Fill in the blanks by number Temperature and pH affect enzyme activity. As with all other reactions, enzyme-
catalyzed reactions __ 1_ in speed with an increase in temperature. However, as
the temperature increases beyond a critical point, the protein structure begins to get
disrupted resulting in ___2__ and loss of enzyme function. Every enzyme has a(n)
3___ temperature and activity tends to decrease on either side of this
temperature. Most human enzymes work best at around 4_Some enzymes
require nonprotein 5_such as zinc and manganese ions. Other enzymes may
require organic 6 such as vitamin C and vitamin D. A variety of substances
inhibit enzyme activity. ___7___ are so similar to the enzyme's substrate that they are
able to enter the enzyme's active site and block the normal substrate from binding.
This process is reversible and can be overcome by increasing the concentration of
the enzyme's substrate. Another class of inhibitors does not affect an enzyme at its
active site, they are called ___8__

relative dating involves things like higher layers are most recent than rocks lower in the sequence. this can be extended to the known sequence of fossils. rocks containing rabbit fossils are later than those containing dinosaur fossils.  

absolute dating methods mainly use radioactive elements that have known rates of decay and produce recognizable products. for example potassium 40 decays to produce argon. once a rock has solidified the argon is trapped. by measuring the argon and potassium0 you can get an accurate number for the age.  

some other methods are good for archaeological ages. dendrochronology involves recognizing the sequence of tree rings. the orientation of magnetized particles in baked clay can be used to date a fire.

hope this .. .

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.