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.
Answer:
Its mass is measured on a scale.
It is measured on a balance.
Explanation:
The mass of an object can easily be determined using a balance or weighing scale.
Mass is the amount of matter contained in a substance. it is has the same value every where and will not vary by geography or location.
Weight is the force on body due to gravity. It is a function of mass and acceleration due to gravity.
Both mass and weight are different.
They can both be measured using a weight device.
I would say G sorry if it’s not right
Answer:
When excess of carbon dioxide is passed in lime water, calcium carbonate is converted to calcium bicarbonate which is soluble, hence the milkiness due to calcium carbonate disappears.
Explanation:
Ca(OH)2+CO2 → CaCO3 (Milkiness) ↓+H2O
CaCO3+H2O+CO2 → Ca(HCO3)2 (soluble)
To find the empirical formula you would first need to find the moles of each element:
58.8g/ 12.0g = 4.9 mol C
9.9g/ 1.0g = 9.9 mol H
31.4g/ 16.0g = 1.96 O
Then you divide by the smallest number of moles of each:
4.9/1.96 = 2.5
9.9/1.96 = 6
1.96/1.96 = 1
Since there is 2.5, you find the least number that makes each moles a whole number which is 2.
So the empirical formula is C5H12O2.
