Answer: C. Strained
Explanation:
The diplomatic neutrality of the United States was tested during the Napoleonic Wars . The warring nations of Britain and France both imposed trade restrictions in order to weaken each other's economies. These restrictions also disrupted American trade and threatened American neutrality.
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)
Covalent bonds are formed when two atoms are able to <em>share</em> electrons.
Iroinic bonds are form when two atoms are <em> </em> electrons from each other to complete the bond. This results in a pair of ions.
<u>Covalent bonds:</u>
- Have a definite shape.
- Have a low melting point.
- At room temperature they are in a liquid or gas.
- They occur between two non-metals.
<u>Ionic bonds:</u>
- Have no definite shape.
- Have a high melting point.
- At room temperature they are solid.
- They occur between a metal and a nonmetal.
Answer:
What are the three main functions of your digestive system?
Digestion performs the below listed functions
digestion of food particles
absorption of food particles
production of fluid to enhance digestion and enzyme production to aid digestion
Explanation:
