2. As a result of your initial efforts you were able to detect the presence of protein K using IgG. However, when your lab mate repeated your work after heating protein K they were unable to detect the presence of protein K using IgG. Explain why your lab mate was unable to detect the presence of protein K with IgG even though you demonstrated that it was possible

Protein K is a protein that can available in the human cell nucleus that binds to pre-messenger RNA as a part of heterogenous ribonucleoprotein. IgG is one of the five isotypes of immunoglobulin or antibodies.it is the most common antibodies in the blood circulation and makes the 75% of total antibody.

When you heat solution, generally protein k activity increase with an increase in the heat but up to an extent or point called optimum temp. The optimal temperature for activity ranges between 50-65°c. When an increase in temperature help with protein unfolding easing the ability for protein k to break down those proteins.

i think it's c

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.