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s2008m [1.1K]
3 years ago
10

Mercury is often released into water bodies with industrial effluents, where it is then converted to the compound form methylmer

cury. Methylmercury is easily absorbed by aquatic organisms.
Research suggests that the presence of mercury seriously decreases the reproductive rate of fish-eating birds, like heron, and causes other notable harmful effects. On the other hand, the small fish on which the herons prey are not significantly affected.

Explain why the toxic effects of mercury is significant in herons, but not in the fish they eat.
Chemistry
1 answer:
sergeinik [125]3 years ago
7 0
 This is more to do with Bioaccumulation of mercury, where the mercury is absorbed into the issue of animals, and so animals higher in the food chain consume a lot of tissue matter hence increasing mercury content in their system.
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Answer:

Chicken fat is in the shallowest area because, being hydrophobic and lipid content of chicken, it is the lowest density compound in the broth, therefore it rises and does not precipitate. All fats usually float in liquid media because their density is less than that of water.

On the other hand, the gelatin that forms in the boil of the chicken broth is a gelatinous compound that is very nutritionally rich, consisting of denatured proteins that leave the chicken undergoing aqueous coagulation.

Both do not mix and due to the difference in densities, but in order to dissociate it, it is convenient to use emulsifiers or by cryogenic methods where cold is applied and its division is better.

Explanation:

In liquid media such as chicken broth, or any broth, when proteins or foods that contain a large amount of fats and proteins are boiled, the fatty layer will always be the most superficial because it is the one with the lowest density, therefore, that denatured coagulated protein with water it will be the next layer and finally the solids such as bone or cartilage remains would be in the deepest area because they are the ones with the highest density.

Another method to dissociate these products is through enzymatic activity, throwing enzymes into the broth formed.

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Learn more about Ionic bond here:

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