Answer:
When a substrate is added in water, the enzyme will cause the substrate to dissolve in water. Increase in temperature will cause better functioning of the enzyme and more solute to be dissolved until an optimum temperature. Optimum temperature can be described as the temperature at which the activity of the enzyme is highest.
After optimum temperature is reached, the enzyme will get denatured and the substrate will no longer be able to dissolve in water.
Bulimia, which is defined as an emotional disorder involving distortion of body image and an obsessive desire to lose weight, in which bouts of extreme overeating are followed by depression and self-induced vomiting, purging, or fasting.
Answer:
D. a cause that directly leads to a normal condition without interference
Explanation:
Direct contact infections spread when disease-causing microorganisms pass from the infected person to the healthy person via direct physical contact with blood or body fluids.
Answer:
Option-B, C and E
Explanation:
Archaebacteria are a group of prokaryotes which can survive the extreme conditions. The archaebacteria which can survive very high temperature are called hyperthermophiles. The hyperthermophilic bacteria can survive temperature range between 70 t 125 °C observed in hydrothermal vents.
The archaea bacteria can withstand the high temperature as their membrane is adaptive. The membrane of the archaea is more stable due to the ether linkage which makes carbon less chemically reactive. The phospholipids possess a monolayer which decreases the layer fluidity and thus the unwanted movement of molecules.
The archaea also contain cyclopentane rings in the ester-linked phospholipids which allows tight pacing of the molecules which decrease the movement of solute into and out of the cell.
Thus, the selected options are correct.
Answer:
Respiration
Explanation:
Food energy is chemical energy that animals (including humans) derive from food through the process of cellular respiration. Cellular respiration may either involve the chemical reaction of food molecules with molecular oxygen (aerobic respiration) or the process of reorganizing the food molecules without additional oxygen (anaerobic respiration).
