Catalysts speed up chemical reactions without being used up or damaged in the process. Catalysts provide an active site that helps to bring chemicals together and thus increase the likelihood of a reaction taking place (and thus speeding up the reaction).
As well as speeding up reactions catalysts also reduce the activation energy needed for reactions to take place.
Enzymes are biological catalysts made out of protein.
All catalysts can be damaged or inhibited by either changing the shape of the active site or blocking it altogether.
A change in shape of an object without causing a chemical change is usually due to physical forces like bending, stretching, or compressing. These forces modify the arrangement of the atoms or molecules in the object without altering their chemical composition.
Milk thickening is generally considered to be a physical change because it involves a change in the physical state of the milk without altering its chemical composition. Heating milk causes the proteins to denature and form a network that traps water molecules, resulting in a thicker consistency.
Shortening melting is a physical change. It occurs when the heat causes the molecules in the shortening to become more energetic, changing from a solid to a liquid state, without altering the chemical composition of the shortening.
Water interacts with soil through processes like infiltration, percolation, and hydraulic conductivity. It also affects soil structure by influencing soil erosion, compaction, and nutrient transport. Water can dissolve minerals in the soil, altering its chemical composition and affecting plant growth.
The concentration of the reactants decreases.
Firing an egg is a chemical change because the heat causes the proteins in the egg to denature and coagulate, permanently altering the molecular structure of the egg.
If a substance is a reactant or product of a chemical reaction then, by definition, it cannot be a catalyst.
This is a precipitation reaction.
A change in shape of an object without causing a chemical change is usually due to physical forces like bending, stretching, or compressing. These forces modify the arrangement of the atoms or molecules in the object without altering their chemical composition.
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Milk thickening is generally considered to be a physical change because it involves a change in the physical state of the milk without altering its chemical composition. Heating milk causes the proteins to denature and form a network that traps water molecules, resulting in a thicker consistency.
Shortening melting is a physical change. It occurs when the heat causes the molecules in the shortening to become more energetic, changing from a solid to a liquid state, without altering the chemical composition of the shortening.
This is usually caused by disuse. That is, the equipment has not moved in so long that the tires have permanently (or semi-permanently) acquired a flat side.
Saliva is not a catalyst itself, but it does contain enzymes like amylase that can help break down carbohydrates in food. These enzymes assist in the chemical digestion process, but they are not consumed or changed in the reaction.
Water interacts with soil through processes like infiltration, percolation, and hydraulic conductivity. It also affects soil structure by influencing soil erosion, compaction, and nutrient transport. Water can dissolve minerals in the soil, altering its chemical composition and affecting plant growth.
Increased UV radiation in oceans can lead to the breakdown of organic matter, such as phytoplankton and algae. This results in the release of nutrients and compounds that can trigger a chain reaction, affecting marine ecosystems by altering food webs, species interactions, and overall biodiversity.
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