Answer:
Sodium-C) Malleable, soft, and shiny
Silicon-D) Has properties of both metals and nonmetals
Bromine-A) Highly reactive gas
Argon-B) Nonreactive gas
The technology that was used to produce the results illustrated in the image is gel electrophoresis and it is used for separating deoxyribonucleic acid (DNA) fragments.
Gel electrophoresis can be defined as a technology that is used in the laboratory for the separation of mixtures of deoxyribonucleic acid (DNA), ribonucleic acid (RNA) or other macromolecules such as proteins based on molecular size and charge.
In gel electrophoresis, an electric current is applied to the deoxyribonucleic acid (DNA) samples so as to create fragments that can be used to compare the various samples of deoxyribonucleic acid (DNA).
The steps involved in gel electrophoresis include the following:
- Extraction of deoxyribonucleic acid (DNA).
- DNA isolation and amplification.
- Addition of deoxyribonucleic acid (DNA) to the gel wells.
- Application of an electric current to the gel.
- The separation of DNA bands based on molecular size and charge.
- Deoxyribonucleic acid (DNA) bands are stained.
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Pasta contains starch and thus contains more substrate and needs more enzyme to digest.
<h3>What is
starch ?</h3>
A polymeric carbohydrate called starch, also known as amylum, is made up of a lot of glucose units connected by glycosidic linkages. The majority of green plants synthesize this polysaccharide as a form of energy storage. It is the most prevalent type of carbohydrate consumed by people worldwide and is present in significant proportions in common foods like wheat, potatoes, maize (corn), rice, and cassava (manioc).
Pure starch is a powder that is white, odorless, tasteless, and insoluble in alcohol or cold water. It is made up of the branching amylopectin and the linear and helical amylose molecules. Starch typically comprises 20 to 25% amylose and 75 to 80% amylopectin by weight, depending on the plant. Animals store their energy in glycogen, which is a more intricately branched form of amylopectin.
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Answer:
Gqalpha.
Explanation:
The signalling processing occurs in the brain with the helps of different receptors, proteins and hormones. These receptors determines the taste sensation, visual and hearing sensation as well.
In case of the increase in the level of the diacylglycerol, the Gqalpha trimeric G protein bounds to the GTP. This subunit helps in the hydrolysis of phosphatidylinositol 4,5-bisphosphate (PIP2) to diacyl glycerol (DAG) and inositol trisphosphate (IP3) by activating the enzyme known as phospholipase C.
Thus, the answer is Gqalpha.