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Assoli18 [71]
3 years ago
13

When a star is nuclear energy runs out, it dies. A starcan die in many ways. A___is one way a star might die, and it can trigger

the beginning of a new stars life cycle
A. Red giant

B. White dwarf

C. Black dwarf

D. Supernova
Biology
1 answer:
fomenos3 years ago
4 0
It would be D: Supernova
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Which of the following events takes place in the electron transport chain?
Montano1993 [528]

Answer:

The correct answer is C  the extraction of high energy electrons remaining from glycolysis and citric acid cycle .

Explanation:

Electron transport chain(ETC)  occur in mitocondria and is the last process of aerobic respiration.ETC deals with the transfer of electron from the reducing equivalent such as NADH,FADH2 thereby oxidising them to their oxidized form NAD+,FAD.

            The liberated electron from these equivalents utilizes the proton motive force come from the transport of H+ ion cytosol to mitocondrial matrix and then result in the phosphorylation of ADP to form ATP along with H2O by the reduction O2.

3 0
3 years ago
Label the following terms in the following picture
Ierofanga [76]

Enzyme is C

Active Site is B

Product is D

and Protein is A

7 0
3 years ago
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identity 20 scientists, their place of origin, year and significant contribution to the study of micro biology​
ExtremeBDS [4]

Answer:

632–1723 Anthonie van Leeuwenhoek (1632-1723). Natuurkundige te Delft Rijksmuseum Antonie van Leeuwenhoek Dutch Considered to be the first acknowledged microscopist. Van Leeuwenhoek was the first to observe microscopic organisms, using simple single-lensed microscopes of his own design.[1]

1729–1799 Lazzaro Spallanzani Italian Proved that bacteria did not arise due to spontaneous generation by developing a sealed, sterile broth medium.[2][3]

1749–1823 Edward Jenner  Edward Jenner English Developed vaccination techniques against smallpox.[2]

1818–1865 Ignaz Semmelweis Ignaz Semmelweis Hungarian Demonstrated that doctors washing their hands with chlorine solutoin significantly reduced mortality of women giving birth in the hospital setting.[4]

1853–1938 Hans Christian Gram portrait  Hans Christian Gram Danish Developed the Gram stain used to identify and classify bacteria.[2]

1845–1922 Charles Laveran Charles Lavaran French 1907 Nobel Prize in Physiology or Medicine for discovering the causative agents of malaria and trypanosomiasis.[2]

1827–1912 Joseph Lister  Joseph Lister English Introduced sterilisation techniques to surgery.[2][5]

1822–1895 Louis Pasteur, foto av Paul Nadar, Crisco  Louis Pasteur French Seminal discoveries in vaccination, food safety, and microbial fermentatoion. A key proponent of the germ theory of disease.[2]

1850–1934 Fanny Hesse German Developed agar for use in culturing bacteria.[2][6]

1851–1934 Martinus Beijerinck Netherlands Discovered the first virus as well as bacterial nitrogen fixation and sulfate reduction.

1885–1948  Marjory Stephenson British Pioneer of bacterial metabolism.

1871–1957 Kiyoshi Shiga Japanese Discovered a bacterium causing an outbreak of dysentery.[2][7]

1854–1917 Emil Adolf von Behring German 1901 Nobel Prize for Physiology or Medicine for discovering diphtheria antitoxin.[8]

1857–1932 Sir Ronald Ross British 1902 Nobel Prize in Physiology or Medicine for discovering that malaria is transmitted by mosquitoes[9]

1843–1910 Robert Koch German 1905 Nobel Prize in Physiology or Medicine for work on tuberculosis; identified causative agents of tuberculosis, cholera, and anthrax.[10]

1845–1922  Charles Louis Alphonse Laveran French 1907 Nobel Prize in Physiology or Medicine for recognizing parasitic protozoa as the causes of malaria and African sleeping sickness.[11]

