Answer:
The characteristic of water that makes this liquid stick to the side of a test tube is called capillarity (Claim).
Explanation:
Water (H₂O) is a polar molecule with the ability to generate van der Waals forces, which is explained by the 4 hydrogen bonds it forms to bind to other substances. The consequence of the forces of the molecular bonds are four properties of H₂O, including surface tension, cohesion, adhesion and capillarity.
- <u>Claim</u>: The characteristic of water that makes this liquid stick to the side of a test tube is called capillarity.
- <u>Evidence</u>: Cohesion and adhesion of water are properties that come from the forces of the molecular bonds of water, and whose effect is the ability of water to wet surfaces and adhere to a tube that contains it, the latter due to capillarity. Capillarity also allows water to rise through the roots and stems of plants, through their thin vascular ducts.
- <u>Reasoning</u>: <u>cohesion</u> in water depends on the force of attraction between H₂O molecules, <u>adhesion</u> is the capacity of H₂O molecules to join other different molecules and —together with <u>surface tension</u>— make H₂O molecules close to the walls of a glass tube adhere to it, which represents capillarity.
The effect of capillarity is more evident when the test tube is of a smaller diameter, although capillarity and adhesion to its walls always exist, and to a greater degree than any other substance.
There are five classes of antibody.
1) <span>IgA (immunoglobin A)
2) IgD (immunoglobin D)
3) IgE (immunoglobin E)
4) IgG (immunoglobin G)
<span>5) IgM (immunoglobin M)
They form Y shaped antibodies. The crystallized fragment is the stalk of the Y shaped antibodies. The bond formed by this stalk will determine the form of the antibody. One Y is called monomer, two connected Ys are called dimers, and 5 connected Ys are called pentamers.</span></span>
Microtubules provide a rigid structure, or cytoskeleton
The correct answer is A) A roast at 125°F (52°C)
Explanation:
In general terms, bacteria thrive at warm temperatures; this means bacterial growth is lower at extremely hot/cold temperatures, but it is higher at warm or medium temperatures. Indeed, the ideal temperature for bacteria to develop and reproduce is between 4° C and 60°C. This implies from the options given the roast at 52°C represents an ideal temperature for the growth of bacteria. Also, other options include temperatures above 60°C, and therefore do not allow bacteria to grow well.
