jelly made from fresh fruit and the jelly made from canned fruit equally. That's because if you modify the ways of preparing the gelatins, they will show many differences and you won't be able to tell if this difference was caused only by the nature of the fruits, or by the way of preparation. Therefore, the way the gelatins were prepared can modify the experiment result and leave it imprecise and unreliable.
Answer:
The punnet square would look like this.
R R
R RR RR
B RB RB
