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:
nitrogen, oxygen, argon, carbon dioxide, neon, helium, krypton, hydrogen, and xenon. It does not include water vapor because the amount of vapor changes based on humidity and temperature.
Answer: universal Solvent
Explanation: water can dissolve many substances than any other solvent. Because of this, water is sometimes called a UNIVERSAL SOLVENT.
At the end of the reaction, the catalyst is UNCHANGED.
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Answer:
D) N-Cl.
Explanation:
The electronegativity of the elements in Group 5 (N. P As and Bi) decreases as we go down the Group so N is the most electronegative and chlorine is less able to draw electrons away from N than from the other elements in Group 5.
