Water, pH and Macromolecules The effectiveness or capacity of a buffer solution can be affected by concentration of the conjugate base to the weak acid both (a) and (b) temperature of buffer components molar concentration of the buffer components concentration of the conjugate base to the weak acid both (a) and (b) temperature of buffer components molar concentration of the buffer components ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules Who discovered and described the blood groups (ABO) classification? Karl Hooper Otto Warburg Theodor Kocher Karl Landsteiner Karl Hooper Otto Warburg Theodor Kocher Karl Landsteiner 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 bonds carbon atoms hydrogen atoms covalent bonds hydrogen bonds carbon atoms hydrogen atoms ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules Weak acids generally have pKa values less than 1 that cannot be used to buffer been seldom found in living systems pKa values greater than 2 values less than 1 that cannot be used to buffer been seldom found in living systems pKa values greater than 2 ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules The dissociation constant of H2O at 25° C is 107 M 10-7 M 1014 M 10-14 M 107 M 10-7 M 1014 M 10-14 M ANSWER DOWNLOAD EXAMIANS APP
Water, pH and Macromolecules Hydrogen bonds and hydrophilic interactions are types of strong chemical bonds that hold together the atoms within a molecule strong chemical bonds that link together separate molecules weak chemical bonds that link together separate molecules weak chemical bonds that hold together the atoms within a molecule strong chemical bonds that hold together the atoms within a molecule strong chemical bonds that link together separate molecules weak chemical bonds that link together separate molecules weak chemical bonds that hold together the atoms within a molecule ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS