The mass extinction that led to the loss of 96% of marine life and 70% of terrestrial life was most likely due to a supernova, an asteroid impact or __________.

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Answer 1
Answer:

The mass extinction that led to the loss of 96% of marine life and 70% of terrestrial life was most likely due to a supernova, an asteroid impact or Volcanic Eruption.

What is Mass extinction?

An extinction event is defined as a widespread and rapid decrease in biodiversity on Earth. Those events are characterized by sharp changes in the diversity and abundance of multicellular organisms that occur when extinction rates increase relative to background extinction rates and species evolution rates.

This mass extinction which happened during the end of the Permian era. The extinction of 96 percent of all marine species and 70 percent of all terrestrial species resulted in catastrophic changes on Earth, which became almost devoid of all species.

The cause of this mass extinction is related to volcanic activity, supernova or asteroid impact which could have increased the average temperature of the Earth's surface.

Thus, the mass extinction that led to the loss of 96% of marine life and 70% of terrestrial life was most likely due to a supernova, an asteroid impact or Volcanic Eruption.

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Answer 2
Answer:

Answer:

due to volcanic eruption


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Make a sketch showing how heat or change in ph might change the above enzyme and alter its ability to catalyze its chemical reaction

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I cant draw it for you but just look up images of what it looks like an just copy it from that.

Final answer:

Enzymes are affected by temperature and pH in their ability to catalyze chemical reactions. Extreme temperatures and pH values can denature enzymes, causing them to lose structure and function. The active site of an enzyme is sensitive to changes in the local environment, affecting its ability to bind substrates.

Explanation:

Enzymes are subject to influences by the local environment, including temperature and pH. Increasing or decreasing the temperature outside of an optimal range can affect the chemical bonds within the enzyme's active site, making them less suitable for binding substrates.

Extreme temperatures can cause enzymes to denature, losing their structure and function. Similarly, extreme pH values can also denature enzymes and affect their ability to bind substrates.

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Explain competing theories about the formation of Earth's oceans.​

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Answer:

1. volcanic and rock outgassing of the early Earth

2. comet impacts during the "heavy-bombardment period"

Explanation:Hope This Helps:)

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If the cell could no longer produce ATP, the effect it would have on the sarcoplasmic reticulum is that it would be unable to concentrate Ca in the sarcoplasmic reticulum.
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These "abiotic ingredients" are the inorganic chemicals in Earth's early atmosphere (water, methane, hydrogen, carbon dioxide). Heat, lighting and lack of oxygen caused these inorganic chemicals to react with each other and form simple organic chemicals containing both hydrogen and carbon.true or false

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The answer is true.

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Answer:

Mitochondria

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Chewing a bite of bread mixes it with saliva and facilitates its chemical breakdown. This is most likely due to the fact that ________. Group of answer choices the inside of the mouth maintains a very high temperature chewing stores potential energy chewing facilitates synthesis reactions saliva contains enzymes

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Answer:

Saliva contain enzymes.

Explanation:

In the mouth, when chewing a bite of bread, it mixes with the saliva in the mouth which is secreted by the salivary gland. The food is broken down by chewing which is converted into Bolus through the saliva. The saliva comprises of digestive salivary amylase which help to digest carbohydrates and breakdown carbohydrates into smaller pieces.

Bread is a carbohydrate, digestive salivary amylase breakdown bread into sugars.

Therefore, digestion begin from the mouth and it contain saliva which comprises of the enzymes.

Chewing a bite of bread mixes it with saliva, which contains enzymes that help break down the carbohydrates in the bread.

Chewing a bite of bread mixes it with saliva and facilitates its chemical breakdown. This is most likely due to the fact that saliva contains enzymes that help to break down the carbohydrates in the bread. Enzymes are biological molecules that catalyze, or speed up, chemical reactions in the body. In this case, the enzymes in saliva help to break down the complex carbohydrates in the bread into smaller, simpler molecules that can be easily absorbed and used for energy.

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