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Enzyme stabilization Reducing the chances that an enzyme will inactivate (in vivo or in vitro) by changing the environmental conditions (such as pH, temperature, concentration of salt etc.) or by attachingorganic groups to it or changing some of its amino acid subunits.
true or false a conductor does not transfer energy well
Explain concept of Salting out Salting out: Proteins in aqueous medium can be precipitated by qdding, trichloroacetic acid (TCA) or perchloric acid (PCA). Salts of hea
if we drink liquid nitrogen then what happen
A wet and dry bulb hygrometer Get two inexpensive thermometers, and check them in warm water at dissimilar temperatures to see that they agree. Join the two thermometers to a
what is the economic importance of phylum coelenterata
Physico-chemical properties of vitamin E are as follows: a) Tocopherols are yellow, oily liquids. b) They are freely soluble in fat solvents. c) The compounds are
in a reaction 5.3g of sodium carbonate reacted with 6g of ethanic acid. theproducts were 2.2 g of carbon dioxide , 0.9g water and 8.2 g of sodium ethanoate, show that these observa
Monosaccharides and amino acids are absorbed into the blood in the intestinal capillaries. Is it true or False?
Which "spheres" are interacting when water evaporates from plants? Select all that apply.
When, in the geological time scale, did dinosaurs first appear: Triassic
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