Answer:
Benefits:
In a lab, scientists can control the conditions according to their research and study. This allows them to focus on a single perspective.
On the other hand, in a natural setting there are complex interactions due to which focusing on a single attribute can be difficult.
Drawbacks:
Ina laboratory experiment, we cannot control every variable which might be having an effect on our concerned subject as compared to a natural setting. This is because lab experiments are performed in a controlled experiment. Hence, there might be difference of results in a lab experiment and nature.
Answer:
Carbohydrates such as sugar and starch ,for example are readily broken down into glucose i.e the body's principle source of energy .The glucose can be used by the body as an immediate source of energy. Glucose can be immediately used as fuel, or even can be sent to liver and muscles and stored as glycogen .
Explanation:
Answer:
I think it is new technology, conferences, and peer reviewed journals
Explanation:
Answer:
Increase
Explanation:
Oligomeric enzyme have more than one polypeptide chain and the enzyme show positive cooperativity. It means that binding of the ligand to the enzyme will help other ligands to bind to the enzyme. Hill cofficient is used to measure the determining the degree of cooperativity of the binding between enzyme and substrate or ligand. As in this case, allosteric enzyme show positive cooperativity, its Hill cofficient will increase
Answer:
D) Insulin
Explanation:
Insulin is an organic molecule, specifically a protein molecule, which is produced by the pancreas. It is an enzyme that regulates the level of glucose in the blood. Insulin carries out this function by converting excess glucose in the blood into a stored form called GLYCOGEN.
The glycogen, which is stored in the liver, is converted back to glucose when the need arises for glucose in the blood. Hence, INSULIN is that large organic molecule (protein) that helps to maintain glucose levels in the blood and is released from the pancreas.
