Answer:
Option A
Explanation:
Please see the attachment
Answer:
H+
Explanation:
Hemoglobin is the major protein of red blood cells. It has many exposed amino groups and carboxylic groups at its surface. These NH3 and COOH groups serve as weak acids and bases respectively and allow hemoglobin to serve as a buffer to maintain the pH of the RBC cytoplasm.
As the exposed amino groups of hemoglobin protein bind to the H+ ions, the free H+ concentration of the cytoplasm of RBC is reduced leading to a buffer action to maintain the pH.
Answer:
Lysosome
Explanation:
Freezer burn occurs due to the sublimation of ice in unprotected meat rich in muscles during long-frozen storage. It appears after thawing. The ice crystals rupture the lysosomes which in turn contain hydrolyzing enzymes.
Leakage of the hydrolytic lysosomal enzyme causes freezer burn and affects the appearance of the frozen meat. The hydrolytic enzymes of lysosomes partially digest the cells which in turn impart bad flavor to the stored food.
Answer:
C
Explanation:
It will affect the liver because the liver helps to store fatty foods