1857–1940  Julius Wagner-Jauregg Austrian 1927 Nobel Prize in Physiology or Medicine for discovering the neurosyphilis could be treated by inducing fever with malaria parasites.[12]

1866–1936  Charles Jules Henri Nicolle French 1928 Nobel Prize in Physiology or Medicine for determining that typhus is transmitted by body lice.[13]

1895–1964  Gerhard Domagk German 1939 Nobel Prize in Physiology or Medicine for the discovering the first commercially available antibiotic: prontosil.[14]

1881–1955  Sir Alexander Fleming Scottish 1945 Nobel Prize in Physiology or Medicine for discovering penicillin.[15]

1906–1979  Sir Ernst Boris Chain British

1898–1968 Howard Walter Florey Australian

1899–1972 Max Theiler South African 1951 Nobel Prize in Physiology or Medicine for developing a vaccine against yellow fever.[16]

1888–1973 Selman Abraham Waksman American 1952 Nobel Prize in Physiology or Medicine for identifying streptomycin and other antibiotics.[17]

(I really hope this helps you out!)

6 0
4 years ago
Why did the enzymes stop working under high heat conditions? In theory the enzymes should
Natali5045456 [20]

Why did the enzymes stop working under high heat conditions?

Enzymes are made up of proteins which has a particular structure (3-dimensional) to perform the biological reaction, e.g. tertiary structure. Under high heat (temperature) conditions, the structure of protein is disturbed/changed. Typically,  increasing temperatures would increase the kinetic energy of the molecules and thus it will disturb the structure particularly the active. Once the structure of protein and/or active site is changed, it cannot perform a particular reaction.

In theory the enzymes should work in colder conditions but at a slower rate, why?

Because lower temperature would not affect the structure of the protein (enzyme), rather the biological activity would be slow down. Again, this is because of the decreased momvement of atoms/molecules (kinetic energy). If the temperature drops more than the working range of enzyme, the biological activity would completely stop unless it is raised again. It should be noted that maximum efficiency of enzyme is seen at optimum temperatures. The optimum temperature for many enzymes in humans is 37 degree Celsius.

How was the active site of the enzyme affected by the pH changes and the high heat conditions?

The enzyme activity can be affected by the change in pH as well as by heat as mentioned above. In both cases, the structure of active site is disturbed. We know that enzymes are made up of amino acids which carry specific charges on its atoms. The change in pH would change the intermolecular forces of enzymes because these atoms are attracted by the availability of hydrogen or hydroxyl ions. In the end, the structure of active sites is disturbed. Just like temperature, each enzyme works best at its optimum pH.

In case of temperature, the kinetic energy of the molecule is increased and if the temeprature is increased byond the limit, this will denature the protin structure.

Why must the body maintain a blood pH balance as well as normal body temperature?

To answer this question, we first need to understand "Acid–base homeostasis". Acid–base homeostasis is the maintenance of pH of the body's extracellular fluid. This is important for the normal functioning (physiology) and cellular metabolism of the cells. A balance of acid-base homeostasis is thus crucial for the blood as well because it carrys nutrients and energy molecules, and helps in transportation of gases (diffusion of oxygen and getting rid of CO2). If the blood pH changes, these processes would not occur optimally and results in the poor health. Similarly, the temperature of body should also be maintained, e.g. 37 degree Celsius for humans. This is called temperature homeostasis. In case of change in body temperature, many proteins (enzymes) would not be able to perform their function within the organism's body as stated above. Therefore, regulation of both parameters is crucual to keep body in appropriate functioning state.

3 0
3 years ago
Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast and mold growth) refrigeration
Elan Coil [88]

Answer:

A.True

Explanation:

Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast and mold growth) refrigeration temperatures that slow down the rate of microbial growth are not ideal for bread due to the quality issues (i.e. starch retrogradation) that are actually accelerated at refrigeration temperatures.

The statement is true. There is no as such explanation to this answer as everything is already mentioned in the question itself.

4 0
3 years ago
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