Answer:
Volcanoes, geysers, and hot springs all provide clues about Earth's interior. They also show one of the ways that Earth's layers interact with each other.
Explanation:
Answer:
The correct answer is "the induced fit model".
Explanation:
The first model that looked to explain the enzyme and substrate interaction was the "lock and key" model. Although this model helped scientists to understand the specificity nature of the interaction enzyme-substrate, it does not reflect reality since enzyme was portrayed as a lock with a structure that doesn't change during the catalysis. Then half century later "The induced-fit theory" was proposed which fits much better the newer version of the enzyme action model. In this theory the enzyme is partially flexible and its structure changes as a result of its interaction with the substrate.
Answer:
their are two types of soil horizon 1 topsoil 2 subsoil
Cell wall and chloroplast
Answer: Yes.
Explanation:
Fermentation is a general term denoting anaerobic degradation of glucose or other organic nutrients in various products to obtain energy in the form of ATP. Fermentation occurs when, after glycolysis, the Krebs cycle is not performed, because the organism does not have it or because this pathway is blocked, such as during hypoxia (lack of oxygen). Fermentation is a process used by bacteria to obtain energy, does not use oxygen and occurs in the cytoplasm of cells, ie an intracellular process, and each step is catalyzed with the help of different enzymes.
Some industries use this process in the production of some products, known to all of us, such as:
1. yogurt is produced by the famous lactic fermentation, where bacteria called lactobacilli to produce lactic acid.
2. bread and beer are produced by alcoholic fermentation, where the fermentation is carried out by fungi (facultative anaerobic), which ultimately produce alcohol;
3. vinegar to that produced by acetic fermentation, which consists of a chemical reaction, where partial oxidation of ethyl alcohol occurs, obtaining acetic acid.
