Is there answer choices ?
Answer:
Leucine, isoleucine and lysine are classified as <u>essential amino acids.</u>
Explanation:
Amino acids are the important biomolecules in which an alpha-carbon is attached to a side chain R, two functional groups and one hydrogen.
The two functional groups are: amine group (-NH₂) and carboxyl group (-COOH).
There are total <u>21 amino acids in a human body</u>.<em><u> They can be divided into two types: Essential amino acids and Nonessential amino acids</u></em>
Essential amino acids are the 9 amino acids that can not be produced by the human body and thus has to be taken through diet.
<u>Example: leucine, isoleucine, lysine.</u>
<u>Therefore, leucine, isoleucine and lysine are classified as essential amino acids.</u>
Answer: 24 gram is a final Answer.
Explanation:1 mol of carbon weight is 12 gram then
12.044×1023 contain 2 mole carbon so
Answer:
Measure the diameter of the circle using Ruler A and Ruler B.
Given that the actual diameter of the circle is 2.264 cm, classify the following statements that describe the diameter measurement of the circle according to the ruler.
Drag the appropriate items to their respective bins.
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
