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.
The oxidation state of the elements in the compounds are:
CoH₂:
FeBr₃:
<h3>What is the oxidation states of the elements in the given compounds?</h3>
The oxidation states of the elements in each of the given compounds is determined as follows:
Cobalt dihydride, CoH₂
Co = +2
H = -1
Iron (iii) bromide, FeBr₃
Fe = +3
Br = -1
In conclusion, the oxidation state of the elements are charges they have in the compound.
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Enzymes are characterized to have weak bonds because their tertiary structure could easily bend and break because it will have to adjust to the shape of the substrate. It could be done via induced fitting or lock-and-key theory. These weak bonds are intermolecular forces like the London forces, electrostatic interactions and hydrogen bonding.
The formula or chemical formula of a compound is same irrespective of source / mode of synthesis . Thus if a sample of compound has one carbon atom for every two atoms of oxygen (CO2), the formula will remains the same
So the answer is that for all other samples the compound X should hold this ration true.
Air on a hot day translates to hot air and air on a cold day translates to cold air. The hot air usually have more energy due to particles being more excited by the heat.