Magnesium potassium phosphate hexahydrate and a number of its deuterated counterparts were studied for their Fourier transform infrared and Raman spectra. By contrasting the spectra obtained at the boiling point of liquid nitrogen with those obtained at ambient temperature and by examining the spectra of a succession of partially deuterated MgKPO4
<h3>What is Infrared and raman spectroscopy ?</h3>
Raman and infrared spectroscopy both investigate how radiation interacts with molecular vibrations, but they do so in different ways depending on how the photon energy is delivered to the molecule by altering its vibrational state.
- While IR spectroscopy depends on a change in the dipole moment, Raman spectroscopy depends on a change in the polarizability of a molecule. In contrast to IR spectroscopy, which measures the absolute frequencies at which a sample absorbs light, Raman spectroscopy measures the relative frequencies at which a sample scatters light.
Learn more about Spectroscopy here
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Answer:
The object moves up.
Explanation:
I think that's the answer because since F was up that would cause 5 N . To go up.
Tell me if I'm wrong, plz :D
<h3><u>Answer;</u></h3>
<em>D. Have different structures and different functions</em>
A plasma membrane and a cell wall <em><u>have different structures and different functions</u></em>.
<h3><u>Explanation;</u></h3>
- <em><u>Plasma membrane</u></em> is a structure that is found in <u><em>both animal cell and plants cells</em></u>. It is made up of a <u><em>bi-layer consisting of lipid and proteins</em></u>. Plasma membrane are semi-permeable which means the<em><u> allow selective movement of materials in and out of the cell. </u></em>
- <em><u>Cell wall</u></em>, on the other hand is a structure that is found on plant cells and lacks in animal cell. It <em><u>contains cellulose in its structure </u></em>which enables it to be rigid and enhances it <em><u>protect the cell from mechanical damage</u></em> from harsh conditions such as pressure in the outside environment.
Proteins and carbohydrates <span>yield about 4 kcal/g when completely oxidized, whereas fats yield about 9 kcal/g.</span>