The reason why an egg texture when heated is because : Proteins lose their shape and become insoluble
This occurrence is commonly known as denaturation, which caused the bond that bind the amino acid to break during the heating process and form another bond.<span />
<em>Answer:</em>
<em>van der Waals forces</em>
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<em>Method:</em>
Online, and other sources to make sure the answer is correct.
The answer is a
hope this helps
No it will not. Since the mutation is towards the end of the codon, it is very likely that it would not change the amino acid at all.
Answer:
1.The absorption of amino acid occurs. ✔️ or ❌?
<h2> ans = The absorption of amino acid occurs. ✔️ (correct) </h2>
2. Carbohydrate change to maltose with the presence of amylase enzyme. ✔️ or ❌?
<h2>ans= 2. Carbohydrate change to maltose with the presence of amylase enzyme. ✔️(correct) </h2>
3.Fatty acid and glycerol being absorbed. ✔️ or ❌?
<h2>ans=no about only 95 percent in small intestine </h2>
<h2>hope you understand please give brainliest plz follow </h2>
