V final = (Mass x V initial) + (Mass x V initial) /m + m
V = (0.04 x 300) + ( 0.5 x 0 ) / 0.04 + 0.5
V = 22.2 m/s
Answer:
The best answer to the question: If every gene has a tissue-specific and signal-dependent transcription pattern, how can such a small number of transcriptional regulatory proteins generate a much larger set of transcriptional patterns? Would be:
Because transcriptional regulators, which are the ones responsible for initiating, and stopping, transcription of RNA into protein, often work in pairs, one goes with the other, and thus increase the regulatory capabilities over gene expression so that the genes translated into RNA and then transcribed into aminoacids in protein chains, actually code for the correct protein types.
These regulators will both stand, as appropriate, on a specific gene to promote its transcription, or prevent it, depending on the different signaling mechanisms received.
<span>Thoracentesis is not an approved procedure to inflate a collapsed lung. Thoracentesis, also called thoracocentesis and known as a pleural tap is used in the medical field as a procedure to remove air or fluid from the pleural space in the lung for diagnostic or therapeutic purposes.</span>
Answer:
The rate at which an enzyme catalyses a particular reaction is calculated by the amount of substrate being used up. The concept of a chemical reaction is that the substrate is converted into product with the help of an enzyme.
Rate of reaction= Amount of substrate utilized or product formed/ Time taken
Explanation:
Temperature is an important factor in the deciding of a rate of reaction. The velocity of an enzyme <u>increases with an increase in temperature</u> until and optimum temperature is achieved. After that, the velocity of an enzyme starts <em>decreasing</em> since the enzyme starts to get denatured.
Enzymes work best at a <em>specific pH</em>. If there are changes in pH, the active site of an enzyme gets modified and the rate of reaction decreases. Certain enzymes like pepsin which is in our stomach works at an acidic pH of 2.0.
Answer:
The easiest answer to that is that most of the water on Earth isn’t just water.
Explanation: Most of the water on Earth contains high levels of salt, and that’s a major cause for why so much of that water is not fit for human consumption. That much salt is toxic to humans because it overloads the kidneys’ ability to remove salt. Freshwater works in part by diluting and absorbing the salt in your body so it can be flushed out of your system, but salt water is so saturated in salt this just isn’t possible. Even worse, the salt in the salt water actually adds to the salt in your body, so when you are dehydrated, one of the worst thing you can do is drink salt water.
About 97% of the water on Earth is salt water. Of the remaining 3%, some of that will be unfit for human consumption because it was used in industrial processes or sanitation, and some of it will be unfit for human consumption because the water is home to parasites (and in some cases, the water is both).
As a sidenote, when I said that the remaining 3% of the water was not salt water, I didn’t say that it was available freshwater (tainted or otherwise). Most of the freshwater in the world is ground water, literally water that is found in the ground itself.
Hope that helped you <3 ;)
