Answer:
a. The polarity of membrane phospholipids.
Explanation:
Phospholipids are the amphipathic lipids with polar heads and non-polar tails. The non-polar tails of two lipid layers form the core of the membrane while their heads are oriented towards both of the faces of the membrane. The polarity of the phospholipids does not affect the transport of substances. If a membrane has more of the saturated phospholipid tails in its core, the tight packing of the tails makes the membrane less permeable for large and polar substances.
On the other hand, a membrane with a greater proportion of unsaturated hydrocarbon tails in its core is more permeable. Cholesterol is also an amphipathic sterol and moderates the fluidity of membrane and thereby affects its permeability. A more fluid membrane is more permeable than a more solid membrane. Temperature affects the membrane polarity by affecting the membrane fluidity.
The answer is (They are not regulated by contact inhibition.) Contact inhibition is the inhibition or the stopping of the movement and division of cells from rapidly and uncontrollably dividing.
Phosphate buffer is a buffer used in many types of reactions with the function to maintain constant pH value.
This is important because enzymes’ activity is affected by changes in pH. There is an optimum pH for every enzyme that can be defined as most favorable pH value or the point where the enzyme is most active. Phosphate buffer is often use in the measurement of enzyme’s activity because it is isotonic and non-toxic to most cells.
Answer:
B
Explanation:
many of the same organelles are located in both plants and animals cells
<span>A condensation is a process where liquid changes into a gaseous form also known as water vapour. It occurs in the atmosphere when the temperature rises.
Water is produce when glucose and fructose undergo a condensation process. The water is removed by the combination of hydrogen and a hydroxyl together. Glucose and Fructose forms a substance called glycosidic linkage. And hydrogen and hydroxyl is separated from glucose and fructose. When Hydrogen and hydroxyl is combined, they create H2o or water.</span><span> </span>
