Answer:
Lysosome contains hydrolytic enzymes associated with the intracellular digestion of macromolecules.
Explanation:
Lysosome is found in all types of eukaryotic cells, and it is responsible for the digestion of old cell parts, micro-organism and macromolecules. Lysosome is surrounded by a membrane which maintains the interior acidic environment with the help of proton pump.
Lysosome contains unique membrane proteins and wide variety of hydrolytic enzymes such as acid hydrolyses that are helping in the breakdown of macromolecules (proteins, nucleic acid and polysaccharides). Lysosome acid dependent activity helping to protect the cell from self degradation in the situation of lysosomal rupture or leakage, while the pH of the cell is neutral to slightly alkaline.
The answer is PO4^-3 is non-polar.
We do a heat balance to solve this:
(m cp ΔT)water = -(m cp ΔT)metal
100.8 (4.18) (27 - 22) = -65 (cp)(27-100)
cp = 100.8 (4.18) (27 - 22) / (-65 (27-100))
cp = 0.44 J/ (°C × g)
The specific heat of the metal is 0.44 J/ (°C × g)
Answer:
Magnetism is believed to be caused by the alignment of small, numerous sub-units called : <em><u>Domains</u></em>
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Explanation:
Domains : A magnetic domain is the region in which in which magnetic field of the atoms are grouped together and aligned.
- In unmagnetized material all the magnetic Domains point in different direction.
- In magnetised material (ferromagnets , antiferromagnets) , The Domains point in a particular( fixed Pattern) direction.
The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.
TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.
Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
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