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.
__MgF2 + __Li2CO3 + __ 2LiF
<span>Picture showing seven layers of rocks of different colors labeled A, B, C, D, E, F, and G from top to bottom;
A and B are parallel horizontal layers at the top of the diagram;
C, D, E, F, and G are slanted layers with C closest to the surface and G at the bottom.
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The inference that is most likely correct is that (<span>C) Layer F is younger than Layer D.</span>
Which property of gas affects the gas by change in that property ?