Answer:
4.3%
Explanation:
i had this same question on a test
Answer:
Arachidonic acids
Explanation:
Non-steroidal anti-inflammatory drugs (NSAIDs) are drugs used due to their analgesic, anti-inflammatory effects.
It inhibit cyclooxygenase (COX) enzyme that takes part in the biosynthesis of prostaglandins (PGs) and thromboxane (TX) and the production of eicosanoids.
Eicosanoids are made by the enzymatic or non-enzymatic oxidation of arachidonic acid or from other polyunsaturated fatty acids (PUFAs) that are close to arachidonic acid which are 20 carbon units in length.
They are important cell signaling molecules that inhibit inflammation, allergy, fever,regulate abortion of pregnancy and normal childbirth, regulating cell growth.
The milky way galaxy our galaxy
Squirrels, chipmunks, rabbits, deers, and groundhogs.
hope this helps.
Answer:
Explanation:
This question is a practical question and would require some sort of experiment. However, let's define what rate of reaction means. The rate of a chemical reaction (in this case fermentation) can be described as the speed at which the reaction occurs; meaning the speed at which product is formed per unit time.
The "claim" in the attachment in the question can be referred to as hypothesis since this question is an experiment. The null hypothesis here will be "<u>the rate of alcoholic fermentation is not affected by the type of sugar used as an energy source</u>".
The "evidence" from the attachment will be result of the experiment conducted which cannot be provided here.
However, the conclusion of this experiment (which also answers the main question; does the rate of alcoholic fermentation differ when different types of sugar are used as a source of energy?) should show that the rate of alcoholic fermentation should differ based on the type of sugar used. This is because different enzymes are responsible for the conversion of this disaccharide to the glucose monosaccharide which is what finally undergoes alcoholic fermentation. For example sucrose is broken down into glucose and fructose by sucrase while lactose is broken down into glucose and galactose by the enzyme lactase.
Note that the reaction rate from glucose to produce CO₂ (a product of fermentation) will be the same (regardless of source) but the reaction time from the disaccharide to glucose will be different because of the difference in enzyme and can also be determined by comparing the time to produce the CO₂ by the sugars and the time to produce same amount of CO₂ when given water in the experiment .
