It accuses in warm or wet climates. Rocks break down by dissolving or reacting with the minerals that are in the rock.
Answer:
The correct answer is A the compound is a competitive inhibitor
Explanation:
Competitive inhibitor competes with the substrate to bind to the active site of the target enzyme and after binding to the active site the inhibitor slow down or stop the reaction catalyzed by that enzyme.
Competitive inhibitor basically effects the Km value of the enzyme thus decreasing the activity of the later.
Increasing the substrate concentration displace the inhibitor from the enzyme"s active site thus reducing the inhibitory effects of the later thus increasing the activity of the enzyme.
<span> d. Functional capacity
Functional capacity is a psychological mechanism of an individual to thrive in an environment by self-care, like being able to cook, feed themselves, take a bath, wear clothes, attend specific events such as gatherings and particular themes, and others. </span>
Answer:
Determine the proportion of offspring phenotypes that would result when two merle dogs mate, if one dog is true-breeding for the long-coat trait and the other dog is true-breeding for the short-coat trait.
LL x ll= Ll, Ll, Ll and Ll
The phenotype of the mating between two mertie dogs with true long-coat trait and true short-coat trait is heterozygous long-coat dogs will be produced all through
4:0
Explanation:
<u>Answer</u>: Option b false
<u>Explanation</u>:
- Refrigerating or freezing foods <em>does not kill all or most of the bacteria</em> in the food as lowering the temperatures of the food only renders the microbes present in it <em>inactive</em>. As soon as the food is brought back to normal temperature, the microorganisms present in it become active again.
- The advantage of freezing food is only limited to the fact that once the food is frozen, all the microbes be it fungus, bacteria etc. become inactive and do not multiply and thus, freezing prolongs the shelf life of food, however once this food is thawed the micro organisms again become active and start multiplying and can easily cause food borne illness.
- So, the only way to kill the micro organisms present in the food is to cook the food to correct temperatures and not freezing.