Answer:
Frozen Meats – Frozen raw meats that are properly vacuum sealed can be stored in the freezer from 1-3 years depending on the type of meat. However, raw meat that is not vacuum sealed will only last 1-12 months depending on the meat.
Explanation:
hop this helps
The water molecules will flow from b to a due to osmosis.
Osmosis is where water molecules will flow from a region of higher water potential to a region of lower water potential, through a selectively permeable membrane.
When the water molecule concentration is higher, it has a higher water potential top. Water potential is the tendency for them to flow to a lower region.
The net movement will stop until both sides of the solution has a same water potential.
Answer:
I am sure it is D or C. have a nice day
Answer:
The lock-and-key model:
c. Enzyme active site has a rigid structure complementary
The induced-fit model:
a. Enzyme conformation changes when it binds the substrate so the active site fits the substrate.
Common to both The lock-and-key model and The induced-fit model:
b. Substrate binds to the enzyme at the active site, forming an enzyme-substrate complex.
d. Substrate binds to the enzyme through non-covalent interactions
Explanation:
Generally, the catalytic power of enzymes are due to transient covalent bonds formed between an enzyme's catalytic functional group and a substrate as well as non-covalent interactions between substrate and enzyme which lowers the activation energy of the reaction. This applies to both the lock-and-key model as well as induced-fit mode of enzyme catalysis.
The lock and key model of enzyme catalysis and specificity proposes that enzymes are structurally complementary to their substrates such that they fit like a lock and key. This complementary nature of the enzyme and its substrates ensures that only a substrate that is complementary to the enzyme's active site can bind to it for catalysis to proceed. this is known as the specificity of an enzyme to a particular substrate.
The induced-fit mode proposes that binding of substrate to the active site of an enzyme induces conformational changes in the enzyme which better positions various functional groups on the enzyme into the proper position to catalyse the reaction.
