Answer:
The correct option is D
Explanation:
Normally, beta-oxidation of fatty acid occurs in the mitchondrial matrix, however, when the fatty acid chains are too long, the beta-oxidation occurs in the peroxisomes <u>where the oxidation is not attached to ATP synthesis but rather transferred (i.e high energy electrons are transferred) to O₂ to form hydrogen peroxide</u> (H₂O₂). This is the major difference between the beta-oxidation that occurs in the peroxisomes to that which occurs in the mitochondria.
Answer:
air that moves from high pressure to low pressure
Low electron affinity and large atomic radius
Metallic character decreases across a period (from left to right) and increases down a group.
Electron affinity increases from left to right within a period. This is caused by the decrease in atomic radius. Electron affinity decreases from top to bottom within a group. This is caused by the increase in atomic radius.
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
