For the answer to the question above, the Endocytosis is a process that allows a cell to engulf molecules in the entirety of the molecule and surround those molecules in a membrane. Transport is when a small molecule <span>can actively transport through a cellular membrane and come out again. I hope this helps</span>
The right answer is the activation energy.
The catalyst increases the reaction rate by introducing new reaction paths (mechanism), and lowering its activation energy, or activation Gibbs free energy. By doing this it can increase the speed, or lower the temperature of the reaction. It is important to note that the catalyst does not alter the total Gibbs free energy of the reaction which is a system state function and therefore has no effect on the equilibrium constant.
Answer:


→ Molar Mas = <u>5</u><u>5</u><u>.</u><u>8</u><u>5</u><u> </u><u>g/</u><u>mol</u>

→ Molar Mass = <u>5</u><u>8</u><u>.</u><u>4</u><u>4</u><u> </u><u>g/</u><u>mol</u>

→ Molar Mass = <u>16.02 g/</u><u>mol</u>

→ Molar Mass = <u>7</u><u>4</u><u>.</u><u>1</u><u>0</u><u> </u><u>g/</u><u>mol</u>
ʰᵒᵖᵉ ⁱᵗ ʰᵉˡᵖˢ

Sour milk contains less lactose than the fresh milk, as the sour milk gets converted to lactic acid and bacteria which enhances the digestion process. One important reason is that proteins take more time in getting digest than other nutrients. We know that fresh milk has a large amount of lactose.
Explanation:
The lactic acid bacteria have many benefits. They improve lactose digestion in the stomach. The lactase activity of the bacteria performs the task of digesting lactose in the product once it reaches the intestine thus fuelling the process of digestion in case of sour milk.
In fresh milk, the casein protein in contact with milk forms curdles which are difficult to digest.