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.
Since acetic acid or vinegar boils sooner than water and vinegar and water are highly miscible, we cant separate the two by filtration but one way is to use their volatilities. We can boil the solution at 100oC and thats the time, water remains in the container.
The right answer for the question that is being asked and shown above is that: "E. This process involves breaking and reshaping of substances, which is an an important clue to chemical change." The process of a chemical change is that it involves breaking and reshaping of substances, which is an an important clue to chemical change.<span>
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4/325 = 2/unknown temperature
unknown temperature= 2/(4/325)=162.5k
It would be C i’m pretty sure
