Answer: 1
Homeostasis in terms of temperature within the human body is achieved by reaction to stimulation from the environment. For example, in cold temperatures our bodies shiver to get warm.
Answer:
B. Protein is composed of DNA which is produced in the cell
Explanation:
Answer:
enable capillarity
Explanation:
It is well known that water tends to adhere to the walls of the vessel in which it is contained. This is due to the force of adhesion which is defined as the force of attraction between unlike molecules. Cohesion is defined as the force of attraction between like molecules. In the case of a plant, cohesion of water molecules in the xylem vessels prevents the water column from breaking. The forces of adhesion, surface tension and cohesion are the basis of capillarity,that is, the rise of liquids in capillary tubes.
Answer:The ratio of the concentrations of 
and 
when the buffer has a pH of 7.02 is 0.69
Explanation:
The dissociation constant for formic acid = 
Concentration of HA= 0.5 mM
Concentration of = 0.1 mM
pH = 6.16
First we have to calculate the value of 
.
Using Henderson Hesselbach equation :
![pH=pK_a+\log \frac{[A^-}{[HA]}](https://tex.z-dn.net/?f=pH%3DpK_a%2B%5Clog%20%5Cfrac%7B%5BA%5E-%7D%7B%5BHA%5D%7D)
Now put all the given values in this expression, we get:
![6.16=pK_a+\log (\frac{[0.1]}{0.5})](https://tex.z-dn.net/?f=6.16%3DpK_a%2B%5Clog%20%28%5Cfrac%7B%5B0.1%5D%7D%7B0.5%7D%29)
To calculate the ratio of the concentrations of and when the buffer has a pH of 7.02.
Using Henderson Hesselbach equation :
![7.02=6.86+\log \frac{[A^-]}{[HA]}](https://tex.z-dn.net/?f=7.02%3D6.86%2B%5Clog%20%5Cfrac%7B%5BA%5E-%5D%7D%7B%5BHA%5D%7D)
![\frac{[A^-]}{[HA]}=1.44](https://tex.z-dn.net/?f=%5Cfrac%7B%5BA%5E-%5D%7D%7B%5BHA%5D%7D%3D1.44)
![\frac{[HA]}{[A^-]}=0.69](https://tex.z-dn.net/?f=%5Cfrac%7B%5BHA%5D%7D%7B%5BA%5E-%5D%7D%3D0.69)
Thus the ratio of the concentrations of and when the buffer has a pH of 7.02 is 0.69
During bread making, metabolism of simple sugars by yeast produces carbon dioxide which makes the bread rise.
The essential ingredients of bread dough are flour, water and yeast. As soon as these ingredients are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars.
The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and elastic gluten network, the carbon dioxide is held within the bubble and begins to inflate it, just like someone blowing up bubble gum.
As more and more tiny air cells fill with carbon dioxide, the dough rises, and so we see bread rising.
