Water's high heat capacity is a property caused by hydrogen bonding among water molecules. When heat is absorbed, hydrogen bonds are broken and water molecules can move freely. When the temperature of water decreases, the hydrogen bonds are formed and release a considerable amount of energy
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An enzyme’s shape is tied to its function. Heat, disease, or harsh chemical conditions can damage enzymes and change their shape. When this happens, an enzyme doesn’t work anymore. This affects the body processes the enzyme helped support.
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In cross-pollinating plants that either produce yellow or green pea seeds exclusively, Mendel found that the first offspring generation (f1) always has yellow seeds. ... that a trait may not show up in an individual but can still be passed on to the next generation.
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The plates are spreading apart and moving in opposite directions.
