The body of a cnidarian is supported by a(n) hydrostatic skeleton
____________________ Indicate whether the statement is true or false.
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Margarine is made by hydrogenating vegetable oils so that they take on the consistency of butter. Propose a chemical basis for this change from a liquid to a solid.
A. Hydrogenation of fats changes them from saturated to unsaturated, which are more solid. B. Trans-fatty acids are changed from unsaturated to saturated, allowing them to solidify. C. Trans fatty acids are changed from saturated to unsaturated, allowing them to solidify. D. Hydrogenation of fats changes them from unsaturated to saturated, which are more solid. Clarify Question · What is the key concept addressed by the question? · What type of thinking is required? · What key words does the question contain and what do they mean? Gather Content · What do you know about the effect of saturation on the consistency of a fat? How does it relate to the question? Consider Possibilities · What other information is related to the question? Which information is most useful? Choose Answer · Given what you now know, what information and/or problem solving approach is most likely to produce the correct answer? Reflect on Process · Did your problem-solving process lead you to the correct answer? If not, where did the process break down or lead you astray? How can you revise your approach to produce a more desirable result?
The disease whose symptoms are most closely related to the symptoms of chronic syphilis is
A) Rocky Mountain spotted fever. B) latent Lyme disease. C) typhus. D) HPS.
Noncompetitive inhibition is best described as
A. the end product binding to enzyme in noncompetitive site. B. the substrate binding to enzyme in a regulatory site. C. an anabolic reaction. D. the substrate binding to DNA, blocking enzyme transcription. E. the end product binding to DNA, blocking enzyme transcription.
Which of the following is not an effect of protein denaturation?
A. cooked egg whites B. prion disease C. egg whites beaten to stiff peaks D. tenderized meat using acid E. melting butter by heating