Answer:
Proteins are dynamic entities, and they possess an inherent flexibility that allows them to function through molecular interactions within the cell, among cells and even between organisms. Appreciation of the non-static nature of proteins is emerging, but to describe and incorporate this into an intuitive perception of protein function is challenging. Flexibility is of overwhelming importance for protein function, and the changes in protein structure during interactions with binding partners can be dramatic. The present review addresses protein flexibility, focusing on protein-ligand interactions. The thermodynamics involved are reviewed, and examples of structure-function studies involving experimentally determined flexibility descriptions are presented. While much remains to be understood about protein flexibility, it is clear that it is encoded within their amino acid sequence and should be viewed as an integral part of their structure.
Explanation:
They have two pairs of main nerve cords organized around a number of paired ganglia. while they don't have a "true brain"-- they have somewhat of a nervous system, composed of the two, or three pairs of nerve cords contained in the visceral mass.
<span>Eutrophication (the overenrichment of aquatic ecosystems with nutrients leading to algal blooms and anoxic events) is a persistent condition of surface waters and a widespread environmental problem. Some lakes have recovered after sources of nutrients were reduced. In others, recycling of phosphorus from sediments enriched by years of high nutrient inputs causes lakes to remain Eutrophic even after external inputs of phosphorus are decreased. Slow flux of phosphorus from Overfertilized soils may be even more important for maintaining eutrophication of lakes in agricultural regions. This type of Eutrophication is not reversible unless there are substantial changes in soil management. Technologies for rapidly reducing phosphorus content of over-enriched soils, or reducing erosion rates, are needed to improve water quality.</span>
Answer:
<em>Only one process involves sperm and eggs</em>
The dough rises faster in a warmer area because the rate of a chemical reaction increases as the temperature increases
