Answer: True. The three factors are as stated above
The phenomenon known as "salting-out" occurs at very high ionic strengths, when protein solubility declines as ionic strength rises. As a result, salting out may be used to segregate proteins according to how soluble they are in salt solutions.
Because large levels of sodium chloride disturb the bonds and structure of the active site, the rate of enzyme activity will gradually decrease as the concentration of sodium chloride rises. As a result, some of the active sites get denaturized and the starch loses its ability to attach to them. As more enzymes get denatured and eventually cease to function, enzyme activity will steadily wane.
Answer:
The answer is "3.57 and 0.07".
Explanation:
Using the slop formula:
Given:
length path
from calibration it is found that
The volume that will occupy at STP is calculated as follows
by use of ideal gas equation
that is PV=nRT where n is number of moles calculate number of moles
n= PV/RT
p=0.75 atm
V=6.0 L
R = 0.0821 L.atm/k.mol
T= 35 +273= 308k
n=?
n= (o.75 atm x 6.0 L)/( 0.0821 L.atm/k.mol x 308 k)= 0.178 moles
Agt STP 1 mole= 22.4 L what obout 0.178 moles
= 22.4 x0.178moles/ 1moles =3.98 L( answer C)