False
Explanation:
The best way to ensure scientific claims are valid is to subject them to various tests. Scientific claims has nothing to do with the body presenting them. Claims are authenticated following due scientific process.
- Scientific method provides a way of ascertaining the validity of an assumption.
- If the claims is not supported by the body of evidence obtained, then the claim has to be modified or refuted.
- When the claim is consistent with various infallible proof from different sources, then it can be accepted.
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Answer:
a. Concave down
Linear increasing
b. Increases the reaction rate
c. The reaction approaches the saturation point of the enzyme
Explanation:
a. For the reaction with enzyme, the shape is concave down. The action of the enzyme on the preferred substrate is initially very rapid and decreases as the enzyme becomes saturated and the ratio of products to substrate increases to approach an equilibrium rate of reaction
For the reaction without enzyme, the shape is linear and increasing. Increase in the concentration of the substrate will increase the number of effective collisions that lead into product formation leading to an increased rate of the chemical reaction
b. The enzyme increases the proportion of effective combination of substrates to form the products
c. The curve of the reaction with enzyme flattens out because as the concentration of the substrate increases while that of the enzyme remains the same, the enzyme becomes saturated and less able to increase the rate of the reaction of the excess substrate.
Hope this helps! If you dont understand balancing equations in general, say so in the comments, I’m happy to help
Answer:
If the cap is left off, some of the dissolved CO2 can escape as gas from the bottle, making the pop go flat faster (less dissolved CO2 in pop). If the cap is placed tightly, the gaseous CO2 cannot readily escape the bottle thus your pop won't go flat
Explanation:
If the cap is left off, some of the dissolved CO2 can escape as gas from the bottle, making the pop go flat faster. If the cap is placed tightly, the gaseous CO2 cannot readily escape the bottle thus your pop won't go flat.
Just some fun related concept:
A similar concept comes into play for the reason behind why pop tastes better in fridge then just keeping at normal temperature. This is because gases tend to have high solubility at cold temperatures thus CO2 is more readily dissolved in fridge than outside room temperature which is why it tastes great!
