Salt is the Inorganic matter.
Option D.
<h3><u>Explanation:</u></h3>
Organic matters are defined as those compounds of carbon expect the carbonates, bicarbonates, cyanides etc. These compounds were primarily thought to be produced only from the living organisms and were unable to be produced in laboratory. But later they were being produced in laboratory too.
Inorganic compounds are all the compounds except the organic ones.
Here, in the question, we see the compounds -
Protein - it's the polymer of amino acids which contain carbon, and isn't carbonates or bicarbonates, cyanides etc.
Carbohydrates and sugars are also similar to proteins which contain carbon and isn't the exceptions. So they are also the organic compounds.
But salt, commonly table salt is sodium chloride which doesn't contain carbon, so is Inorganic.
The speed of a sound wave depends upon the medium through which it travels. In general, sound travels faster through solids than through liquids or gases. Also, the denser the medium, the slower sound will travel through it. The same sound will travel at a different speed on a cold day than it would on a warm day.
It would be A, because a fossil forms after an animal dies, and hundreds to thousands of years of soil or sediment coversit's body, preserving it. :)
The pKa represents the pH of the medium at which the zwitterionic amino acid assumes most stable ionic form due to structural stabilization. As the pKa is dependent upon the environmental factors of the solution around the amino acids, a change in their structure and localization can cause change in the pKa of the protein. Thus, the answers can be found as below:
Part A: Decrease (As the lysine is basic in nature, it will tend to stabilize the electrostatic interaction and weak interactions between the acidic amino acids and hydrogen bonds in the viscinity, thus lowering the pH and hence pKa of the protein)
Part B: Increase (As the carboxyl group is acidic in nature, removal of it will tend to increase the pKa since the basic amino acids will tend to accumulate more negative charge in their viscinity)
Part C: Increase (As glutamic acid is an acidic amino acid, its shift from outside to a non-polar site will prevents its ionization and hence the pKa will tend to shift from slightly acidic to slightly basic, hence increase)
An omega-3 fatty acid is one that has its first double bond at the <u>methyl </u>end of the molecule.
Explanation:
Fatty acids will have a methyl end and a carboxylic acid end and the long carbon chain.
The number of hydrogen atoms attached to the carbon atoms depends upon its saturation type – saturated or unsaturated fatty acid.
The main advantage of the unsaturated fatty acids is that they have fewer hydrogen atoms because they are replaced with a double bond between the carbon atoms.
There are both short chain (carbon atoms 18 or less) or long chain (more than 20) fatty acids.
Omega-3 fatty acids are polyunsaturated fatty acids (PUFA). Depending upon the carbon chain length, the first C=C double bond occurs between the third and fourth carbon atom from its methyl end on the carbon chain of the omega-3 fatty acid.
Omega-3 fatty acids are recommended by dieticians due to its immense health benefits especially for the heart since it reduces blood triglyceride level, blood pressure, plaque formation, and the risk factors for heart attacks or failure. These are also good for the eyes, to treat mental depression, and for fetal brain development during pregnancy.
