The closest answer to this problem is Tertiary. Protein are large biomolecules made up of individual single amino acids. It is the Tertiary structure arrangement of protein that would give the functionality and shape of protein when attached to the other molecule.
<em>CORRECT STATEMENTS
> Water forms hydrogen bonds with other polar molecules. </em>
<em>> Water is a polar molecule. </em>
<em>> Water dissolves more ionic compounds.</em>
<em />Water is a polar molecule because of its uneven distribution of electron density. It is made up of two hydrogen atoms and one positive atom.
Since water is a polar molecule, it forms hydrogen bonds with other polar molecules. Though these bonds are relatively weak, however, there are so many of them present in water.
Water also dissolves most ionic compounds due to the fact that water is a universal solvent. When these compounds are added to water, there will be an interaction between the individual ions and the polar regions of the water molecules and disrupts the ionic bonds.
<em>INCORRECT </em>
> Liquid water is less dense than water vapor. - Liquid water has a higher density than water vapor. The fact that water vapor rises indicates that it is less dense than water.
>Water dissolves more hydrophobic substances. - Hydrophobic substances do not dissolve easily in water. It is termed as 'hydrophobic" because it means water-fearing.
Answer:
Aa
Explanation:
The dominant gene is purple and usually represented with the capital letter while the recessive gene is white
Answer:
If we're talking about one specific element, then your answer is A) alike.
Alcohol fermentation produces carbon dioxide gas as a by-product, and this is why alcohol fermentation is more suitable for baking. Alcohol fermentation occurs when breads are made. The carbon dioxide gas is what creates tiny air bubbles within the dough and makes bread be the light consistency we are used to. In contrast, bread made without yeast (alcohol fermentation) is very flat.
