The answer is 2
Let me know if is wrong
Answer:
The punnet square would look like this.
R R
R RR RR
B RB RB
The answer is A, denature.
As each type of enzymes has its own optimum temperature, like the temperature that they work fastest at, so if the temperature goes too high above the optimum, the 3D structure of the enzyme breaks apart and deforms and they can no longer bind with substrates thus no longer works. In this scenario, we say the enzyme is denatured.
Note that only if the temperature is too high can make the enzyme denature, if the temperature is too low, instead, the enzyme would be inactive, but once the temperature goes back to normal, they work again. Unlike denatured enzymes, which does not work even if the temperature goes back to normal.
Answer:
It would be about 9 kilometers above sea level, and you can expect the temperature to be cold. (see explanation)
Explanation:
If there's no snow or rain and you’re not in a cloud, then the temperature decreases by about 5.4°F for every 1,000 feet up you go in elevation. That is 9.8°C per 1,000 meters. However, if you’re in a cloud, or it is snowing/raining, the temperature decreases by about 3.3°F for every 1,000 feet up you go in elevation. Thus meaning it’s a change of 6°C per 1,000 meters.
Among the tasks in coping with life-threatening illness described by Kenneth Doka, the chronic phase is characterized by "living with the disease".
Kenneth Doka (1995–96) divides the process of dying into three phases, namely the acute, the chronic, and the terminal phases of dying, during which the individual initially is given the diagnosis, then lives with the disease and ultimately surrenders to death.
This phase can be quite long and the supporters may become comfortable in their caregiving role and adjust to the notion of death. This is an important adaptation since a great deal of the care for the terminally ill is given by the family members.
Doka (1998) notes that this phase "is often a period of continued stress, punctuated by points of crisis".
To learn more about Kenneth Doka here
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