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Answer:
If the hydrated salt is overheated, it causes the anhydrous salt to decompose, causing the product to be lost as gas. The reported percentage of water loss will be too high because the gap between the initial measurement and final (which will be lower due to loss of sample) measurement will widen.
Answer: Complete ionic equations dissociate all aqueous solutions into ions. Net ionic equations show the change that occurs in chemical reactions and do not show spectator ions that are the same in reactants and products. (b) If no spectator ions were present then complete and net ionic equations would be identical.
Explanation:
The phenomenon known as "salting-out" occurs at very high ionic strengths, when protein solubility declines as ionic strength rises. As a result, salting out may be used to segregate proteins according to how soluble they are in salt solutions.
Because large levels of sodium chloride disturb the bonds and structure of the active site, the rate of enzyme activity will gradually decrease as the concentration of sodium chloride rises. As a result, some of the active sites get denaturized and the starch loses its ability to attach to them. As more enzymes get denatured and eventually cease to function, enzyme activity will steadily wane.