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 first one is correct cause first of all it's atomic number is 7 and second of all it's atomic mass is about 15
is the type of orbital hybridization of a central atom that has one lone pair and bonds to four other atoms.
<h3>What is
orbital hybridization?</h3>
In the context of valence bond theory, orbital hybridization (or hybridisation) refers to the idea of combining atomic orbitals to create new hybrid orbitals (with energies, forms, etc., distinct from the component atomic orbitals) suited for the pairing of electrons to form chemical bonds.
For instance, the valence-shell s orbital joins with three valence-shell p orbitals to generate four equivalent sp3 mixes that are arranged in a tetrahedral configuration around the carbon atom to connect to four distinct atoms.
Hybrid orbitals are symmetrically arranged in space and are helpful in the explanation of molecular geometry and atomic bonding characteristics. Usually, atomic orbitals with similar energies are combined to form hybrid orbitals.
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