1)Saturated fats are lipids that take on a solid form at room temperature.
Butter is the prime example for what characteristics a saturated fat has.
2) Saturated fatty acids pack closely together in an orderly manner which produces a compact substance.
3)Saturated fats are not oily in appearance or taste. And they are usually light in color.
4) Saturated fats greatly resemble body fat in appearance and texture.
Answer:
Because of the several steps with high temperatures and also (heavy ) changes in temperature.
Explanation:
PCR consists of a serie of 20–40 repeated temperature changes. Those series or cycles are also called thermal cycles.
The individual steps (common to most PCR methods) are as following:
→Denature template : 99 °C for 2 minutes
→Anneal primers to template : 55 °C for 2 minutes
→Extension of the primers by heat stable DNA polymerase :72 °C for 2 minutes
As we can notice, will in a relatively short time, different temperatures be used. It's important that the used polymerase will be functional at corresponding temperatures, as well as (heavy) temperature changes.
→ Since the bacteria Thermus aquaticus lives near thermal vents in the ocean floor and grows at temperatures of up to 98°C, it's used to corresponding temperatures.
If other enzymes will be used, i.e enzymes functional in lower temperatures (several) steps will not continue or will not be executed properly. To avoid this it's important to use the best temperature resistant enzymes.
Earthquake and volcanic eruptions are events
Answer:
Ice wedging is a very common type of weathering. The reason ice wedging is so common is because water in its liquid form can make its way into even the smallest of cracks; even cracks too small to see! Once there, the freezing, expanding water causes the crack to widen, which fills with even more water and refreezes.
Explanation:
