Answer : The sketch of two amino acids side by side are shown below.
Explanation :
Amino acid : Amino acid are the acid that contains two functional groups which are carboxylic group, 
and ammine group, 
.
When the two or more that two amino acids join together with the help of peptide bond, they produces polypeptide chain or protein.
The bond present between the two amino acid is called a peptide bond.
The peptide bond is a chemical bond that is formed between the two molecules when the nitrogen of one amino acid react with the carbon of another amino acid by releasing a water molecule.
Hence, the sketch of two amino acids side by side are shown below.
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
Answer:
The Retention factor (rf) value is = 0.2
Explanation:
- Retention factor (Rf) is factor used substances that could be separated using Chromatography. Retention factor determines how fast the component can move on the chromatogram (stationary phase) after elution. Elution occurs when mobile phase (solvent) moves across the stationary phase when the solute has been spotted on the origin.
- Retention factor (Rf) ranges from value between 0 and 1. The closer the value to 1, the faster it can move upon elution. Rf can be calculated.
- Rf value = distance moved by the solute / distance moved by the solvent
= 0.40cm / 2.00cm
= 0.2
its me again this is how you find the answer. note: i dont have the periodic table to see the exact atomic mass to find the molar mass however this is the answer:
so the actual formula is Mg(OH) with a 2 as a subscript because there are 2 Mg. so with Mg(OH)2 the Molar mass is 58.32g/mol. 58.32 g/mol x 7.1x1024 = 4.1x1026g
