Answer:
20
Explanation:
there are 20 amino acids in a protein
<u>Aarong Dairy extends to micro scale dairy farmers to expands their milk production scale.They use of different organizational structural forms to pursue its strategic goals. </u>Aarong Dairy the micro scale dairy farmers receives training in para- veterinary services and other methods to improve theirs milk production.
To provide access to a permanent and reliable market, Aarong Dairy brought the milk that the farmers produced.This arrangement allows the micro-scale dairy farmers for the quality of the milk.
The advantage for Aarong Dairy is that thousand of micro-scale dairy farmers serve as its dedicated milk production , they does not have to be responsible for the operations and overhead of the dairy.
To learn more about the micro-scale dairy here
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it depends on the species DNA compared to another species to determine if the species are related or not. Like the human and the rhesus monkey they are closely related because all the genetic codes have the same DNA except one
Answer:
Explanation:
This question is a practical question and would require some sort of experiment. However, let's define what rate of reaction means. The rate of a chemical reaction (in this case fermentation) can be described as the speed at which the reaction occurs; meaning the speed at which product is formed per unit time.
The "claim" in the attachment in the question can be referred to as hypothesis since this question is an experiment. The null hypothesis here will be "<u>the rate of alcoholic fermentation is not affected by the type of sugar used as an energy source</u>".
The "evidence" from the attachment will be result of the experiment conducted which cannot be provided here.
However, the conclusion of this experiment (which also answers the main question; does the rate of alcoholic fermentation differ when different types of sugar are used as a source of energy?) should show that the rate of alcoholic fermentation should differ based on the type of sugar used. This is because different enzymes are responsible for the conversion of this disaccharide to the glucose monosaccharide which is what finally undergoes alcoholic fermentation. For example sucrose is broken down into glucose and fructose by sucrase while lactose is broken down into glucose and galactose by the enzyme lactase.
Note that the reaction rate from glucose to produce CO₂ (a product of fermentation) will be the same (regardless of source) but the reaction time from the disaccharide to glucose will be different because of the difference in enzyme and can also be determined by comparing the time to produce the CO₂ by the sugars and the time to produce same amount of CO₂ when given water in the experiment .
