The phenomenon known as "salting-out" occurs at very high ionic strengths, when protein solubility declines as ionic strength rises. As a result, salting out may be used to segregate proteins according to how soluble they are in salt solutions.
Because large levels of sodium chloride disturb the bonds and structure of the active site, the rate of enzyme activity will gradually decrease as the concentration of sodium chloride rises. As a result, some of the active sites get denaturized and the starch loses its ability to attach to them. As more enzymes get denatured and eventually cease to function, enzyme activity will steadily wane.
You just need to multiply the total mass by the decimal value of the part that is tin. 133.8*0.103=13.8g (following the rules of significant figures).
Answer:
Aluminum nitrate is a salt composed of aluminum and nitric acid, belonging to a group of reactive chemicals - organic nitrate and nitrite compounds. The nitrate ion is polyatomic, meaning it is composed of two or more ions that are covalently bonded. This ion makes up the conjugate base of nitric acid.
Explanation:
I’m pretty sure the answer is D :)
Heat energy is needed for evaporation to happen.