Answer:
C
Explanation:
The more solube a substance is, the more prone it is to dissociating into water.So the answer is C, more of it can dissolve
Answer:
Marine laboratory allow marine biologist to keep organisms alive into work over long periods of time they also may have state of the art equipment
Explanation:can you give brainiest
Answer:
True
Explanation:
Point mutations arise when a single amino acid base is changed. This could cause some differences in the organism or it may not. Manufactured point mutations in model systems such as yeast offer a powerful tool to examine the function of different amino acids in a protein.
There are three types of point mutations
- Silent: these mutations have a single residue change but it does not affect the amino acid that is being coded. There is no change to the wild type
- Nonsense: will cause a stop or start or gain of start/stop codon.
- Mis-sense: will cause a change of amino acid residue. There are two types of mis-sense Conservative and non-conservative. The former will cause a change in amino acid base to one that has similar properties while the former will change to an amino acid of different properties often having different traits than the wild type.
Five main points of Dalton's Atomic Theory
Elements are made of tiny particles called atoms
All atoms of a given element are identical
The atoms of a given element are different from those of any other element
Atoms of one element can combine with atoms of other elements to form compounds. A given compound always has the same relative numbers of types of atoms.
Atoms cannot be created, divided into smaller particles, nor destroyed in the chemical process. A chemical reaction simply changes the way atoms are grouped together.
So, number two, indivisible.
<span>The gustatory sense is dependent on B. chemical stimulation.
Gustatory sense is the taste sense - so different types of chemicals found in the food we eat or the liquids we drink make an impact on our taste sense, which is why we can feel different types of flavors. </span>