General or nonspecific observation is
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The phenomenon known as "salting-out" occurs at very high ionic strengths, when protein solubility declines as ionic strength rises. As a result, salting out may be used to segregate proteins according to how soluble they are in salt solutions.
Because large levels of sodium chloride disturb the bonds and structure of the active site, the rate of enzyme activity will gradually decrease as the concentration of sodium chloride rises. As a result, some of the active sites get denaturized and the starch loses its ability to attach to them. As more enzymes get denatured and eventually cease to function, enzyme activity will steadily wane.
<u>Answer:</u> The number of moles of weak acid is moles.
<u>Explanation:</u>
To calculate the moles of KOH, we use the equation:
We are given:
Volume of solution = 43.81 mL = 0.04381 L (Conversion factor: 1L = 1000 mL)
Molarity of the solution = 0.0969 moles/ L
Putting values in above equation, we get:
The chemical reaction of weak monoprotic acid and KOH follows the equation:
By Stoichiometry of the reaction:
1 mole of KOH reacts with 1 mole of weak monoprotic acid.
So, of KOH will react with =
of weak monoprotic acid.
Hence, the number of moles of weak acid is moles.