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Are the answers
Answer: The answer is A: land and oceans.
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Answer: A (physical property)
Explanation:
It says they both had clear liquids in each cup and since ice floats on water the only option that makes sense is A. There were no chemical, magnetic, or temperature tests made.
Explanation:
The enzymatic digestion of starch by amylase can be performed in the laboratory by several ways. But below there is an example of it
In order to have the best protein performance we have to set the temperature of the reaction to 37 celsius degrees.
- Prepare a starch solution and spread into tubes
- Prepare an amylase solution and spread into tubes
- Adjust the pH to the optimum range with buffers, that is about 6.7 to 7.
- Adjust the temperature of the tubes reaction to 37 celsius degrees.
The wrong temperature and the pH can unfold the enzymes and make the binding site inefficient.
- Pipette the starch solution in the tubes with enzymes.
By the final step the glucose will be produced by the enzymatic digestion of amylase.
It's attached the scheme of the hydrolyzation of a starch strain
The level of the structure is the proteins in the secondary.
<h3>What is the structure of secondary?</h3>
- A polypeptide chain's adjacent amino acid residues are arranged in regular patterns in space, known as secondary structure. It is kept in place by hydrogen bonds between the amide hydrogens and the peptide backbone's carbonyl oxygens. Helixes and structures are the two main secondary structures.
- Local regions of proteins can be organized into one of three three-dimensional configurations: alpha helices (-helix), beta sheets (-strand), or omega loops. The alpha helix is the most prevalent secondary protein shape because it is stable and low-energy.
- The interaction of amino acids with every backbone NH hydrogen bound with the backbone C=O group of the corresponding amino acid residue in the polypeptide chain results in the- helix formation. The- helix motif is particularly prevalent in transmembrane regions of proteins that traverse the lipid bilayer.
You are observing proteins in a lab for an experiment. During transport, they have started to unwind and lose their shape.
The level of the structure is the proteins in the secondary.
To learn more about the secondary structure of a protein, refer to:
brainly.com/question/4684763
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