<span>An ionic bond is a complete transfer of electrons from one atom to another. This generally happens between atoms that have opposite electronegativity. This means one has very few atoms in their outer shell, while the other has many. A common example of an ionic bond is that of salt, with Na and Cl. Sodium has one electron in its outer shell, in which it transfers to chloride to make an ionic bond.
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Ionic bonds are usually found in dry forms such as salts and are found in compounds throughout the human body. Ionic compounds are generally water soluble.</span>
DNA<span> - As you recall, DNA is formed in the shape of a double helix. The double strands of DNA are held together by hydrogen bonds. Each single strand has a backbone made of sugar and phosphate, as well as either a purine (adenine or guanine) or pyrimidine (cytosine or thymine). Each purine is connected to a pyrimidine through a hydrogen bond, giving the double DNA strand strength, and flexibility. This bond holds the two sides of DNA together, each bond contributing to the overall strength of DNA. When DNA is replicated, special enzymes known as DNA helicase "unzip" DNA and these bonds are broken so the two strands can be individually replicated.</span>
Yeah it haves to be C if not then it could be b I think but I probably more positive with c
Answer:
a) The response indicates that a pH below or above this range will most likely cause enolase to denature/change its shape and be less efficient or unable to catalyze the reaction.
b)The response indicates that the appropriate negative control is to measure the reaction rate (at the varying substrate concentrations) without any enzyme present.
c)The response indicated that the enolase has a more stable/functional/correct/normal protein structure at the higher temperature of 55°C than at 37°C because the enzyme is from an organism that is adapted to growth at 55°C.
Explanation:
Enolase catalyzes the conversion of 2-phosphoglycerate to phosphoenolpyruvate during both glycolysis and gluconeogenesis.In bacteria, enolases are highly conserved enzymes and commonly exist as homodimers.
The temperature optimum for enolase catalysis was 80°C, close to the measured thermal stability of the protein which was determined to be 75°C, while the pH optimum for enzyme activity was 6.5. The specific activities of purified enolase determined at 25 and 80°C were 147 and 300 U mg−1 of protein, respectively. Km values for the 2-phosphoglycerate/phosphoenolpyruvate reaction determined at 25 and 80°C were 0.16 and 0.03 mM, respectively. The Km values for Mg2+ binding at these temperatures were 2.5 and 1.9 mM, respectively.
Enolase-1 from Chloroflexus aurantiacus (EnoCa), a thermophilic green non-sulfur bacterium that grows photosynthetically under anaerobic conditions. The biochemical and structural properties of enolase from C. aurantiacus are consistent with this being thermally adapted.
The lipid components of cellular membranes often include phospholipids and cholesterol. Phospholipids is made up of glycerol, fatty acids, phosphate and organic derivatives such phospho inositol and choline. Cholesterol is the component of the membrane lipid which determine the fluidity of the memebrane; it also participates in membrane singalling system.
