The clear protein of an egg become opaque and firm when cooked because the heat CHANGES THE PROTEIN STRUCTURE BY DENATURING THE PROTEIN.
Each enzymes has its own range of temperature at which it remains active, when this temperature is exceeded the protein becomes denatured and loses its three dimensional structure which determines its functions.
Do you need help on all the questions? Because I can help you go through the answers if you want.
<span>The answer is A. The common use of Latin in Linnaeus’
system of binomial nomenclature
classification ensures that scientists are on the same page especially in conducting of scientific research
and comprehension of findings. Latin is
used because it was the common intellect language
in the ancient times. </span>
The answer is oropharynx.
The reason for this type of epithelium in this region of the respiratory tract is due to
its proximity to the esophagus. This
means that this region of the respiratory
tract is subject to abrasion by food
passing down the esophagus. This
epithelium is continuous with that of the esophagus.
the importance of this procedure is to get a set of data to compare your other test results to, like when they are active
