hydrophobic is the resistance of water (doesn’t mix). the lipid tails are hydrophobic.
More people means an increased demand for food, water, housing, energy, healthcare, transportation, and more. And all that consumption contributes to ecological degradation, increased conflicts, and a higher risk of large-scale disasters like pandemics.
The native form of a protein is the three-dimensional shape (conformation) assumed by the protein that is required for normal functioning. If this structure is disrupted (typically by heat or acid), the protein is said to be denatured. Changes in the shapes of proteins also alter their taste and texture.<span>
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Answer: Food spoilage
Explanation:
Lipid oxidation cause food spoilage because lipid oxidation is the oxidative degradation of lipids that occur when free hydroxyl attract electron from the fatty acids. These make the lipid radical to be unstable and the fatty acids reacts with oxygen to form fatty acid peroxyl radical which is the major causes of food deterioration. Oxidation occurs by defferent molecular mechanisms such as production of reactive oxygen precursors and free radicals. Continuous occurrence of this can result in lung damage.
The clavicles are the last bone
