The phenomenon known as "salting-out" occurs at very high ionic strengths, when protein solubility declines as ionic strength rises. As a result, salting out may be used to segregate proteins according to how soluble they are in salt solutions.
Because large levels of sodium chloride disturb the bonds and structure of the active site, the rate of enzyme activity will gradually decrease as the concentration of sodium chloride rises. As a result, some of the active sites get denaturized and the starch loses its ability to attach to them. As more enzymes get denatured and eventually cease to function, enzyme activity will steadily wane.
The decomposition of so3 to so2 gas and o2 gas can be described in the balanced chemical equation:
2so3(g) = 2 so2 (g) + 02(g).
so assuming a complete reaction, the ratio of so2 gas to total products is 2/3 while that of 02 is 1/3.
Subtracting water's water vapor pressure, 760-40 mm hG = 720 mm Hg.
then the products partial pressures are
so2 = 2/3 * (720) = 480 mm Hg.
o2 = 720-480 = 240 mm Hg.
Answer options from an alternative source
- fructose
- lactose
- starch
- glucose
- cellulose
Answer:
- fructose -monosaccharide
- lactose - disaccharide
- starch - polysaccharide
- glucose - monosaccharide
- cellulose - polysaccharide
Explanation:
Monosaccharides are carbohydrates that are the simplest form of a sugar. They cannot be further broken down into smaller carbohydrates, and represent the basic building block for carbohydrates. Monosaccharides can form disaccharides, which are the sugar formed when two monosaccharides join together, or polysaccharides, which are chains of monosaccharides.
A large volume of material will have a small amount of mass when the
material in question is gaseous or porous, and therefore has a lot of
space within it despite taking up a large amount of space overall.
