<span>Valence is defined as number of electrons that are present in the outermost orbital. Oxygen is in the 16th column of the periodic table and the total number of valance electrons is determined by units place digit of the column position which is 6 for oxygen. The outermost orbital is the high energy level and there are two in that orbit. So the valance is +2.</span>
It’s A the immune system & lymphatic Hope this helps!
Answer:
C: autocrine
Explanation:
There are three types of hormones according to where their target cells are.
- Endocrine: Their target cells are distributed far and they travel via blood to reach the target cells.
- Paracrine: Their target cells are often their neighbors so they often diffuse to reach them
- Autocrine: Their secretion acts on themselves. Hence they are their own targets.
Answer:
The Markonikov's rule determines where to add a nucleotide in the reaction
Explanation:
In organic chemistry, the organic carbonyl reactions are governed by a set of rules. One of them is the Markovnikov's rule. Basically, the rule determines where the addition of the nucleophile and a hydrogen will take place in a chemical reaction involving alkene addition. In the reaction principles, there are rules to follow based on the syn and anti addition. This refers to which side the two groups will face. they add to the same side an called the syn. When its opposite side, then its anti.
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
