Answer:At low temperatures, an increase in temperature increases the rate of an enzyme-catalyzed reaction. At higher temperatures, the protein is denatured, and the rate of the reaction dramatically decreases.
Explanation:Temperature Effects. Like most chemical reactions, the rate of an enzyme-catalyzed reaction increases as the temperature is raised.
Answer:
In addition to depleting resources for forest-dependent communities, deforestation is contributing to an increase in small-scale natural disasters. “That means when there's heavy rainfall, forest soil can absorb water underground and disburse it to streams
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Answer:
atp
Explanation:
ATP is composed of ribose, a five-carbon sugar, three phosphate groups, and adenine , a nitrogen-containing compound (also known as a nitrogenous base). What class of organic macromolecules is composed of monomers similar to ATP? ATP directly or indirectly delivers energy to almost all metabolic pathways.
Answer: Synaptic gap
A synaptic gap is the space between two neurons where the axon of a sending neuron communicates with the dendrites of a receiving neuron by using chemical messages.
Explanation:
Neurons are joined end to end in a special way, the axon of one neuron forms a junction with the dendrites of the next neuron. However, the two neurons do not touch, but leave a gap called synaptic gap.
Thus, synaptic gap is the answer.
G-linked proteins are activated by odorants, as well as by sweet, bitter, and umami chemicals, though the specific action in the cell varies. Direct signaling pathways are triggered by sour and salt chemicals.
Gustatory receptors are found on the tongue's papillae and are utilized to sense flavor. The olfactory epithelium of the nasal cavity contains olfactory receptors. These are used to identify different odors. These receptors use sensory nerves to transmit sensory messages to the brain.
Gustatory receptors belong to the cells on the tongue that are specifically designed to perceive taste, whereas olfactory receptors refer to any of the nucleated, specialized cells of the mucous membrane of the nostrils that serve as the receptors for smell. So, the primary distinction between gustatory and olfactory receptors is this.
So, we can say that odorants, as well as sweet, bitter, and umami compounds, induce G-linked protein activities; however, the cellular response is different for each. Acidic and salty substances activate direct signaling pathways.
LEARN MORE ABOUT G- PROTEIN HERE:
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