Water exists as a solid at or below 0 degree Celsius.
At 0 degree Celsius, water can go through a phase change, either freezing or melting, depending whether energy is given or taken away. If the temperature is below 0, water should exist as solid as the temperature is lower than its melting point. If the temperature is right at 0 degree, the water can partially be solid and liquid at the same time, during phase change.
Therefore, water exists as solid at or below 0 degree Celsius.
Answer:
Enzymes are one kind of protein which functioning as catalyst that speed up reactions by lowering activation energy.Enzyme accelerate a reaction without altering its chemical equilibrium.
Explanation:
Energy which is required for start a biochemical reaction is called activation energy.Activation Energy helps to jump and start a thermodynamically favorable reactions.
Enzymes can many way to its activation energy.
1. The enzyme may hold the substrates in such a way as to distort the substrate bonds closer to their form in the transition state. This reduces the amount of energy needed to complete the transition.
2.Enzyme create a charge distributor which opposite of transition state his lowers the energy of the transition state and decreases the activation energy.
3.The enzyme may reduce the reaction entropy by bringing substrates together in the correct orientation to react.
4. The enzyme may provide a completely different chemical pathway for the reaction. It may form new bonds in the ES complex that would be difficult to form without the enzyme.
Answer:
B: humans inhale oxygen from plants which is used in cellular respiration to produce water
Explanation:
B. Scarcity of drinking water
Answer:
Answer is Ammonium sulfate.
Explanation:
The method of adding ammonium sulfate to a protein solution is known as precipitation. This is because the addition of ammonium sulfate will reduce or decrease the solubility of the protein. And as the ammonium sulfate is being increased, so also the solubility of the protein will be decreasing.
And at the long run, the protein will be precipitated. This is what is referred to as the 'salting out' procedure.
