C stands for carbon atoms. In glucose thera are 6 carbon atoms, so 6 carbon atoms are used to produce glucose.
Answer: C) 6
Answer:
0.7μM = 0.6 μM = 0.5 μM > 0.4 μM > 0.3 μM > 0.2 μM
Explanation:
An enzyme solution is saturated when all the active sites of the enzyme molecule are full. When an enzyme solution is saturated, the reaction is occurring at the maximum rate.
From the given information, an enzyme concentration of 1.0 μM Y can convert a maximum of 0.5 μM AB to the products A and B per second means that a 1.0 M Y solution is saturated when an AB concentration of 0.5 M or greater is present.
The addition of more substrate to a solution that contains the enzyme required for its catalysis will generally increase the rate of the reaction. However, if the enzyme is saturated with substrate, the addition of more substrate will have no effect on the rate of reaction.
<em>Therefore the reaction rates at substrate concentrations of 0.7μM, 0.6 μM, and 0.5 μM are equal. But the reaction rate at substrate concentrations of 0.2 μM is lower than at 0.3 μM, 0.3 μM is lower than 0.4 μM and 0.4 μM is lower than 0.5 μM, 0.6 μM and 0.7 μM.</em>
Correct answer is
.
Phosphoric acid is a polyprotic acid having 3 acidic hyrdogen therefore it will have 3 pka values.
The equations for the release of acidic hydrogen can be written as:

From the pka values we can judge the idea of pH as using Henderson-Hasselbalch Equation, we get the relation between pH and pka.

Using the following equation, relation of pH and pka is
![pH=pka+log\frac{[A^-]}{HA}](https://tex.z-dn.net/?f=pH%3Dpka%2Blog%5Cfrac%7B%5BA%5E-%5D%7D%7BHA%7D)
Using this equation, we can find that the equation having pka= 2. 14 is closest to the pH=3.2 so the ionic form in this equation will be dominant at the same pH.
Therefore at pH=3.2 the ionic form
of
is dominant.
No sorry i just clicked on this for free points
Answer:
B. Linoleic acid
Explanation:
Linoleic acid was discovered by chance in 1978 by Michael W. Pariza at the University of Wisconsin looking for mutagene formations in meat during cooking. It is called a conjugated linoleic acid (CLA) to a family of several isomers of linoleic acid (at least 13 are known), which are very common in vegetable oils (corn oil, soybean oil, sunflower oil, etc. ) and in animal fat.
The conjugated linoleic acid is formed by several types of fatty acids, all of them different in their chemical structure. CLAs are a “trans” fat that is not harmful to health, but instead is beneficial
Natural Sources of Conjugated Linoleic Acid
The main natural sources of conjugated linoleic acid in food are:
Beef
Butter
cheese
Lamb
Homogenized milk
Yogurt