Answer:
40m/s
Explanation:
final velocity is = initial velocity + Acceleration x time
Answer:
If the sugar concentration level of the must becomes too high at any given point--either at the beginning or during the fermentation--it starts to have an inhibiting effect on the yeast's ability to produce alcohol. In other words, the higher sugar concentration starts to act as a preservative effecting the fermentation in a negative way.
Explanation:
Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation.
Condesation is: water that collects as droplets on a cold surface when humid air is in contact with it.
An example would be: having a cold soda on a hot day, the can "sweats." Water molecules in the air as a vapor hit the colder surface of the can and turn into liquid water.
Answer:
as beaker is open so
As ψof solution is lower than the root tissue so water will move out of the root to the solution
Explanation:
Answer:
a. At pH 9, the product, p-nitrophenol, will be ionized, the solution will appear yellow in color, and thus can be monitored at the wavelength of maximum absorption for the phenolate ion which is 400nm
Explanation:
In alkaline phosphatase assay, the hydrolysis of p nitrophenyl phosphate to p nitrophenol happens. When the ph is 9, the product which is p nitrophenol would undergo ionization. The solution is going to appear to be of yellow and it can be monitored at a wavelength for maximum absorption of phenolate ions at 400nm.
Option A is the answer to the question.
