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.
Low melting points and boiling points. ...Low enthalpies of fusion and vaporization These properties are usually one or two orders of magnitude smaller than they are for ionic compounds.Soft or brittle solid forms. ...Poor electrical and thermal conductivity.
<span>The atomic weight of 13C should be pretty close to 13.0. (If you have the exact mass, use it in the problem.) So,
9.00 g / 13.0 g/mol = 0.692 moles
Therefore, the answer should be 0.692 moles are in 9.00 g of 13C.</span>
Answer:
119 kCal per serving.
Explanation:
The heat energy necessary to elevates water's temperature from 23.4°C to 37.9°C can be calculated by the equation below:
Q = mcΔT
Q: heat energy
m: mass in g
c: specific heat capacity in cal/g°C
ΔT = temperature variation in °C
m is the mass of water, considering the density of water to be 1g/mL, 100 mL of water weights 100g. Therefore:
Q = 100 g x 1.00 cal/g°C x (37.9 - 23.4)°C
Q = 1450 cal
1450 cal ____ 0.341 g peanuts
x ____ 28 g peanuts
x = 119061.58 cal
This means that the cal from fat per serving of peanuts is at least 119 kCal.
Hello!
The answer is Evaporation!
When you add enough heat to a liquid, it boils turning into a gas. This is called Evaporation
