Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Answer:
Products would be on the right. Reactants would be on the left
Explanation:
Answer:
Succinate oxidation to fumarate The following reactions transform succinate to regenerate oxalacetate. The first of these reactions is carried out by an oxidation catalyzed by succinate dehydrogenase. The hydrogen acceptor is FAD, since the free energy change is insufficient to allow NAD to interact. The final product is fumarate.
Explanation:
The condensation reaction of GDP + Pi and the hydrolysis of Succinyl-CoA involve the H2O necessary to balance the equation.
Answer:
(a )people separate mixtures in order to ger a specific substance that they need.
