The clear protein of an egg become opaque and firm when cooked because the heat CHANGES THE PROTEIN STRUCTURE BY DENATURING THE PROTEIN.
Each enzymes has its own range of temperature at which it remains active, when this temperature is exceeded the protein becomes denatured and loses its three dimensional structure which determines its functions.
Answer:
<em>The sample size is too small.</em>
Explanation:
<u>The process of elimination helped me find this answer. </u>
It is possible to keep the conditions the same.
there are only 2 plants and one control, that's obviously not a lot.
and controls can be used on more than studying animals.
<u>When using the scientific method you can use as many test subjects as you can so it can help you confirm. two plants are not a lot. </u>
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<em>I've also had a teacher confirm that this is the correct answer. </em>
<u>edge 2020</u>
No, why not? because the high plains is a relatively level high plateau, separated from the Rolling Plains by the Cap rock Escarpment. Elevations range from 3,000 to 4,500 feet above sea level.
Genetic variation can be caused by mutation. Hope this helped. ;)