Weekly Flylady Thread 26th January 2009

boddy

Starting to snow heavily here now. Was talking to my DB in Aberdeen and he said they are expecting it too.

Miss A Hope there is enough for you snowball fight or even a snowman.

kazwookie

Pigpen, like Froddy I don't understand the question but wiki has this if it is of any help

http://en.wikipedia.org/wiki/Enzyme

Valli

Well done Soappie. Bet you're feeling very proud of yourself and quite right too. Don't think, having looked out of my window, that Miss A and Mr W will have had their snowball fight - but she's a bit 'higher up' if you get my drift...so there might be more over there ***points towards Miss A's***
Nice needlework Flower

rach

I have been banished from the lounge whilst DH sorts out his speakers! It's fine as I am in the kitchen anyway sorting the dinner. I've only ever cooked a couple of roasts so hope I have the timing right. roast pots should need about another 20 minutes, the stuffing is in and the veg is ready to go. Chicken should be ready to come out and rest in about 5 mins. fingers crossed!!

tempted to go and fold up the dry washing but probably best not to get distracted!!

rach

Just got my chicken out...it has kind of fallen apart....was i wrong to untie the string before I cooked it?!

don't suppose it will affect the taste just looks a bit of a state!!

Valli

Flower

saw this and thought you might be able to advise her...

greenbee

pigpen wrote: »

I cannot think straight enough to get this infernal assignment done...

Someone help....

Explain how the substrate concentration affects the enzyme catalysed reaction in terms of the lock and key hypothesis....

'Cos my brain is non-functional at the moment.. though I just worded that question a much better way than it is on my brief...

I think... and bear in mind its about 15 years since I did biology... that initially the reaction will speed up (enzymes don't have to move so far to find their victims), but above a certain concentration you won't see an increase because the speed at which the enzyme processes the substrate once it has got hold of it remains constant in these conditions. And it well then slow down as more and more of the substrate is broken down so the molecules it wants are fewer and further between...

... but you need to a. check it and b. put it in essay-speak!

juliejim

Rach - I don't normally undo the string - I cook it with it on - it'll be fine though - if it's falling apart it should be well cooked.

rach

OMG I wish our neighbours would get a blind / curtain in their bathroom. It faces our kitchen windows which have no blind either and the guy seems to be washing himself in...well, let's say intimate places...

I am not staring, honest, just looked up from the laptop!! not the first time this has happened

rach

thanks Julie (thanks button has disappeared!!) I'm still new to roasts!!