Water, pH and Macromolecules Molecules in which the atoms are held together by __________ bonds have the strongest chemical linkages. covalent hydrogen noncovalent ionic covalent hydrogen noncovalent ionic ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules The reason that fats contain more energy than simple sugars, is fats have many more covalent bonds hydrogen atoms hydrogen bonds carbon atoms covalent bonds hydrogen atoms hydrogen bonds carbon atoms ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules The effectiveness or capacity of a buffer solution can be affected by both (a) and (b) temperature of buffer components concentration of the conjugate base to the weak acid molar concentration of the buffer components both (a) and (b) temperature of buffer components concentration of the conjugate base to the weak acid molar concentration of the buffer components ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules The pH of a solution is determined by concentration of salt environmental effect relative concentration of acids and bases dielectric constant of the medium concentration of salt environmental effect relative concentration of acids and bases dielectric constant of the medium ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules H2O and CH4 are both examples of molecules acids none of these ions molecules acids none of these ions ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules If protein is made exclusively from nonpolar amino acids, then it will this protein interact with water? It will form a membrane in water be repelled by water It will act as a buffer and stabilize the pH It will be attracted to water It will form a membrane in water be repelled by water It will act as a buffer and stabilize the pH It will be attracted to water ANSWER DOWNLOAD EXAMIANS APP
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