During the last and final stage where there is a possibility of 30-36 ATP production rate
It's the proteins that cause the egg white to solidify when you cook it. If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.
Answer: Higher temperatures disrupt the shape of the active site, which will reduce its activity, or prevent it from working. The enzyme will have been denatured . ... The enzyme, including its active site, will change shape and the substrate no longer fit. The rate of reaction will be affected, or the reaction will stop. So the answer is c i hope this helped:)
Explanation:
Answer:
it is true..they contain cholestrol and triglycerides.
Answer:
I wasn't sure what you were asking
Explanation:
The fluid mosaic model explains various observations regarding the structure of functional cell membranes. According to this biological model, there is a lipid bilayer (two molecules thick layer consisting primarily of amphipathic phospholipids) in which protein molecules are embedded.
