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.
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The concentration of hydrogen ions in a solution is a measure of its acidity. So the correct option is (b) false.
When an Arrhenius acid is dissolved in water, hydrogen ions are produced:
H+(aq) + A- = HA + H2O (aq)
Here, H+ is the hydrogen cation, A- is the solvated anion, also known as the conjugate base, and HA is the non-dissociated acid. When an Arrhenius base is dissolved in water, hydroxide ions are produced:
BOH + H2O → B+(aq) + OH-(aq)
Is a material with at least one hydrogen atom that has the ability to split apart in an aqueous solution to produce an anion and an H + ion (a proton), creating an acidic solution. Bases are substances that, when dissolved in water, create hydroxide ions (OH) and a cation, resulting in a basic solution.
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The statement which best describes the development of theories that connected microscopic and macroscopic phenomena is; <em>q</em><em>It took several hundred years for scientists to develop current theories, and they are still being revised to </em><em>this.</em>
<em>Discussion</em><em>;</em>
Most scientific theories involving microscopic and macroscopic phenomenon have taken several years to be developed; however, this theories are still under revision till date.
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