Cookbooks sometimes recommend that a salt water soak for 30 minutes will help to rid fish fillets of their" fishy" taste. Choose the best explanation why this step would be effective. O Diffusion will put more water into the fish and dilute the" fishy" contents. O Surrounding the fish with a low water concentration should draw out water ( osmosis ) and any molecules in it. O Surrounding the fish with a high water concentration should draw out water and any' fishy“ molecules in it. O Surrounding the fish with a high salt concentration should mask the "fishy' taste.​

On a recent expedition to a remote region of northern canada, scientists uncovered skeletal remains from about 100,000 years ago. surprisingly, all the skeletal remains, which included many species from differing biological families and spanned about two thousand years, showed evidence of experiencing temperatures in excess of 1000 degrees fahrenheit (or 538 degrees celsius). which of the following, if true, best explains the apparent paradox between the cold environment and the evidence of the bones experiencing hot temperatures? (a) chemical changes that naturally occur during the process of decay in only one north canadian species produce the same evidence of the species' skeletons being exposed to hot temperatures as the expedition scientists found. (b) a little over 103,000 years ago, a large fire is known to have occurred in northern canada. (c) strong evidence exists that as early as 70,000 years ago, homo sapiens around the world relied heavily on fire to cook animals. (d) in the same expedition and in roughly the same layer of excavation, scientists found rudimentary wood cutting and hunting tools used by early humans.

The first amino acid of a new polypeptide chain is

Select the correct answer from each drop-down menu proteins are