To calculate the mean all you have to do is add all the numbers from the data set and then divide the answer between the number of data set. For example, if you data set is 2,3,4,5,6,then you add 2+3+4+5+6=20 Now you divide 20 between the total number of data, so from 2 to 6 you have 5 numbers. You divide 20/5 and that that is equal to 4.
Since you did not post your data set I can not tell you exactly the answer but you can use this information to walk you through it.
Answer:
thermodynamically unstable but kinetically stable.
Explanation:
The complete question is as follows:
Under physiological conditions, peptide bond formation and degradation both require enzymes, but only formation requires coupling to GTP hydrolysis. Based on this information, peptide bonds under physiological conditions are:
A. both thermodynamically and kinetically stable.
B.thermodynamically unstable but kinetically stable.
C.thermodynamically stable but kinetically unstable.
D. both thermodynamically and kinetically unstable.
- The term thermodynamically unstable refers to the fact that the peptide bonds are prone to breakage under physiological conditions.
- The reason why one can conclude the thermodynamic instability of the peptide bonds under physiological condition is that there is a need for a source of energy i.e. GTP hydrolysis for the formation of the peptide bond.
- The fact that the breakage of peptide does not require any input of energy but the only formation does confirms the fact that under physiological conditions they are thermodynamically unstable.
- Even though they are thermodynamically unstable, they are kinetically stable because both the formation and degradation require enzymes.
- The function of enzymes is to decrease the activation energy and hence, increase the rate of reaction. This means that if the enzymes are absent the rate of breakage of peptide bonds would be really slow this points out to the fact that they are kinetically stable under physiological conditions.
The final coding sequence, GGGC, is the same as the original in all sequences shown. The initial coding sequence differs from ATTTGC in sequences
1 and 5
_____
Changes in the red non-coding sequences are also seen in sequences 1, 2, and 4. While these changes may not lead to a faulty protein, they may alter the way it is expressed or the effect it has. (Your question does not seem to be concerned with these changes.)
Answer:
E all of these are kingdoms
Explanation:
they just are? I dunno how to "explain" a yes or no thing.
<span>A food preservation method in which microorganisms metabolize components of a food is called </span>fermentation.
When the food is going on fermentation, there are good bacteria over there that will inhibit other bacteria to grow on that food. Fermentation also able to made the pH more acid, making the area is not suitable for bacterial growth.
