From the options that factor that does not effect the rate of enzyme reaction is : ( D ) Amount of product.
Enzymes are substances found in organisms that catalyzes the rate of chemical reaction occurring in an organism. during the chemical reaction the enzyme remains intact and is not utilized during the process.
Some of the process that may Inhibit the performance of an enzyme(s) includes ;
- pH ,
- The substrate concentration,
- Temperature and
- The concentration of the enzyme.
The amount of the product does not affect the performance rate of the enzyme because enzymes functions in chemical reactions and not physical reactions
Hence we can conclude that the factor that does not effect the rate of enzyme reaction is the Amount of product
Learn more : brainly.com/question/13981863
B it could be D but you pick what you feel is right Good luck Luv!
No there is no selective pressure that confers an advantage to those who do taste it.
<h3>What is PTC?</h3>
Despite the fact that PTC isn't found in nature, tasting other bitter substances—many of which are toxins—that do occur naturally has a high correlation with taste sensitivity.
In order to defend themselves from being eaten, plants develop a range of harmful substances. Early humans developed the capacity to distinguish bitter tastes as a safeguard against ingesting dangerous plants. There are roughly 30 genes in humans that produce bitter taste receptors. People may taste a large variety of bitter substances because each receptor can interact with a number of different molecules.
Learn more about Taste with the help of the given link:
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I only know one for the first one, don't be mad, please.
1. I'm pretty sure one of them is membrane
2. A cell can die through infection, poisoning, overheating, or even lack of oxygen.
3. I think it depends on how fragile the membrane of the cell is.
I'm so so so sorry if these didn't help, I'm trying my best, lol.
The knee flexors all have skeletal attachments on the -Tibia and fibula.-
