The one advantage of using DNS assay to detect maltose production is the formation of a soluble and colored product compound.
The reaction that occurs between maltose and DNS in the assay is a redox reaction (reduction and oxidation) such that maltose gets oxidized and becomes Maltonic Acid while the DNS gets reduced into reduced DNS. The intensity of orange/brown /red color of reduced DNS is proportionately related to the amount of Maltose in the solution.
the controlled variables are, timing of adding ice, water used, and amount of sugar. the dependant variables are, daily temperature, and amount of lemon juice. the independent variable is, number of glasses sold. hope it helps
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Answer:
the cell membrane becomes depolarized.
Explanation:
Na+ moves in, K+ moves out.
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The myosin head separates from actin as a result of ATP binding. The intrinsic ATPase activity of myosin then transforms ATP into ADP and Pi. The myosin head's angle is altered into a cocked state by the energy generated during ATP hydrolysis. The myosin head is now ready to move in the future.
The myosin protein is in a high-energy conformation when the head is cocked. At the end of the power stroke, the myosin head is in a low-energy position because this energy has been used up during the power stroke. ADP is released following the power stroke, but the cross-bridge is still there and actin and myosin are joined together.
Since ATP is readily available, the cross-bridge cycle can repeat, and muscular contraction can go on as long as ATP is there.
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