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What are the most common endings for the name of an enzyme​

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  • Réponse publiée par: christiandumanon

    answer:

    The suffix -ase is used biochemistry to form names of enzymes. The most common way to name enzymes is to add this suffix onto the end of the substrate, e.g. an enzymes that breaks down peroxides may be called peroxidase: the enzymes that produces telomeres is called telomerase.

  • Réponse publiée par: kenn14

    answer:

    at least 10 products or solutions found at home or in stores and their characteristics

    here are 10 products or solutions found in our homes or stores and their characteristics:

    dishwashing liquid

    chocolate milk

    baking soda

    bleach

    vinegar

    laundry detergent

    soy sauce

    salt

    sugar

    fish sauce (patis)  

    explanation:

    a container of dishwashing liquid is a common sight on our kitchen counter near the sink. we apply it to clean everything we've used after preparing and having a meal.  

    dishwashing liquid is:

    fragrant

    colorful

    low to medium viscosity

    able to produce lather

    able to remove dirt and oil from surfaces.  

    chocolate milk is basically cow’s milk with sugar and vanilla. kids and adults love their taste which makes it a regular in the grocery store’s dairy section.  

    chocolate milk is:

    brown

    sweet

    bitter( in a good chocolaty way)

    refreshing

    having a box of baking soda around the house is always a good thing because of its many uses.

    the characteristics of baking soda:

    white to off white in color  

    it tastes salty  

    have the ability to disinfect  

    leavening agent  

    abrasive  

    it is a gritty powder

    bleach is a chemical product used in our homes for the purpose of cleaning stubborn dirt on many things such as white clothing, bathroom floors, sinks, and others.  

    bleach can be described as:

    translucent liquid with a slight hue

    mostly bluish or yellowish  

    low viscosity  

    somewhat caustic  

    no kitchen will be complete without a bottle of vinegar waiting to be used in cooking or just plain dipping.  

    vinegar:

    comes in different colors depending on the source  

    acidic  

    sour

    disinfecting properties

    laundry detergent is something you must have if you own a washing machine, for those who don’t, a detergent bar would do fine. it is used to wash our dirty clothes.  

    laundry detergents are:

    they can be powdery or molded into a bar

    gritty

    comes in different colors

    fragrant

    they create lather

    can dislodge most dirt from our clothes.  

    soy sauce is an essential cooking ingredient we get from the market or grocery stores.

    soy sauce is:

    dark in color

    salty

    it is a liquid

    has a very low viscosity  

    distinct and indescribable odor  

    salt is a must in our kitchen, it goes into all of our meals and is essential for health in the correct amounts.  

    salt is and can be:

    well, salty in taste  

    it is usually white  

    sandy in texture  

    comes in various grain sizes  

    has the ability to preserve organic materials  

    has disinfecting properties

    sugar is used in every home because it adds sweet goodness to our food, drinks and is a major ingredient in desserts.  

    sugar has these characteristics:

    it is odorless

    sweet

    regularly comes in granules but can be processed to a powdery form

    has the ability to preserve organic materials like fruit.

    fish sauce flavors many of our meals here in southeast asia. we add it to our food while we are cooking and may be used as a dip during meals.

    fish sauce can be described as:

    having a distinct salty taste

    has a unique salty smell

    it has the same viscosity as tap water

    it is a clear liquid with a brownish color in varying degrees, depending on the source.

    all these products are found in our grocery stores and public markets for use in our homes.    

    read more on -

    explanation:

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What are the most common endings for the name of an enzyme​...