Answer:
La pudrición de la fruta es una transformación / cambio químico porque ocurre debido a alguna reacción química, como la descomposición de materia orgánica en ella o los efectos del ácido formado por bacterias.
espero que te haya ayudado ...
The gas has already created enough pressure to become a gas, which is the most expandable it could turn in to. Thats what i think, hope it helps.
Out of the following given choices;
A. O-linked; serine
B. O-linked; asparagine
C. O-linked; threonine
D. N-linked; glutamine
E. N-linked; asparagine
The answer is B. O-Linked referred to type of glycosylation of the proteins. This type of glycosylation involves attachment of a monosaccharide or an oligosaccharide molecule to an oxygen atom in an amino acid residue of proteins. While N-linked glycosylation is an attachment of an oligosaccharide molecule to an amide nitrogen atom of arginine or asparagine of proteins. Glycosylation (a post-transcriptional modification) is a bond formed from donor of a glycosyl group (usually a carbohydrate ) and a glycosyl acceptor. This occurs in the constant domains of antibodies such as IgG.